Description
Strawberry Cheesecake Dump Cake comes together in a snap when your sweet tooth craves something deliciously simple. Grab some pantry staples and prepare to wow your family with this effortless dessert that combines creamy cheesecake and fruity strawberry goodness.
Ingredients
Scale
Main Ingredients:
- 1 package French vanilla cake mix
- 1 21-ounce can strawberry pie filling
- 1 16-ounce package frozen strawberries (thawed and drained)
- 10 ounces cream cheese
- 2 large eggs
Supporting Ingredients:
- ⅓ cup granulated sugar
- 2 tablespoons brown sugar
- ⅔ cup unsalted butter
- 1 tablespoon vanilla extract
Garnish (Optional):
- Fresh strawberries
- Mint leaves
Instructions
- Warm your oven to 325°F and thoroughly coat a 9×13 glass baking dish with cooking spray.
- Whisk 10 ounces of cream cheese, 2 large eggs, ⅓ cup granulated sugar, and 1 tablespoon vanilla extract until the mixture becomes silky and light, roughly 2 minutes.
- Gently blend the 21-ounce can of strawberry pie filling with 16 ounces of thawed, drained frozen strawberries.
- Spread the strawberry mixture across the entire bottom of the prepared baking dish.
- Delicately drizzle the cream cheese mixture over the strawberries, creating soft swirls with a knife without fully combining the layers.
- Evenly scatter the entire package of French vanilla cake mix across the surface.
- Sprinkle 2 tablespoons of brown sugar over the cake mix layer.
- Use a cheese grater to shred ⅔ cup cold unsalted butter, distributing the butter shreds uniformly across the top.
- Cover the dish loosely with aluminum foil and bake for 30 minutes.
- Remove the foil and continue baking 25-30 minutes until the surface turns golden and the filling bubbles enthusiastically.
- Let the dessert rest 20 minutes before serving to allow the layers to settle.
- Garnish with fresh strawberries and mint leaves if you prefer a decorative touch.
Notes
- Cream cheese temperature matters, so let it sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling.
- Swirling the cream cheese and strawberry layers creates a beautiful marbled effect, but don’t overmix or the layers will blend completely.
- For a gluten-free version, use a gluten-free cake mix and check that your pie filling is also gluten-free.
- Fresh strawberries can replace frozen ones, but drain excess liquid to prevent a soggy bottom.
- Prep Time: 15 minutes
- Cook Time: 55 minutes - 1 hour
- Category: Dump Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg