Description
This Strawberry Cheesecake Dump Cake delivers the perfect balance of tart strawberries, creamy filling, and soft cake crust. It’s a foolproof recipe that requires no complicated steps but tastes like a bakery-style dessert.
Ingredients
- 42 ounces strawberry pie filling
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 15.25 ounces white cake mix
- 1 cup salted butter, cold
Instructions
- Preheat oven to 350°F (175°C)
- Spread strawberry pie filling evenly into a 9×13-inch baking dish
- In a bowl, mix cream cheese, sour cream, powdered sugar, and vanilla extract until smooth
- Drop spoonfuls of the cheesecake mixture over the strawberry layer
- Sprinkle dry cake mix evenly over the top
- Slice cold butter into thin pats and cover the entire surface of the cake mix
- Bake for 40–45 minutes until golden brown and bubbly
- Let rest for 15 minutes before serving
Notes
- Serve warm for the best gooey texture
- Add a scoop of vanilla ice cream for extra richness
- Top with whipped cream for a lighter finish
- Chill leftovers for a firmer cheesecake texture
- Store covered in the refrigerator for up to 4 days
- Reheat individual portions in the microwave for 20–30 seconds
- Freeze leftovers for up to 2 months in an airtight container
- Thaw overnight in the fridge before reheating