Strawberry Cheesecake Dump Cake (Print Version)

Sweet strawberries, creamy cheesecake filling, and buttery cake layers baked together for an easy, shareable dessert.

# What You'll Need:

→ Fruit & Filling

01 - 2 cups fresh or frozen sliced strawberries
02 - 1 can (21 oz) strawberry pie filling

→ Cheesecake Mixture

03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 1 teaspoon vanilla extract

→ Cake & Topping

06 - 1 box (about 15 oz) yellow or white cake mix
07 - 1/2 cup unsalted butter, melted

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish with butter or nonstick spray.
02 - Spread the fresh or frozen sliced strawberries evenly across the bottom of the prepared baking dish. Spoon the strawberry pie filling over the top and spread it into an even layer.
03 - In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract using an electric mixer or whisk until smooth and creamy. Drop spoonfuls of the cheesecake mixture evenly over the strawberry filling layer.
04 - Sprinkle the dry cake mix evenly over the entire surface. Do not stir or mix the layers together.
05 - Pour the melted butter evenly over the cake mix, ensuring as much surface area as possible is covered for a golden, crisp topping.
06 - Bake for 40 to 45 minutes until the top is golden brown and cooked through, and the cheesecake filling is bubbling around the edges.
07 - Allow the cake to cool for at least 20 minutes before serving. Serve warm or at room temperature.

# Expert Advice:

01 -
  • You literally cannot mess this up as long as you resist the urge to stir everything together.
  • It tastes like you spent hours making a cheesecake from scratch but your hands were only busy for about ten minutes.
02 -
  • The first time I made this I stirred the cake mix into the filling and ended up with something closer to a cobbler than a dump cake, so keep those hands off once you pour.
  • Covering every bit of dry cake mix with butter is the single thing that determines whether your topping turns into a crispy golden crust or stays powdery and sad.
03 -
  • If your cream cheese has cold spots when you mix it, press it through a wire mesh strainer for a perfectly smooth cheesecake layer with zero effort.
  • Use a spoon to gently spread the cheesecake dollops rather than dropping them in thick mounds so every bite gets a bit of creamy tang.

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