Description
A cozy, foolproof Strawberry Cheesecake Dump Cake with a creamy cheesecake swirl, sweet strawberry pie filling, and a buttery golden cake topping—no mixing bowls, no fuss.
Ingredients
- 1 can (21 oz) strawberry pie filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box yellow cake mix (dry)
- 1 stick (1/2 cup) unsalted butter, melted
- 1/2 cup milk
- Optional: sliced fresh strawberries or chopped nuts for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Spread strawberry pie filling evenly in the prepared baking dish.
- Dollop the cream cheese mixture over the strawberries (no need to swirl).
- Sprinkle the dry yellow cake mix evenly over the top. Do not stir.
- Drizzle melted butter over the cake mix, then drizzle the milk.
- Bake 45–50 minutes, until the top is golden and the edges are bubbly. Cool slightly and serve warm.
Notes
Tips: Use full-fat cream cheese for best texture. For gluten-free, swap in a 1:1 gluten-free yellow cake mix. Add a quick streusel (1/4 cup brown sugar + 1/4 cup flour + 2 tbsp butter, optional pecans) before baking for crunch. Store leftovers covered in the fridge up to 4 days; reheat to serve. Great in individual ramekins for mini desserts.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American