Strawberry Cheesecake Dump Cake
This Strawberry Cream Cheese Dump Cake is a simple, crowd-pleasing dessert made with layers of sweet strawberry pie filling, a creamy cheesecake-like middle, and a golden cake topping. It’s perfect for potlucks, weeknight treats, or anytime you need an easy dessert with minimal prep. The combination of tart strawberries and smooth cream cheese creates a balanced, indulgent flavor that’s hard to resist.
Ingredients
- 2 15 oz cans strawberry pie filling
- 8 oz cream cheese softened
- 1 egg large
- 1/4 cup granulated sugar
- 1 package vanilla or white cake mix
- 1/2 cup salted butter cold, sliced into thin pats
- fresh strawberries whole or halved, for serving (optional)
Instructions
Preparation
- Preheat the oven to 350°F.
- Spread the strawberry filling from both cans in the bottom of a 9”x13” baking dish.
- In a medium bowl, beat together cream cheese, egg, and granulated sugar until creamy and combined.
- Scoop dollops of the cream cheese mixture across the surface of the strawberry filling. Try to spread the cream cheese a little bit so that the surface of the dump cake is as even as possible.
- Sprinkle the cake mix evenly over the strawberry and cream cheese layers.
- Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.
- Bake about 40–45 minutes until the topping is browned, even in the center, and the strawberry filling is bubbling up from the bottom.
- Serve warm or cooled. Optionally garnish with fresh strawberries before serving.
Notes
- You can substitute the strawberry pie filling with cherry or blueberry for a variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.