Strawberry Cheesecake Dump Cake
A delightful dessert that combines the creamy richness of cheesecake with the berry goodness of strawberries, creating a heavenly sweet treat that is easy to prepare.
Servings: 12 servings
Calories: 320kcal
Ingredients
Main Ingredients
- 1 cup sour cream Adds a rich, creamy tang.
- 1 box vanilla cake mix Keeps everything easy and light, with a touch of sweetness.
- 1/2 cup sugar Enhances the overall flavor profile.
- 1 can strawberry pie filling (21 oz) Bursting with juicy strawberries for flavor and color.
- 1 teaspoon vanilla extract A classic flavor enhancer.
- 1/4 cup butter, melted Brings moisture and richness to the dish.
- 1 package cream cheese (8 oz), softened Creates the cheesecake base.
- Whipped cream (optional) For topping, adding extra indulgence.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly on the bottom of the dish.
- In a bowl, beat the cream cheese, sour cream, sugar, melted butter, and vanilla extract until smooth.
- Gently spread the cream cheese mixture over the strawberry layer.
- Sprinkle the dry cake mix evenly over everything—do not mix!
Baking
- Bake for 40-45 minutes until the top is golden.
- Let cool slightly before serving with whipped cream, if desired.
Notes
For variations, consider using blueberry or raspberry pie filling, or chocolate cake mix for a chocolate twist. The cake can be stored in an airtight container in the refrigerator for up to 4 days or frozen for longer storage. Serve warm or chilled based on preference.