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Delicious Strawberry Cheesecake Dump Cake Recipe

Strawberry Cheesecake Dump Cake

There's something so comforting about a homemade dessert that brings back memories of family gatherings and sunny afternoons. Strawberry Cheesecake Dump Cake is one of those recipes that not only brings nostalgia but also makes baking feel like a breeze. With just a few simple ingredients, you can whip up a delightful treat that everyone will remember.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Cheesecake Dump Cake
  • 1 box vanilla cake mix 15.25 oz
  • 1 package cream cheese softened, 8 oz
  • 1 can strawberry pie filling 21 oz
  • 1/2 cup unsalted butter melted
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup graham cracker crumbs
  • Fresh strawberries for garnish

Equipment

  • Mixing Bowl
  • 9x13-inch Baking Dish
  • Oven

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
  3. Step 3: In a greased 9x13 inch baking dish, spread the strawberry pie filling evenly across the bottom.
  4. Step 4: Pour the cream cheese mixture over the strawberry pie filling, spreading it gently to cover.
  5. Step 5: Sprinkle the dry vanilla cake mix evenly over the cream cheese layer. Remember, do not stir!
  6. Step 6: Drizzle the melted butter over the cake mix, ensuring even coverage.
  7. Step 7: Sprinkle the graham cracker crumbs on top for added texture.
  8. Step 8: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the cake to cool for at least 10 minutes before serving.
  10. Step 10: Garnish with fresh strawberries if desired, and enjoy!

Notes

This dessert is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.