Strawberry Cheesecake Dump Cake
A delightful dessert combining succulent strawberries with creamy cheesecake, topped with a buttery cake layer. Perfect for gatherings or a comforting meal end.
Servings: 12 servings
Calories: 350kcal
Ingredients
For the cheesecake filling
- 1 cup sour cream Adds creaminess and a delightful tang.
- 1 box vanilla cake mix The base that provides sweetness and structure.
- 1/2 cup sugar Enhances the sweetness and balances flavors.
- 1 can (21 oz) strawberry pie filling Bursting with juicy strawberry flavor.
- 1 teaspoon vanilla extract Infuses a warm, aromatic essence.
- 1/4 cup butter, melted Gives richness and moisture to the cake.
- 1 package (8 oz) cream cheese, softened Provides that classic cheesecake flavor.
- to taste whipped cream for topping A fantastic finishing touch for extra indulgence.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the strawberry pie filling evenly across the bottom of the greased baking dish.
- In a mixing bowl, combine softened cream cheese, sour cream, sugar, melted butter, and vanilla extract. Beat until smooth and creamy.
- Gently spread the cheesecake mixture over the strawberry filling.
- Evenly sprinkle the dry vanilla cake mix over the top of the cheesecake layer.
- Place the baking dish in the preheated oven and bake for 40–45 minutes or until the top is golden brown.
- Allow the cake to cool slightly before serving. Serve warm or at room temperature with whipped cream.
Notes
For added flavor, mix in a tablespoon of lemon zest into the cheesecake mixture. Optionally, top with fresh sliced strawberries before serving. For a deeper flavor, use yellow cake mix instead of vanilla.