A quick and decadent dessert blending strawberry pie filling, creamy cheesecake layer, and buttery white cake mix for an effortless and crowd-pleasing dump cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 (21-ounce) cans strawberry pie filling
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (15.25-ounce) box white cake mix
- 1 cup salted butter, cold and thinly sliced
Instructions
- Preheat oven to 350 °F and spray a 9×13-inch baking dish with non-stick spray.
- Dump the strawberry pie filling evenly into the bottom of the dish.
- In a medium bowl, mix cream cheese, sour cream, powdered sugar, and vanilla until smooth.
- Drop spoonfuls of the cheesecake mixture over the filling.
- Sprinkle the dry cake mix evenly on top.
- Arrange thin slices of cold butter over the cake mix, covering as much as possible.
- Bake for 40–45 minutes, or until the topping is golden and the filling is bubbling at the edges.
- Let rest for about 15 minutes before serving to allow filling to set.
Notes
- Swap white cake mix with vanilla, yellow, or strawberry for flavor variations.
- Use gluten-free cake mix for dietary needs.
- Top with fresh strawberries when serving for added freshness.
- Store leftovers in the refrigerator for up to 7 days or freeze for 1 month.
- Reheat using oven, microwave, or air fryer for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 28g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Find it online: https://cookedbysarah.com/strawberry-cheesecake-dump-cake/
