Description
A delightful and easy-to-make Strawberry Cheesecake Dump Cake featuring a buttery strawberry cake crust topped with a creamy cheesecake layer and sweet strawberry pie filling. Perfect for a quick dessert that combines fruity flavors with rich cheesecake goodness.
Ingredients
Scale
Crust
- 1 box (15.25 oz) strawberry cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 1/2 cup milk
Topping
- 1 cup strawberry pie filling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Make Crust Mixture: In a mixing bowl, combine the strawberry cake mix with the melted butter until the mixture becomes crumbly and evenly coated.
- Form Crust: Press this crumbly mixture firmly into the bottom of the prepared baking dish to create an even crust layer.
- Beat Cream Cheese: In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Add Ingredients to Cheesecake Layer: To the cream cheese, add powdered sugar, vanilla extract, heavy cream, and milk. Mix thoroughly until all ingredients are well combined and the mixture is smooth.
- Spread Cheesecake Layer: Evenly spread the cream cheese mixture over the cake crust base in the baking dish.
- Add Strawberry Pie Filling: Spoon the strawberry pie filling evenly over the cream cheese layer, distributing it to cover the surface.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the edges are golden brown and the center is set.
- Cool: Remove from oven and allow the cake to cool completely at room temperature before slicing, to ensure clean cuts and proper texture.
- Serve: Slice the Strawberry Cheesecake Dump Cake and enjoy this luscious and fruity dessert.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and to avoid lumps.
- Allow the cake to cool completely before slicing to maintain structure and texture.
- For an extra touch, serve with whipped cream or fresh strawberries on top.
- This cake can be stored in the refrigerator for up to 3 days.
- Use a sharp knife dipped in hot water for cleaner slices.
