Description
This Strawberry Cheesecake Dump Cake is a delightful and easy-to-make dessert that layers strawberry pie filling, fresh strawberries, and a creamy cheesecake mixture under a crunchy cake topping. Baked to golden perfection, it combines the best of juicy berries and rich cream cheese with a buttery, vanilla cake crust. Perfect for gatherings or a sweet treat any time.
Ingredients
Scale
Fruit Layer
- 1 (21 ounce) can of strawberry pie filling
- 1 (16 ounce) package frozen strawberries, thawed and drained
Cheesecake Layer
- 10 ounces cream cheese, softened (about 1¼ packages)
- 2 large eggs
- â…“ cup granulated sugar
- 1 tablespoon vanilla extract
Cake Topping
- 1 package French vanilla cake mix
- 2 tablespoons brown sugar
- â…” cup cold unsalted butter
Garnish (optional)
- Fresh strawberries
- Mint leaves
Instructions
- Preheat and Prepare Dish: Preheat your oven to 325°F. Lightly grease a 9×13 inch glass baking dish to prevent sticking.
- Make Cheesecake Mixture: In a medium bowl, beat softened cream cheese, eggs, granulated sugar, and vanilla extract together until the mixture is smooth and fluffy, approximately 2 minutes using a hand mixer or stand mixer.
- Combine Strawberries: In a separate bowl, gently fold together the canned strawberry pie filling and the thawed and drained frozen strawberries, ensuring even distribution without breaking up the fruit.
- Layer Strawberry Mixture: Spread the combined strawberry mixture evenly across the bottom of the prepared baking dish to create the fruit base.
- Add Cheesecake Layer: Pour the cream cheese mixture over the strawberries. Using a knife, gently swirl it into the strawberry layer for a marbled effect, being careful not to mix fully.
- Top with Cake Mix and Sugar: Evenly sprinkle the French vanilla cake mix over the layered filling. Then, sprinkle the brown sugar evenly on top of the cake mix layer.
- Add Butter Topping: Grate the cold unsalted butter using a cheese grater with large holes or slice it thinly, then distribute it evenly over the entire surface to create a rich, buttery crust during baking.
- Bake with Foil Covered: Cover the baking dish loosely with foil and bake in the preheated oven for 30 minutes.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 25 to 30 minutes until the topping turns golden brown and the filling is bubbling, indicating it is cooked through.
- Cool and Serve: Allow the cake to cool for at least 20 minutes before serving. Serve warm or chilled, garnished with fresh strawberries and mint leaves if desired.
Notes
- For easier spreading and swirling, ensure cream cheese is softened fully before mixing.
- Do not overmix the cream cheese and strawberry layers to maintain a beautiful marbled appearance.
- Using cold butter grated over the top creates a crisp and flaky topping; slicing is an acceptable alternative.
- This dump cake is best served within 1-2 days for optimal freshness, though refrigeration can extend shelf life.
- If frozen strawberries are not available, fresh strawberries can be used but mash or slice them lightly.
- Allow the dessert to cool before slicing to help the layers set properly.
