Strawberry Cheesecake Dump Cake

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Need a quick summer treat? This easy strawberry cheesecake dump cake comes together in minutes with only a few ingredients. It's the perfect summer dessert!

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: Strawberry Cheesecake Dump Cake

Servings: servings

Calories: 247kcal

Author: Erica Walker

Ingredients

21 ounces strawberry pie filling
2 cups sliced strawberries (about 12-16 strawberries
8 ounces cream cheese (softened)
1/3 cup sugar
1 teaspoon vanilla extract
14 ounce box cake mix (white or vanilla)
1 stick (1/2 cup) butter (very cold)
whipped cream or vanilla ice cream (optional for serving)

Instructions

Pre-heat oven to 350℉.
At this point I also like to put the butter in the freezer to start getting it really cold (this will be helpful later in the recipe).
Prepare a 9x13 glass baking dish by lightly spraying with cooking spray.
Pour strawberry pie filling into the baking dish and spread with a spatula to cover the bottom of the pan. Place sliced strawberries evenly over the pie filling.
In a stand mixer, combine softened cream cheese, sugar, and vanilla. Mix on medium high speed with the whisk attachment until well combined and fluffy.
You can also do this in a mixing bowl with electric beaters.
Use a rubber spatula and place little dollops of cream cheese mixture over the strawberry layer and try to spread carefully and evenly over the whole layer.
Sprinkle cake mix evenly over the cream cheese layer. Remove butter from the freezer (about 10-15 minutes in the freezer should make it nice and cold).
Trying to handle the butter as little as possible with your hands, use a vegetable peeler or mandolin to slice very thin slices of butter.
Place butter slices evenly over the cake mix layer.
Bake in the preheated oven for 45 minutes or until the top cake layer is golden brown. Allow to rest 10 minutes before serving.
Serve with whipped cream or vanilla ice cream.

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