Strawberry Cheesecake Dump Cake

1. Preheat the Oven

• Set your oven to 350°F (175°C).

• Grease or spray a 9×13-inch baking dish with non-stick spray.

2. Layer the Strawberry Filling

• Open the can of strawberry pie filling and spread evenly across the bottom of the baking dish.

• This becomes your fruity, jammy base.

3. Make the Cheesecake Layer

• In a medium mixing bowl, beat:

  • 8 oz cream cheese (softened)

  • ½ cup sugar

  • 1 tsp vanilla extract

• Beat until the mixture is smooth and creamy.

• Dollop the cheesecake mixture over the strawberry layer, then gently spread it out without fully mixing.

4. Add the Cake Mix

• Sprinkle the dry cake mix evenly over the entire dish.

• Do not stir — leave it as a dry topping. That’s the magic of a dump cake.

5. Top with Melted Butter

• Pour ½ cup melted butter evenly over the dry cake mix.

• Try to cover as much surface as possible; any dry spots will absorb moisture as it bakes.
  6. Bake

• Place the dish in the oven and bake for 40–45 minutes.

• The top should be golden, slightly crisp, and bubbling around the edges.

7. Cool and Serve

• Let the cake cool for 10–15 minutes.

• Serve warm for a melty texture, or chilled for a firmer, cheesecake-like consistency.

 Tips & Variations

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