Strawberry Cheesecake Dump Cake
Strawberry Cheesecake Dump Cake is a delightful dessert that combines the flavors of cheesecake and strawberries in a simple, easy-to-make dish. It’s perfect for any occasion, from family gatherings to weeknight treats. This dessert is not only delicious but also quick to prepare, making it a favorite among busy bakers.
Why Make This Recipe
This recipe is a fantastic choice for anyone who wants to enjoy a sweet dessert without spending hours in the kitchen. With just a few ingredients and simple steps, you can create a creamy and fruity cake that everyone will love. The sweet strawberries paired with the rich cream cheese create a balance that is hard to resist. Plus, it’s a dump cake, so there’s no need for mixing and fussing over layers!
How to Make Strawberry Cheesecake Dump Cake
Making Strawberry Cheesecake Dump Cake is straightforward and fun. Follow these easy steps to whip up a delicious dessert in no time.
Ingredients:
- 42 ounces strawberry pie filling
- 8 ounces cream cheese
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 15.25 ounces white cake mix
- 1 cup salted butter
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, sour cream, powdered sugar, and vanilla extract until smooth.
- Spread the strawberry pie filling evenly in a greased 9×13 inch baking dish.
- Pour the cream cheese mixture over the strawberry pie filling, spreading it evenly.
- Sprinkle the dry cake mix over the cream cheese mixture.
- Melt the salted butter and drizzle it evenly over the cake mix.
- Bake for 45-50 minutes or until golden brown and bubbly.
- Let it cool slightly before serving.
How to Serve Strawberry Cheesecake Dump Cake
Serve your Strawberry Cheesecake Dump Cake warm or at room temperature. You can enjoy it plain or add a dollop of whipped cream on top for extra sweetness. Fresh strawberries or a dusting of powdered sugar also make great toppings!
How to Store Strawberry Cheesecake Dump Cake
Store any leftovers in an airtight container in the refrigerator. It will stay good for about 3-4 days. You can reheat it in the microwave for a few seconds if you prefer a warm dessert.
Tips to Make Strawberry Cheesecake Dump Cake
- Make sure the cream cheese is softened before mixing for a smoother texture.
- Use fresh strawberries to enhance flavor if you prefer a fresher taste.
- Feel free to experiment with different fruit pie fillings like blueberry or peach for variations!
Variation
You can try adding a layer of crushed graham crackers on top before baking for a cheesecake crust effect. This will give it a nice crunch that complements the creamy filling.
FAQs
Q: Can I use fresh strawberries instead of strawberry pie filling?
A: Yes, you can use fresh strawberries, but you may need to add sugar to sweeten them up and make them more sauce-like.
Q: Can I make this dairy-free?
A: Yes, you can substitute dairy products with non-dairy alternatives like coconut cream or dairy-free cream cheese.
Q: How do I know when the dump cake is done?
A: The dump cake is done when it’s golden brown on top and bubbling at the edges. You can also poke it with a toothpick; it should come out clean.
Strawberry Cheesecake Dump Cake
Ingredients
For the filling
- 42 ounces strawberry pie filling
- 8 ounces cream cheese softened for easier mixing
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the cake layer
- 15.25 ounces white cake mix
- 1 cup salted butter melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the cream cheese, sour cream, powdered sugar, and vanilla extract until smooth.
- Spread the strawberry pie filling evenly in a greased 9x13 inch baking dish.
- Pour the cream cheese mixture over the strawberry pie filling, spreading it evenly.
- Sprinkle the dry cake mix over the cream cheese mixture.
- Melt the salted butter and drizzle it evenly over the cake mix.
Baking
- Bake for 45-50 minutes or until golden brown and bubbly.
- Let it cool slightly before serving.
