Strawberry and Blueberry Cheesecake Dump Cakes
Strawberry and Blueberry Cheesecake Dump Cakes are delicious and easy desserts that combine the sweetness of berry pie fillings with the creaminess of cheesecake. This recipe is perfect for anyone who loves berries and creamy desserts. With just a few simple ingredients, you can create a delightful treat that will please your family and friends.
Why Make This Recipe
This recipe is a great choice because it’s simple and quick to prepare. You don’t need to be a baking expert to make it, and it doesn’t require a lot of time. Plus, the combination of strawberries and blueberries makes it a beautiful dessert that’s perfect for any occasion. Whether it’s a holiday gathering or just a weekday treat, this cheesecake dump cake will always impress.
How to Make Strawberry and Blueberry Cheesecake Dump Cakes
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
- 42 ounces blueberry pie filling
Directions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the strawberry pie filling, cream cheese, sour cream, powdered sugar, and vanilla extract until smooth.
- Pour the mixture into a greased baking dish.
- Sprinkle the white cake mix evenly over the filling.
- Melt the butter and drizzle it over the cake mix.
- Repeat the same process for the blueberry filling in a separate dish.
- Bake both cakes in the preheated oven for about 45-50 minutes or until golden brown.
- Let cool before serving. Enjoy your taste test!
How to Serve Strawberry and Blueberry Cheesecake Dump Cakes
You can serve these cakes warm or let them cool completely. They are great on their own or with a scoop of ice cream or whipped cream on top. Adding fresh berries as a garnish makes them even more appealing!
How to Store Strawberry and Blueberry Cheesecake Dump Cakes
To store leftovers, cover the cakes tightly with plastic wrap or foil and keep them in the refrigerator. They will stay fresh for up to 3 days. If you need to keep them longer, you can freeze the cakes. Just wrap them well and place them in the freezer for up to a month. Thaw overnight in the fridge before serving.
Tips to Make Strawberry and Blueberry Cheesecake Dump Cakes
- Make sure your cream cheese is at room temperature for easy mixing.
- Use a greased baking dish to prevent sticking.
- You can mix in some fresh berries into the cheesecake filling for extra flavor.
- Don’t be afraid to get creative! Try using different pie fillings or cake mixes to make it your own.
Variation
If you want to switch things up, you can use other fruit pie fillings like cherry or peach. You can also try different flavored cake mixes, such as lemon or chocolate, for a unique twist.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the cakes ahead of time, then cover and refrigerate them. Just bake them closer to when you plan to serve for the best taste.
2. Is it possible to make this recipe gluten-free?
Absolutely! You can use a gluten-free cake mix instead of the regular white cake mix.
3. Can I substitute the cream cheese?
Yes, you can substitute cream cheese with mascarpone cheese or a dairy-free cream cheese for a different flavor and texture.
