Are you looking for a dessert that’s super easy to make and delicious? Look no further! The Strawberry Cheesecake Dump Cake and Blueberry Cream Cheese Dump Cake are here to satisfy your sweet tooth with minimal effort. These recipes are perfect for family gatherings and weekend treats!
Why Make This Recipe
This dump cake is not just easy to prepare, but it’s also packed with flavors! The combination of sweet strawberry and blueberry filling, creamy cheesecake, and a buttery cake topping creates a delightful dessert. It’s a hit with kids and adults alike, making it a great choice for any occasion.
How to Make Strawberry Cheesecake Dump Cake & Blueberry Cream Cheese Dump Cake
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
- 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 large mixing bowl, combine the strawberry pie filling, cream cheese, sour cream, powdered sugar, and vanilla extract.
- In a separate bowl, mix the blueberry pie filling, cream cheese, sour cream, powdered sugar, and vanilla extract.
- In a greased 9×13 inch baking dish, spread the strawberry mixture evenly on one side and the blueberry mixture on the other side.
- Sprinkle the white cake mix evenly over both mixtures.
- Melt the salted butter and pour it evenly over the cake mix.
- Bake for 45-50 minutes or until the top is golden and the cake is set.
- Allow to cool for a few minutes before serving.
How to Serve Strawberry Cheesecake Dump Cake & Blueberry Cream Cheese Dump Cake
Once your dump cake has cooled a bit, it’s ready to serve! You can enjoy it warm or at room temperature. This cake is delightful on its own but can also be topped with whipped cream or fresh fruit for an extra special touch.
How to Store Strawberry Cheesecake Dump Cake & Blueberry Cream Cheese Dump Cake
Store any leftovers in an airtight container in the refrigerator for up to 3-5 days. If you have a lot left, you can also freeze it. Just wrap it tightly in plastic wrap and then in aluminum foil. It can last for about 2-3 months in the freezer.
Tips to Make Strawberry Cheesecake Dump Cake & Blueberry Cream Cheese Dump Cake
- Make sure your cream cheese is softened before mixing to ensure a smooth texture.
- You can use low-fat versions of cream cheese and sour cream if you want to make it a bit lighter.
- For an extra burst of flavor, add some lemon zest to the cream cheese mixture.
Variation
Feel free to swap the fillings! You could use peaches, cherries, or any of your favorite fruit pie fillings instead of strawberries and blueberries.
FAQs
Q: Can I use fresh fruit instead of pie filling?
A: Yes, you can use fresh fruit, but you’ll need to add some sugar and cornstarch to help with the consistency.
Q: Is there a way to make this gluten-free?
A: Absolutely! Just look for a gluten-free cake mix and ensure your pie fillings are gluten-free as well.
Q: How do I know when the dump cake is done?
A: The cake is done when the top is golden brown and the cake feels set to the touch. A toothpick should come out clean when inserted into the center.
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