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Strawberry Cheesecake Dump Cake

An incredibly easy and delicious dessert combining bubbling strawberry pie filling, rich cream cheese dollops, and a buttery, crispy cake mix crust.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Fruit Base
  • 2 cans strawberry pie filling 21 oz each
  • 1 cup fresh strawberries hulled and sliced
Cheesecake Layer
  • 8 oz cream cheese softened to room temperature
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
Topping
  • 1 box yellow cake mix 15.25 oz box
  • 1.5 cups unsalted butter cold and sliced into thin pats (3 sticks)

Equipment

  • 9x13 inch baking dish
  • Medium mixing bowl
  • Hand Mixer
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Spread the strawberry pie filling evenly into the bottom of the prepared baking dish. Scatter the sliced fresh strawberries over the top.
  3. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. Drop spoonfuls of the cream cheese mixture evenly over the strawberry layer.
  5. Sprinkle the dry yellow cake mix evenly over the entire dish, covering the fruit and cream cheese layers completely.
  6. Arrange the cold, thinly sliced butter pats in a single layer over the dry cake mix, covering as much surface area as possible to prevent dry spots.
  7. Bake for 40 to 45 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
  8. Remove from the oven and let cool for at least 15-20 minutes before serving. Serve warm with vanilla ice cream.

Notes

Make sure your cream cheese is fully softened so it mixes smoothly with the powdered sugar. Do not mix the cake mix into the fruit; it must stay as a distinct dry layer before the butter is added.