Cheesecake Dump Cake (Print Version)
# Ingredients:
→ Base Layer
01 -
One 21-ounce can of strawberry pie filling
→ Cheesecake Layer
02 -
An 8-ounce block of cream cheese, softened
03 -
Half a cup of white sugar
04 -
A teaspoon of vanilla
→ Cake Topping
05 -
One 15.25-ounce box of yellow or white cake mix
06 -
Half a cup of melted butter (1 stick)
07 -
Half a cup of milk
08 -
Optional: half a teaspoon of cinnamon
09 -
Optional: half a cup of chopped walnuts or pecans
→ Optional Garnishes
10 -
Whipped cream
11 -
Fresh strawberries
12 -
Vanilla ice cream
# Instructions:
01 -
Set your oven to 350°F (175°C) and use butter or spray to grease a 9x13-inch pan lightly.
02 -
Pour the strawberry pie filling into the baking dish and spread it out so it covers the bottom.
03 -
Combine the vanilla, cream cheese, and sugar in a bowl. Beat them together until you’ve got a smooth and creamy consistency. Use an electric mixer, or just mix well by hand if the cream cheese is very soft.
04 -
Drop dollops of the cream cheese blend onto the strawberry filling. Spread it out gently, doing your best to cover the layer, but it doesn’t need to be perfect—it’ll level out while baking.
05 -
Scatter the dry cake mix evenly over the cream cheese blend, making sure the top is completely covered.
06 -
Pour the melted butter and milk over the cake mix layer. Try to wet as much of the dry surface as you can evenly.
07 -
If you’d like, sprinkle some cinnamon and nuts across the top for added crunch and flavor.
08 -
Pop the dish into the oven and bake for 40 to 45 minutes. You’re looking for a golden crust with bubbly edges and a set center.
09 -
Take it out and let it rest for at least 15 minutes so it firms up a bit before serving.
10 -
Scoop it into bowls and enjoy it warm or cold. Dress it up with vanilla ice cream, whipped cream, or fresh strawberries if you’d like.
# Notes:
01 -
This dessert is often called a "dump cake" because you just layer everything without having to mix it.
02 -
Feel like experimenting? Add a teaspoon of lemon zest into the cheesecake layer for some zippy flavor.
03 -
Tastes great fresh out of the oven, cooled to room temperature, or even chilled from the fridge.
04 -
Keep any leftovers in the fridge, covered, for up to five days.