why make this recipe
If you love cheesecake and strawberries, this Strawberry Cheesecake Dump Cake is the perfect answer. It’s easy to make and packed with delightful flavors. The best part? You don’t need to fuss with complicated steps or equipment. Simply dump the ingredients together, and you’ll have a delicious dessert that everyone will adore. It’s a fantastic treat for family gatherings or just a sweet pick-me-up any day of the week!
how to make Strawberry Cheesecake Dump Cake
Making this delightful cake is a breeze! Just follow the simple directions below, and you’ll have a delicious dessert ready in no time.
Ingredients :
- 2 cups Fresh Strawberries (Frozen works in a pinch!)
- 1 can Strawberry Pie Filling (Try cherry for a twist!)
- 8 oz Cream Cheese (Neufchâtel is a lighter alternative.)
- 1 cup Sugar (Use honey for a healthier option.)
- 1 teaspoon Vanilla Extract (Almond extract can be used for a delightful change.)
- 1 box Dry Cake Mix (Use gluten-free mix for dietary needs.)
- 1/2 cup Butter (Margarine is a good dairy-free swap!)
Directions :
How to Make Strawberry Cheesecake Dump Cake
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the fresh strawberries and strawberry pie filling. Mix well and spread it evenly in a greased baking dish.
- In a separate bowl, whip the cream cheese until smooth. Add in the sugar and vanilla extract, mixing until well combined.
- Spoon the cream cheese mixture over the strawberry layer in the baking dish.
- Evenly sprinkle the dry cake mix over the cream cheese layer.
- Pour the melted butter over the dry cake mix, covering it as best as you can.
- Bake in the preheated oven for 45-50 minutes, or until golden brown and bubbly.
- Allow to cool before serving.
how to serve Strawberry Cheesecake Dump Cake
Serve this delightful dump cake warm, with a dollop of whipped cream or a scoop of vanilla ice cream on top. You can also sprinkle some fresh strawberries on the side for a beautiful presentation. It’s perfect for birthdays, holidays, or simply as a treat for yourself.
how to store Strawberry Cheesecake Dump Cake
Store any leftovers in an airtight container in the refrigerator. This cake can last for up to 3-4 days. Reheat in the microwave for a few seconds to enjoy it warm again!
tips to make Strawberry Cheesecake Dump Cake
- Make sure the cream cheese is at room temperature for easier mixing.
- If you’d like a thicker layer of cream cheese, you can double the amount to 16 oz.
- You can personalize the flavor by using your favorite pie fillings and extracts.
- For a fun twist, add chocolate chips or nuts!
variation
For a unique spin, try using cherry pie filling instead of strawberry. This change brings a different flavor while still keeping that delicious cheesecake taste. You can also experiment with other fruit fillings like blueberry or peach.
FAQs
Can I use frozen strawberries?
Yes! Frozen strawberries work just fine. Just make sure to thaw and drain them before using.
How do I know when the cake is done baking?
The cake is ready when it is golden brown on top and bubbly. You can also insert a toothpick in the center; if it comes out clean, it’s done!
Can I make this vegan?
Yes! Use a plant-based cream cheese and margarine instead of butter. Opt for a cake mix that is labeled vegan as well.
Strawberry Cheesecake Dump Cake
A delightful and easy dessert that combines the flavors of cheesecake and strawberries into a quick dump cake, perfect for any occasion.
- Total Time: 65 minutes
- Yield: 8 servings 1x
Ingredients
- 2 cups Fresh Strawberries
- 1 can Strawberry Pie Filling
- 8 oz Cream Cheese
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 1 box Dry Cake Mix
- 1/2 cup Butter
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the fresh strawberries and strawberry pie filling in a large mixing bowl. Mix well and spread it evenly in a greased baking dish.
- Whip the cream cheese until smooth in a separate bowl. Add in the sugar and vanilla extract, mixing until well combined.
- Spoon the cream cheese mixture over the strawberry layer in the baking dish.
- Evenly sprinkle the dry cake mix over the cream cheese layer.
- Pour the melted butter over the dry cake mix, covering it as best as you can.
- Bake in the preheated oven for 45-50 minutes, or until golden brown and bubbly.
- Allow to cool before serving.
Notes
Serve warm with whipped cream or ice cream. Can last in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
