Strawberry Cheesecake Dump Cake
A no fuss strawberry cheesecake dump cake made with strawberry pie filling, a cheesecake layer, and a golden buttery cake mix topping. Extra filling and melted butter mean every bite is soft, never dry.
Servings: 16
Ingredients
- one 15.25 oz box yellow or white cake mix
- 1 cup (227g) unsalted butter melted
- 2 cans (21 oz each) strawberry pie filling
- 8 oz (226g) cream cheese room temperature
- ½ cup (99g) granulated sugar
- 1 large egg
Instructions
- Preheat the oven to 350°F. Spray a 9×13 inch pan with non-stick cooking spray.
- Spread both cans of strawberry pie filling evenly across the bottom of the prepared dish.2 cans (21 oz each) strawberry pie filling
- In a medium bowl, beat the cream cheese, granulated sugar, and egg together until smooth and no lumps remain.8 oz (226g) cream cheese, ½ cup (99g) granulated sugar, 1 large egg
- Drop small spoonfuls of the cream cheese mixture over the strawberry filling, then use a knife to gently swirl it into the top layer of the filling.
- Sprinkle the dry yellow cake mix evenly over the top, covering the strawberry and cream cheese layers completely. Do not stir.one 15.25 oz box yellow or white cake mix
- Drizzle the melted butter evenly over the cake mix. Use a fork to gently distribute the butter so most of the dry mix is moistened.1 cup (227g) unsalted butter
- Bake for 42 to 50 minutes, or until the top is golden brown and the edges are bubbling.
- Let the cake cool for 15 to 20 minutes before serving so the filling has time to set slightly. Serve warm, with a scoop of vanilla ice cream if you'd like.
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 7g | Protein: 1g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 51mg | Potassium: 27mg | Fiber: 0.001g | Sugar: 7g | Vitamin A: 562IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 0.1mg