Ultimate Strawberry Cheesecake Dump Cake
A simple and delicious strawberry cheesecake dump cake with cream cheese and whipped topping.
Equipment
- 9x13-inch baking dish
- Mixing bowl
Ingredients
For the Cake Base
- 1 box yellow cake mix
- ½ cup unsalted butter melted
- 2 cans strawberry pie filling 21 oz each
For the Cheesecake Layer
- 2 packages cream cheese 8 oz each, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 container whipped topping 8 oz, thawed (like Cool Whip)
For Garnish (Optional)
- 1 cup fresh strawberries halved or whole
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Spread the strawberry pie filling evenly in the bottom of the baking dish.
- Sprinkle the dry cake mix evenly over the pie filling.
- Drizzle the melted butter over the cake mix, covering as much as possible.
- Bake for 45 minutes or until the top is golden brown.
- While the cake bakes, beat the cream cheese, sugar, and vanilla extract until smooth.
- Fold in the whipped topping until well combined.
- Once the cake cools slightly, spread the cream cheese mixture over the top.
- Garnish with fresh strawberries and dust with powdered sugar if desired.
Notes
Store leftovers covered in the refrigerator for up to 3 days.