Strawberry Cheesecake Dump Cake
Strawberry Cheesecake Dump Cake starts with a cake mix for a super easy dessert. The cheesecake filling is so rich and delicious. The entire recipe is quick and easy.
Servings: 12
Calories: 421kcal
Ingredients
- 2 strawberry pie filling (21 oz.)
- 8 oz Whipped Cream Cheese
- 1 box white cake mix or yellow cake mix
- 1 stick butter melted
- fresh strawberries optional
Instructions
- Preheat your oven to 350°F.
- Grease a 9×13 inch baking dish with butter or spray it with nonstick baking spray.
- Add the strawberry pie filling to the bottom of the baking dish (both cans), and using a rubber spatula, spread it evenly over the surface of the dish.
- Add dollops of the whipped cream cheese on top of the pie filling.
- Melt the butter in a microwave safe bowl. Then stir in the cake mix into the butter with a fork until it’s wet combined and crumbly.
- Pour the cake mix and butter mixture on top of the cream cheese dollops and spread out as evenly as possible.
- Bake the Strawberry Dump Cake in the preheated oven for about 30-40 minutes or until the top is golden brown.
- Remove the cake from the oven and let it just slightly cool on a cooling rack.
- Scoop cake into bowls, top with vanilla ice cream or whipped cream. Garnish with fresh sliced strawberries. Serve warm and enjoy!
Notes
Refrigerate the leftovers covered for up to 5 days. I love to warm the leftovers in the microwave for 20-30 seconds before enjoying, so that the cake is warm again.
Nutrition
Calories: 421kcal | Carbohydrates: 65g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 450mg | Potassium: 55mg | Fiber: 2g | Sugar: 40g | Vitamin A: 489IU | Vitamin C: 21mg | Calcium: 138mg | Iron: 1mg
