Ingredients:
Two cans of strawberry pie filling (20 oz each)
One box (8 oz) of softened cream cheese
Half a cup of sugar, granulated
One teaspoon of vanilla extract
One package (15.25 oz) White or yellow cake mix
Half a cup of melted unsalted butter
Half a cup of optional graham cracker crumbs for garnish
Instructions:
Lightly butter a 9 x 13-inch baking dish and preheat the oven to 350°F (175°C).
Evenly distribute the strawberry pie filling on the dish’s bottom.
Beat the sugar, vanilla extract, and softened cream cheese in a medium bowl until smooth.
To make cheesecake pockets, gently apply spoonfuls of the cream cheese mixture over the pie filling.
Sprinkle the dry cake mix evenly on top of the layers of filling.
To ensure maximum covering, evenly drizzle the cake mix with the melted butter.
Sprinkle the top with graham cracker crumbs for crunch.
The top should be bubbling and golden brown after 40 to 45 minutes of baking.
Before serving, allow the cake to cool somewhat.
Serve warm or cold, with a scoop of vanilla ice cream or a dab of whipped cream if desired.
Ten minutes for preparation; forty-five minutes for cooking; and fifty-five minutes in total.
320 kcal per serving | Quantities: 12 servings
Advice:
For a change of flavor, use strawberry pie filling instead of cherry or mixed berry.
For a crumbly top, gently cut the butter into the cake mix using a pastry cutter.
Variations and Tips
For a fruity twist, you can substitute the strawberry pie filling with cherry, blueberry, raspberry, or even a mixed berry blend—whatever suits your taste or what’s in your pantry.
If you prefer a tangier flavor, use lemon or pineapple pie filling for a tropical spin.
To give the topping more texture, mix chopped nuts (like pecans or almonds) into the dry cake mix before adding the butter.
For a more crumbly, streusel-like top, use cold butter instead of melted and cut it into the dry cake mix with a pastry blender or fork until the mixture resembles coarse crumbs.
You can also sprinkle cinnamon-sugar over the top before baking for extra warmth and flavor.
And for a richer cheesecake layer, add a spoonful of sour cream to the cream cheese mixture.
How to Store
Allow the dump cake to cool completely before storing. Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container.
Keep it in the refrigerator for up to 4 days.
To reheat, microwave individual portions for about 20–30 seconds, or warm them in a 300°F (150°C) oven for 10–15 minutes.
This dessert also tastes great chilled, so you can enjoy it cold straight from the fridge if you prefer.
Freezing is not recommended, as the texture of the cream cheese layer may change once thawed.
Nutritional Information
Per serving (based on 12 servings), this Strawberry Cheesecake Dump Cake contains approximately:
Calories: 320
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 280mg
Total Carbohydrates: 45g
Dietary Fiber: 1g
Sugars: 28g
Protein: 3g
Note: These values are approximate and can vary depending on the specific brands of ingredients used and any optional toppings added.
