Description
This Strawberry Cheesecake Dump Cake is a delightful treat that combines the sweetness of strawberries with creamy cheesecake and a buttery cake topping. Perfect for any occasion, it’s effortless to make and delivers irresistible flavors in every bite!
Ingredients
Scale
- 2 (21 ounce) cans strawberry pie filling
- 8 ounces cream cheese, softened
- 1 large egg
- ¼ cup granulated sugar
- 16 ounce box yellow cake mix
- 12 tablespoons salted butter, melted
Instructions
- Preheat the oven to 350°F and grease the bottom of a 9×13 inch pan.
- Pour the strawberry pie filling into the bottom of the pan.
- In a medium bowl, beat the cream cheese, egg, and sugar until smooth and creamy, then spoon it over the strawberries.
- Spread the cake mix evenly over the cheesecake layer, then drizzle 12 tablespoons of melted butter on top. Add nuts if desired.
- Bake for 35-45 minutes until the top is golden brown and bubbly. Let it sit for 15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream if desired.
Notes
Allow the cake to cool slightly to let flavors meld.
For a richer flavor, consider adding a hint of vanilla extract to the cheesecake mixture.
This cake can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 19g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg