Step-by-step instructions
Now that you have your ingredients ready, let’s get started on making this delightful dessert:
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread both cans of strawberry pie filling evenly across the bottom of the prepared baking dish, making sure to smooth it to the edges for an even distribution.
- In a medium bowl, combine the softened cream cheese and beat until smooth. Then add the granulated sugar and vanilla extract, mixing until creamy and well combined.
- Spoon dollops of the cream cheese mixture over the strawberry layer. Don’t spread it out completely—it will create lovely swirls as it bakes.
- Sprinkle the dry cake mix evenly over the entire surface without stirring it in, covering both the strawberry and cream cheese layers.
- Drizzle the melted butter over the cake mix, trying to cover as much of the surface as possible for that golden topping.
- Bake for 45–50 minutes, until the top is golden brown and the strawberry filling bubbles around the edges. If you see dry cake mix spots after 30 minutes, drizzle an extra tablespoon or two of melted butter over those areas.
- Remove it from the oven, allowing it to cool for at least 15 minutes before serving. This waiting period helps the layers set for easier serving. Serve warm or at room temperature with optional toppings like powdered sugar, fresh strawberries, vanilla ice cream, or whipped cream.
Best ways to enjoy it
Strawberry Cheesecake Dump Cake is fantastic on its own, but you can elevate your serving presentation with a few creative ideas. Serve it warm alongside a dollop of whipped cream or a scoop of vanilla ice cream for a wonderful mix of temperatures and textures. Adding fresh sliced strawberries on top creates a vibrant look and a burst of freshness. If you’re feeling extra indulgent, dust a bit of powdered sugar over the top before serving for an elegant touch.
Storage and reheating tips
Leftovers? No problem! This cake can be covered and stored in the refrigerator for up to 3 days. For longer storage, consider freezing it. Slice the cooled cake and wrap it tightly with plastic wrap before placing it in an airtight container or freezer bag. It can last up to 3 months in the freezer. To reheat, simply thaw in the fridge overnight and warm slices in the microwave for a few seconds before serving again.
Helpful cooking tips
Here are a few pro tips to ensure your Strawberry Cheesecake Dump Cake turns out perfectly:
- Don’t rush the cooling process—it helps the textures meld together for a better slice.
- Experiment with different fillings like cherry or blueberry pie filling for a fun twist.
- If using fresh strawberries, lightly macerate them with sugar before layering to enhance their flavor.
Creative twists
Feel free to put your own spin on this recipe! Consider adding crushed graham crackers on top for a crunchy texture reminiscent of classic cheesecake crust. Chocolate lovers can fold in mini chocolate chips with the cream cheese mixture. For a more tropical flair, try pineapple or coconut cake mix and topping. The possibilities are endless!
FAQ
What’s the prep time for this recipe?
You can expect about 20 minutes for prep and around 45-50 minutes for baking.
Can I use different pie fillings?
Absolutely! This recipe is versatile, so feel free to experiment with other flavors like cherry, blueberry, or peach pie filling.
How should I store leftover dump cake?
Store covered in the refrigerator for up to 3 days, or freeze slices for up to 3 months. Thaw and reheat as needed for a delicious, quick dessert.
By crafting this delightful Strawberry Cheesecake Dump Cake, you’re sure to make lasting memories with friends and family. Enjoy every sweet bite!
