Strawberry Cheesecake Dump Cake
Enjoy a luscious Strawberry Cheesecake Dump Cake featuring fresh strawberries, cream cheese, white cake mix, and strawberry pie filling for a rich, flavorful dessert.
16 Servings
Ingredients
- Cooking spray for greasing the baking dish
- 1 pound fresh strawberries diced
- 2 teaspoons granulated sugar
- 1 8-ounce package cream cheese, softened
- 1 15.25-ounce package white cake mix
- 1 cup butter melted
- 1 21-ounce can strawberry pie filling
Instructions
Prepare the Oven and Baking Dish:
- Preheat the oven to 350°F (175°C). Generously coat a 9x13-inch baking dish with cooking spray to prevent sticking. Set aside.
Sweeten the Strawberries:
- Place the diced strawberries in a bowl and sprinkle them with granulated sugar. Allow them to rest for approximately 10 minutes, until the strawberries release their natural juices.
Prepare the Cream Cheese Mixture:
- In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until it becomes light and fluffy. Add the sugared strawberries to the cream cheese and mix until thoroughly combined.
Create the Crumble Topping:
- In a separate bowl, combine the white cake mix and melted butter. Stir until the mixture forms a coarse, crumbly texture resembling wet sand.
Assemble the Cake:
- Spread the strawberry pie filling evenly over the bottom of the prepared baking dish. Pour the strawberry-cream cheese mixture over the pie filling and spread it gently to cover. Sprinkle the crumble mixture evenly over the top.
Bake:
- Transfer the assembled cake to the preheated oven and bake for approximately 30 minutes, or until the topping is golden brown and slightly crisp.
Cool and Serve:
- Remove the cake from the oven and allow it to cool on a wire rack for at least 10 minutes before serving. Enjoy warm or at room temperature.
Notes
To make this recipe gluten-free, simply replace the white cake mix with a gluten-free cake mix of your choice. Ensure the brand you select is certified gluten-free for best results.