A dump cake is a no-fuss dessert where you “dump” everything into the baking dish and bake. This version blends sweet strawberries, creamy cheesecake, and buttery cake topping – a perfect lazy-day treat!
🍓 Ingredients:
- 1 (21 oz) can strawberry pie filling
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 box white or yellow cake mix
- ½ cup unsalted butter, melted
- Optional: ½ cup milk (for a more custardy layer)
- Optional topping: fresh strawberries, whipped cream, or vanilla ice cream
👨🍳 Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Dump the Pie Filling:
- Spread the strawberry pie filling evenly over the bottom of the baking dish.
- Add Cheesecake Layer:
- In a bowl, mix cream cheese, sugar, and vanilla until smooth.
- Drop spoonfuls over the strawberry layer. (It doesn’t have to be perfect – it will melt and swirl as it bakes.)
- Sprinkle Cake Mix:
- Evenly sprinkle the dry cake mix over the entire surface (don’t mix it in).
- Pour Melted Butter:
- Drizzle melted butter evenly over the top of the cake mix to moisten it.
- Optional: Pour milk lightly over dry spots if needed (adds moisture and a cheesecake-pudding texture).
- Bake:
- Bake for 45–55 minutes, until the top is golden and bubbly.
- Some spots may look a little gooey from the cream cheese – that’s normal!
- Cool Slightly & Serve:
- Let cool for 10–15 minutes before serving. Serve warm or at room temperature.
🍽️ Serving:
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Garnish with fresh strawberries for an extra fruity bite.
📦 Storage:
- Store leftovers in the refrigerator for up to 4 days.
- Reheat in microwave for 30–45 seconds.
🔄 Variations:
- Swap in raspberry or cherry pie filling.
- Add a graham cracker crust layer under the pie filling for extra cheesecake vibes.
- Sprinkle white chocolate chips or crushed graham crackers on top before baking.