Description
Indulge in the simplicity of this No-Fuss Strawberry Cheesecake Dump Cake that combines the fruity goodness of strawberry pie filling with a creamy cheesecake layer and a buttery cake topping. A delightful dessert that’s easy to make and even easier to enjoy!
Ingredients
Scale
For the Cake:
- 1 can (21 ounces) strawberry pie filling
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 box white or yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans or sliced almonds (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the Filling: Spread the strawberry pie filling in the dish.
- Make the Cream Cheese Layer: Beat cream cheese and sugar, then swirl over the filling.
- Add the Cake Mix: Sprinkle the dry cake mix over the cream cheese layer.
- Finish and Bake: Drizzle melted butter over the cake mix, add nuts if desired, and bake for 40-45 minutes until golden.
- Serve: Let cool slightly before serving, great with ice cream!
Notes
- Try blueberry or cherry pie filling for a different flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
