Description
A quick and easy dump cake combining creamy cheesecake and sweet strawberry filling, topped with a crispy yellow cake crust.
Ingredients
Scale
- 1 large can (about 21 ounces) of strawberry pie filling
- 1 8-ounce block of cream cheese, softened
- 1/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 box (about 15.25 ounces) of yellow cake mix
- 1 stick (1/2 cup) of unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with non-stick cooking spray.
- Dump the entire can of strawberry pie filling into the bottom of the prepared baking dish and spread it out into an even layer.
- In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy, then dollop the mixture over the strawberry pie filling.
- Sprinkle the entire contents of the dry yellow cake mix evenly over the cream cheese and strawberry layers.
- Arrange thin pats of butter evenly over the dry cake mix, or drizzle melted butter over the top.
- Bake for approximately 45-55 minutes, or until the top is golden brown and the filling is bubbly.
- Let the cake cool on a wire rack for at least 20-30 minutes before serving.
Notes
For best results, use fully softened cream cheese and do not skip on the butter to ensure a crispy topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg