When life gives you too many strawberries – and let’s be honest, no such thing – you make strawberry cheesecake dump cake!
This recipe is the epitome of simplicity meets flavor, a perfect reflection of those potlucks and picnics we Midwesterners adore.
I stumbled upon this gem of a dessert when I needed a quick fix for a neighborhood block party. It’s been in my sweet-tooth arsenal ever since.
Ideal for when you crave something delightful but the clock is not your friend, this cake offers the creamy richness of cheesecake and the fruity zest of strawberries in a most uncomplicated way.
It’s the perfect treat for anyone wanting to indulge in a bit of sweetness without the fuss of traditional baking.
This scrumptious cake is practically a dessert all on its own, but who can say no to a dollop of whipped cream or a scoop of vanilla ice cream on the side?
If you’re feeling fancy, add a few fresh strawberries on top or even a sprinkle of powdered sugar for a picture-perfect finish.
Strawberry Cheesecake Dump Cake
Servings: 8-10
Ingredients
– 1 box of strawberry cake mix
– 2 cans (21 ounces each) of strawberry pie filling
– 1 package (8 ounces) of cream cheese, cut into small cubes
– 1/2 cup of unsalted butter, melted
– Optional: powdered sugar, for dusting
– Optional: fresh strawberries and whipped cream, for garnish
Directions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish lightly with butter or non-stick spray. You want your cake to slide out easier than an early morning from under the covers.
2. Spread the strawberry pie filling evenly in the prepared baking dish. It’s like laying down the most delicious ruby-red carpet.
3. Scatter the cubes of cream cheese over the strawberry filling. Think of these as little clouds of richness about to melt into your cake.
4. Sprinkle the dry cake mix right on top of the cream cheese and pie filling layers. No mixing needed here, just cover up all that creamy and fruity goodness.
5. Drizzle the melted butter evenly over the dry cake mix, ensuring that every inch gets its share of butter love.
6. Bake for about 45-50 minutes. Watch for a golden top and a bubbling strawberry perimeter, that’s your cue for perfection.
7. Let the cake cool slightly, unless your eagerness gets the better of you. It happens to the best of us!
8. Serve with a dusting of powdered sugar, and maybe those fresh strawberries and whipped cream if you’re in a gala mood.
Variations & Tips
– Not a strawberry fan? Substitute the strawberry cake mix and pie filling for any other fruit flavor you fancy.
Peach or blueberry could be your next favorite!
– If you like a bit of crunch, scatter a handful of chopped pecans or slivered almonds on top before baking.
– For those busy bees, this cake is still divine the next day.
Make it ahead, store it in the fridge and welcome a fuss-free dessert after that long workday.
– Want to cut down on sweetness? Use fresh or frozen strawberries instead of pie filling. Just chop and spread them and add a little bit of sugar if needed.
Source: cooktopcove.com
