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–+ servings

Strawberry Cream Cheese Dump Cake

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A simple, crowd-pleasing dessert that features a fruity strawberry filling paired with creamy cream cheese and a golden cake topping, perfect for casual family dinners and potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

Cake Base
  • 1 box (15.25 oz) yellow cake mix, dry Provides the buttery, sweet crumb topping.
  • 1 can (21 oz) strawberry pie filling Classic fruity base that stays saucy when baked.
  • 1 package (8 oz) cream cheese, softened Creates creamy pockets of tangy richness.
  • 1/2 cup granulated sugar Sweetens the cream cheese.
  • 1 teaspoon vanilla extract Adds flavor to the cream cheese mixture.
  • 1/2 cup unsalted butter, melted Drizzled over the cake mix for even browning.
  • 1/2 cup unsalted butter, sliced thin Placed on top to assist browning.
  • 1/2 cup fresh strawberries, sliced (optional) Adds fresh texture and bright flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Spread the strawberry pie filling evenly across the bottom of the dish.
  3. Sprinkle sliced fresh strawberries over the pie filling, if using.
  4. In a bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
  5. Drop spoonfuls of the cream cheese mixture over the strawberry layer.
  6. Sprinkle the dry yellow cake mix over the dish without stirring.
Baking
  1. Drizzle melted unsalted butter evenly over the cake mix.
  2. Add sliced butter on any dry spots.
  3. Bake for 40 to 45 minutes until the top is golden brown and the filling is bubbling.
  4. Let the cake rest for 15 minutes before serving.

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 65gProtein: 5gFat: 20gSaturated Fat: 12gSodium: 320mgFiber: 1gSugar: 30g

Notes

Use room temperature cream cheese for easy mixing. Refrigerate leftovers in an airtight container for up to 4 days. Cool completely and freeze tightly for up to 2 months.

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