Strawberry Cheesecake Dump Cake

This easy-to-make dessert is perfect for strawberry and cheesecake lovers. Here’s the detailed recipe with variations and tips!

Prepare the Oven and Baking Dish:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish or spray it with non-stick cooking spray.
Layer the Ingredients:
- Spread the strawberry pie filling evenly across the bottom of the baking dish.
- In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Drop dollops of this mixture over the pie filling and spread gently to partially cover.
- Sprinkle the dry yellow cake mix evenly over the cream cheese layer.
Add Butter:
- Drizzle the melted butter evenly over the dry cake mix. Make sure as much of the cake mix is covered as possible for even cooking.
Bake:
- Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbly.
Cool and Serve:
- Allow the cake to cool for 10–15 minutes. Serve warm or at room temperature with optional whipped cream or fresh strawberries.

Different Cake Mix: Swap yellow cake mix for white, strawberry, or even vanilla for a twist in flavor.
Fruit Swaps: Try other pie fillings like cherry, blueberry, raspberry, or peach.
Crunchy Topping: Add chopped nuts, shredded coconut, or crushed graham crackers on top of the cake mix before baking.
Chocolate Lover’s Twist: Sprinkle mini chocolate chips over the cream cheese layer for a chocolate-strawberry combo.
Swirled Cheesecake: Swirl the cream cheese mixture into the pie filling for a marbled look and balanced flavors.

Even Butter Distribution: If some dry cake mix remains after baking, drizzle additional melted butter or spray cooking spray over those spots before baking.
Make Ahead: This cake can be baked a day ahead and stored in the refrigerator. Reheat individual servings in the microwave for a warm treat.
Storage: Leftovers can be refrigerated for up to 3 days. Serve cold or reheat before serving.
Serving Suggestion: Top with vanilla ice cream, whipped cream,