Description
This Strawberry Cream Cheese Dump Cake is my go-to cozy dessert when I want something sweet without any fuss. Juicy strawberry filling bubbles underneath pockets of creamy vanilla-scented cream cheese, all topped with a buttery golden cake layer. It’s warm, comforting, and perfect for family gatherings, coffee time, or a last-minute treat—just layer, bake, and scoop!
Ingredients
- 1 can (21 oz / 600 g) strawberry pie filling
- 8 oz (225 g) cream cheese, softened
- 1 box (15.25 oz / 425 g) vanilla or yellow cake mix
- 1/2 cup (115 g) unsalted butter, melted
- 2 tbsp granulated sugar (optional)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1 cup fresh strawberries, sliced
- Optional for serving: vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Spread the strawberry pie filling evenly across the bottom of the dish. If using fresh strawberries, scatter them on top.
- In a small bowl, mix the softened cream cheese with sugar (if using) and vanilla extract until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture over the strawberry layer, leaving little pockets rather than spreading perfectly.
- Sprinkle the dry cake mix evenly over the top in a single layer. Do not stir.
- Slowly drizzle the melted butter all over the cake mix, aiming to moisten as much of the surface as possible.
- Finish with a tiny pinch of salt over the top to brighten the flavors.
- Bake for 40–45 minutes, until the top turns golden and the edges bubble.
- Let the cake rest for 15 minutes before serving so it sets slightly.
- Scoop into bowls and serve warm with vanilla ice cream or whipped cream if you like.
Notes
Softening the cream cheese makes it blend smoothly and melt into creamy pockets. Drizzle the butter slowly and evenly to avoid dry powdery spots on top—if you notice any dry areas halfway through baking, lightly drizzle a bit more melted butter. You can swap strawberry filling for cherry or blueberry for an easy variation. Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave for 30–40 seconds or warm in a 320°F (160°C) oven for about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/12 of pan)
- Calories: 320
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg