Ingredients
Equipment
Method
- In a medium bowl, beat the softened cream cheese with the granulated sugar until smooth and well combined. Gradually whisk in the milk and vanilla extract until the mixture is creamy and uniform. Set this mixture aside.8 ounce cream cheese, softened, 1/2 cup granulated sugar, 1/4 cup milk (any kind), 1 teaspoon vanilla extract
- Pour the sweetened condensed milk evenly over the bottom of a 9x13 inch baking dish. Next, spoon the strawberry pie filling over the sweetened condensed milk, spreading it out gently.1 15-ounce can sweetened condensed milk, 1 21-ounce can strawberry pie filling
- Evenly sprinkle the dry yellow cake mix over the strawberry pie filling. Do not stir or mix anything at this stage; the cake mix will cook into a delicious topping.1 18.25-ounce box yellow cake mix
- Carefully drizzle the melted butter evenly over the dry cake mix, ensuring as much of the dry surface is covered as possible. This step is crucial for creating a golden, crispy topping.1 cup unsalted butter, melted
- Preheat your oven to 350°F (175°C). Bake for 45-55 minutes, or until the cake topping is golden brown and the filling is bubbly around the edges.
- Once the cake is baked, gently dollop spoonfuls of the cream cheese mixture over the warm cake. Using a knife or skewer, swirl the cream cheese into the fruity topping and cake, creating beautiful marbled patterns.8 ounce cream cheese, softened, 1/2 cup granulated sugar, 1/4 cup milk (any kind), 1 teaspoon vanilla extract
- Let the Strawberry Cheesecake Dump Cake cool for at least 15-20 minutes before serving. This allows the flavors to meld and the structure to set. Serve warm or at room temperature with your favorite toppings.
Notes
Leftover Strawberry Cheesecake Dump Cake can be stored at room temperature for up to 2 hours, or refrigerated for up to 3-4 days. For ideal storage, cover the baking dish tightly with plastic wrap or transfer the cake to an airtight container. If you plan to keep it longer, freezing is an excellent option. Once cooled completely, you can freeze individual portions or the entire cake. Wrap portions tightly in plastic wrap, then in aluminum foil, or place them in freezer-safe containers for up to 2-3 months. To reheat, gently warm individual portions in the microwave for 30-60 seconds, or until heated through. For a larger amount, you can warm it in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warm. If reheating from frozen, allow it to thaw overnight in the refrigerator before warming.
