Easter Strawberry Cheesecake Dump Cake
A delightful and easy-to-make dessert combining strawberries and cheesecake, perfect for springtime gatherings and Easter celebrations.
Ingredients
Cake Components
- 1 box box of cake mix (white or yellow) Choose your favorite brand.
- 1 can can of strawberry pie filling Can be replaced with other fruit filling.
- 8 oz cream cheese (softened) Ensure it is at room temperature for easier mixing.
- 1 cup powdered sugar
- 1 cup whipped topping Can substitute with homemade whipped cream.
- 1/2 cup melted butter
- 1/4 cup milk Any type of milk can be used.
- 1 teaspoon vanilla extract Almond extract can be used as a variation.
- to taste pieces Fresh strawberries for garnish Adds a burst of flavor and color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the softened cream cheese with powdered sugar until smooth.
- Fold in the whipped topping until well mixed.
- In a greased 9×13 inch baking dish, spread the strawberry pie filling evenly on the bottom.
- Pour the cake mix evenly over the top of the pie filling; do not mix.
- Drizzle the melted butter over the cake mix.
- Mix the milk and vanilla extract together and drizzle this mixture over the top of the cake mix.
- Bake for 30–35 minutes, or until the cake is set and golden brown.
- Allow the cake to cool slightly before serving, and garnish with fresh strawberries.
Notes
Serve warm, at room temperature, or chilled. It pairs well with whipped cream or vanilla ice cream. Store in the refrigerator for up to five days or can be frozen for up to three months.