Strawberry Cheesecake Dump Cake
👩‍🍳 Step-by-Step Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a standard 9×13-inch baking dish with non-stick cooking spray.
- The Graham Cracker Base: Evenly sprinkle 1 cup of the graham cracker crumbs across the bottom of your baking pan to lay down that classic cheesecake foundation.
- The Fruit & Cheese Layer: Pour both cans of strawberry pie filling straight over the graham cracker crumbs, smoothing them out with a spatula. Next, take your softened cream cheese and cut or spoon it into small dollops. Drop these cream cheese pieces evenly all over the strawberry filling.
- The “Dump” Cover: In a bowl, toss the remaining ½ cup of graham cracker crumbs with your dry cake mix. Sprinkle this dry mixture evenly over the strawberry and cream cheese layers. Do not stir! 🛑
- The Butter Blanket: Carefully and slowly pour the 1 cup of melted butter across the entire top of the dry cake mix layer. Try to cover as much of the dry flour as humanly possible to ensure a perfectly golden crust.
- Bake Until Bubbly: Pop the dish into the oven and bake for 40 to 45 minutes. You’ll know it’s done when the top crust is a beautiful golden-brown and the sweet strawberry filling is bubbling up around the edges.
- Cool and Set: Let the dump cake cool for at least 15 to 20 minutes before serving. This allows the cream cheese layer to firm up slightly into that rich cheesecake texture.
- Style to Impress: To serve it exactly like the viral slice pictured in , plate a warm square of the cake, pile on a mountain of whipped cream, arrange fresh sliced strawberries on top, and finish with a drizzle of extra strawberry sauce! 🍽️🎉
