Strawberry Cheesecake Cake (Print Version)
# Ingredients:
→ Base Layer
01 -
1 (21 oz) can of strawberry pie filling
→ Cheesecake Layer
02 -
8 oz (1 package) of softened cream cheese
03 -
½ cup of white sugar
04 -
1 tsp of vanilla flavoring
→ Cake Topping
05 -
15.25 oz box of yellow or white cake mix
06 -
½ cup of melted unsalted butter (equivalent to 1 stick)
07 -
½ cup of regular milk
08 -
½ teaspoon of cinnamon (if you'd like)
09 -
½ cup of chopped nuts like walnuts or pecans (optional)
→ Optional Garnishes
10 -
Whipped cream
11 -
A scoop of vanilla ice cream
12 -
Fresh-cut strawberries
# Instructions:
01 -
Turn your oven on and set it to 350°F (175°C). Grease up a 9x13-inch pan lightly with butter or spray on some cooking spray.
02 -
Spoon out the strawberry pie filling and spread an even layer across the bottom of your greased pan.
03 -
Grab a medium-sized bowl and blend the soft cream cheese, granulated sugar, and vanilla extract until it’s all smooth. You can use a hand mixer or mix with a spoon if the cream cheese is really soft.
04 -
Dollop the cheesecake filling in spoonfuls over the strawberry layer. Try to spread it out, but no worries if it’s not perfect—it’ll even out in the oven.
05 -
Sprinkle the dry cake mix straight from the box all over the cheesecake layer so it covers everything.
06 -
Evenly drizzle the melted butter and milk right over the cake mix layer. This helps get almost all of the dry mix wet.
07 -
If you’re using cinnamon and/or nuts, go ahead and sprinkle those on top now.
08 -
Pop your baking dish into the oven and bake for about 40-45 minutes. You’re looking for a golden top and bubbling edges. The center should look set.
09 -
Take it out of the oven and let it rest for roughly 15 minutes so things firm up a bit.
10 -
Scoop out servings into bowls. Enjoy it warm or at room temp. Feel free to add whipped cream, ice cream, or strawberries on top if you like!
# Notes:
01 -
This dessert’s known as a 'dump cake' since everything’s layered and there’s no need for mixing!
02 -
A nice twist is to add some lemon zest (about 1 tsp) to the cream cheese mix for extra flavor.
03 -
It tastes amazing warm, cooled to room temp, or straight from the fridge.
04 -
Store leftovers covered in your fridge, and they’ll stay good for up to 5 days.