Description
This no-fuss, golden-brown Sugar Cookie Strawberry Dump Cake is the epitome of sweet, summertime simplicity. A warm sugar cookie base layered with juicy strawberries and a creamy topping makes for an irresistible crowd-pleaser.
Ingredients
1 package refrigerated sugar cookie dough (pre-made)
1 can (21 oz) strawberry pie filling, preserved with natural pectin
8 oz cream cheese, full-fat
1/4 cup powdered sugar
2 graham cracker sheets, processed into fine crumbs
1 tablespoon milk (optional)
Instructions
Preheat oven to 350°F (175°C)
Grease a 9×13-inch baking dish with nonstick cooking spray
Spread the refrigerated sugar cookie dough evenly over the bottom of the dish
Pour the entire can of cold strawberry pie filling over the cookie dough
In a small bowl, blend the cream cheese, powdered sugar, and 1 Tbsp of milk (if using) until smooth
Dollop the cream cheese mixture evenly over the filling
Sprinkle the graham cracker crumbs over the cream cheese layer
Bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean
Cool to room temperature before slicing and serving
Notes
Ensure the baking dish is thoroughly greased to prevent the cookie dough from sticking.
Use cold strawberry filling from the refrigerator for optimal texture.
If the mixture seems too wet, add more graham cracker crumbs for a crisp topping.
Cool the cake completely before slicing for clean, neat portions.
- Prep Time: 15
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg