Strawberry Dump Cake
A simple and delicious dessert featuring sweet strawberry filling layered with creamy cream cheese and topped with vanilla cake mix and butter for a golden crust.
Equipment
- 1 9x13-inch baking dish
- 1 medium mixing bowl
- 1 oven preheated to 350°F
Ingredients
- 31.5 ounces strawberry pie filling two 15.75-ounce cans
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package vanilla or white cake mix
- 1/2 cup salted butter cold
- fresh strawberries whole or halved for garnish (optional)
Instructions
- Preheat the oven to 350°F.
- Spread the strawberry pie filling evenly in the bottom of a 9x13-inch baking dish.
- In a medium bowl, beat together the cream cheese, sour cream, powdered sugar, and vanilla extract until light and fluffy.
- Dollop the cream cheese mixture evenly over the strawberry filling and spread gently to create an even layer.
- Sprinkle the vanilla cake mix evenly over the cream cheese and strawberry layers.
- Slice the cold butter into very thin pats and distribute them over the top of the cake mix to cover as much surface as possible.
- Bake for 40 to 45 minutes, until the topping is golden brown and the filling is bubbling.
- Serve warm or cooled, garnished with fresh strawberries if desired.
Notes
- Use fresh strawberries as garnish for added freshness and texture.
- For a healthier option, try sugar-free cake mix or pie filling.
- Store leftovers covered in the refrigerator for up to 3 days.