- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Layer the Ingredients
- Spread the strawberry pie filling evenly in the dish.
- In a bowl, mix cream cheese, sugar, and vanilla extract until smooth.
- Drop spoonfuls of the cream cheese mixture over the strawberries and gently swirl.
- Sprinkle the dry cake mix evenly over the top (do not mix!).
- Drizzle the melted butter evenly over the cake mix.
3. Bake to Perfection
- Bake for 40-45 minutes until the top is golden and bubbly.
- Let cool for 10 minutes before serving.
4. Serve & Enjoy!
- Top with whipped cream, powdered sugar, or fresh strawberries for extra sweetness!
Serving & Storage Tips
- Serving: Best served warm or at room temperature with a scoop of vanilla ice cream.
- Storage: Store in the fridge for up to 4 days.
- Reheating: Warm in the microwave for 20-30 seconds.
- Freezing: Freeze for up to 2 months in an airtight container.
Variations & Customizations
- Chocolate Lovers: Use chocolate cake mix instead.
- Lemon Twist: Add lemon zest to the cream cheese mixture.
- Crunchy Topping: Sprinkle chopped pecans or almonds on top before baking.
- Different Fruit: Swap strawberries for blueberry, cherry, or raspberry pie filling.
FAQs
1. Can I use fresh strawberries instead of pie filling?
Yes! Toss 4 cups of sliced strawberries with ½ cup sugar and let sit for 10 minutes before using.
2. Why is my dump cake dry?
Make sure to spread butter evenly and don’t mix the layers.
3. Can I make this ahead of time?
Yes! Refrigerate and reheat before serving for the best texture.
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