Description
A creamy dump cake with sweet strawberry pie filling, soft cheesecake pockets, and a buttery vanilla cake topping—perfect for effortless indulgence.
Ingredients
- 2 cans strawberry pie filling (21 ounces each)
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box vanilla or white cake mix (15.25 ounces)
- 3/4 cup unsalted butter, melted
Instructions
1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Spread the strawberry pie filling evenly across the bottom of the baking dish.
3. Beat the softened cream cheese until smooth, then mix in the sugar and vanilla extract until creamy.
4. Drop spoonfuls of the cream cheese mixture evenly over the strawberry layer. Do not spread.
5. Sprinkle the dry cake mix evenly over the entire dish without stirring.
6. Drizzle the melted butter evenly over the cake mix, covering as much surface as possible.
7. Bake for 45 to 50 minutes until the top is golden and the filling bubbles around the edges.
8. Let the cake cool for at least 15 minutes before serving.
Notes
Store leftovers covered in the refrigerator for up to 4 days. Serve warm or at room temperature with vanilla ice cream or whipped cream for an extra treat.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 28g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg