Ingredients
2 cans (21 oz each) strawberry pie filling
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 box yellow or butter golden cake mix
1 cup (2 sticks) unsalted butter, cold and sliced into pats
Non-stick cooking spray or butter, for greasing
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
2. Spread both cans of strawberry pie filling evenly in the bottom of the prepared baking dish.
3. In a separate bowl, beat softened cream cheese with sugar until smooth. Add the egg and vanilla extract, and mix until fully combined. Drop spoonfuls of the mixture over the strawberry layer.
4. Sprinkle the dry cake mix evenly over the strawberry and cheesecake layers. Do not stir.
5. Arrange the cold butter pats evenly over the top of the dry cake mix. Bake for 45 to 55 minutes, or until the top is golden brown and the filling is bubbling.
6. Let the cake cool for 15–20 minutes before serving. Enjoy warm with whipped cream or vanilla ice cream, if desired.
Notes
Use very cold butter and slice it evenly to ensure the top browns and crisps properly.
Do not stir the layers; the separation of ingredients is what gives dump cakes their distinct texture.
To prevent over-browning, loosely cover edges with foil during the last 10–15 minutes of baking if needed.
Store leftovers in the fridge for up to 4 days. Reheat individual servings in the microwave.
Experiment with different fruit fillings or cake mix flavors for fun variations.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg