Ingredients
- Strawberry Pie Filling (2 cans, 21 ounces each)
- Cream Cheese (1 package, 8 ounces), softened
- Yellow or Golden Cake Mix (1 box, 15.25 ounces)
- Unsalted Butter (1 1/2 sticks), cold and thinly sliced
- Granulated Sugar (1/4 cup)
- Vanilla Bean Paste (1 teaspoon)
- Milk (2 tablespoons)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a standard 9×13 inch baking dish.
- Step 2: In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla powder, and milk until the mixture is smooth and resembles a soft, thick batter. Set aside.
- Step 3: Pour both cans of strawberry pie filling into the prepared baking dish and spread the filling evenly across the bottom. Drop spoonfuls or dollops of the cream cheese mixture over the strawberry layer.
- Step 4: Evenly sprinkle the entire box of dry cake mix over the strawberry and cream cheese base. Do not stir or mix the dry cake mix into the filling.
- Step 5: Arrange the thin slices of cold butter completely over the surface of the dry cake mix to ensure full saturation during baking. Bake for 45-55 minutes, or until the topping is golden brown and the filling is visibly bubbly.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days, as this cake tastes excellent chilled and serves well as a cold dessert bar.
- If you prefer the topping crispy, reheat individual servings in a toaster oven or standard oven at 300°F (150°C) for 8-10 minutes instead of using a microwave, which can make it soggy.
- Serve this indulgent dessert warm with a generous scoop of good quality vanilla bean ice cream or a dollop of fresh sweetened whipped cream to maximize the "cheesecake" experience.
- A successful dump cake hinges on the butter distribution; ensure every visible patch of dry cake mix is covered by the cold, thinly sliced butter so the crust fully hydrates and bakes into a crunchy, golden topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American