Ingredients
42 ounces strawberry pie filling
8 ounces cream cheese, softened
¼ cup sour cream
½ cup powdered sugar
1 teaspoon vanilla extract
15.25 ounces white cake mix
1 cup salted butter, cold
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the strawberry pie filling evenly in the bottom of a 9×13-inch baking dish.
- In a medium bowl, blend the softened cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and combined.
- Drop spoonfuls of the cream cheese mixture evenly over the strawberry filling.
- Sprinkle the dry cake mix over the cream cheese and strawberry layers.
- Slice the cold butter into thin pats and evenly place them over the cake mix.
- Bake for 40 minutes or until the top is golden brown and the strawberry filling is bubbling around the edges.
- Allow the dump cake to cool for about 15 minutes before serving.
Notes
- For a different flavor, substitute the strawberry pie filling with blueberry, peach, or cherry.
- Use a yellow or butter cake mix for a unique twist.
- To add more texture, sprinkle shredded coconut or chopped nuts on top before baking.
- For a tangy twist, add a little lemon zest or lemon pudding mix to the cream cheese layer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or a preheated oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 36g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
