Strawberry Dump Cake
An easy recipe made with both fresh strawberries and canned strawberry pie filling. The cream cheese gives it a bit of a tang and the crumble reminds me of a sugar cookie.
- Serves: 1 person
- cooking spray
- 1pound fresh strawberries, diced
- 2teaspoons sugar
- 1(8 ounce) package cream cheese, softened
- 1(15.25 ounce) package white cake mix
- 1cup butter, melted
- 1(21 ounce) can strawberry pie filling
Step 1Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.
Step 2Sprinkle strawberries with sugar and let rest until strawberries release their juices, about 10 minutes.
Step 3Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.
Step 4Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.
Step 5Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.
Step 6Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.