An easy, rich dessert with sweet strawberries, creamy cheesecake pockets, buttery cake topping, and minimal prep.
Ingredients
- 2 cans (21 oz each) strawberry pie filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 box yellow or white cake mix
- ¾ cup unsalted butter, melted
- Optional: fresh strawberries for topping
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Spread strawberry pie filling evenly in the bottom of the dish.
- In a bowl, beat together:
- cream cheese
- sugar
- vanilla
- Drop spoonfuls of cream cheese mixture over strawberry filling.
- Sprinkle dry cake mix evenly over the top.
- Drizzle melted butter evenly across the cake mix.
- Bake for 40–50 minutes until golden and bubbly.
- Cool slightly before serving.
Optional Toppings
- Whipped cream
- Vanilla ice cream
- Fresh strawberries
- Crushed graham crackers
Tips
- Don’t stir the layers — the “dump cake” texture forms while baking.
- Cover loosely with foil if top browns too quickly.
- Best served warm with ice cream.
