This strawberry dump cake is an easy summer dessert to make with both fresh strawberries and canned strawberry pie filling. The cream cheese gives it a bit of a tang and the buttery, crumbly cake topping is delicious.
Ingredients
- cooking spray
- 1 pound fresh strawberries , diced
- 2 teaspoons sugar
- 1 , 8 ounce
- 1 , 15.25 ounce
- 1 cup butter , melted
- 1 , 21 ounce
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.
-
2
Sprinkle strawberries with sugar; set aside until strawberries release their juices, about 10 minutes.
-
3
Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.
-
4
Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.
-
5
Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.
-
6
Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.
Nutrition Facts
Per serving
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