1 (21 oz) can strawberry pie filling 1 (8 oz) block cream cheese, softened and cubed 1 (15.25 oz) box yellow or white cake mix ½ cup (115g) unsalted butter, melted ½ cup (60g) crushed graham crackers (optional, for topping) 1 teaspoon vanilla extract (optional, for added flavor) Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter. Layer the Ingredients:
Spread the strawberry pie filling evenly across the bottom of the prepared baking dish. Scatter the cubed cream cheese evenly over the pie filling. (Optional: stir in the vanilla extract with the pie filling for extra flavor.) Sprinkle the dry cake mix evenly over the cream cheese and pie filling to fully cover. Drizzle the melted butter evenly over the top of the dry cake mix. (Optional: sprinkle crushed graham crackers on top for added crunch.) Bake:
Bake the dish in the preheated oven for 40–45 minutes, or until the top is golden brown and bubbling. Remove from the oven and let the dump cake cool for 10–15 minutes to set before serving. Serve:
Scoop the dump cake into bowls and serve warm. For extra indulgence, top with a scoop of vanilla ice cream or a dollop of whipped cream. Servings: 8–10 Prep Time: 10 minutes | Cook Time: 40–45 minutes
