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Strawberry Cream Cheese Dump Cake
Melissa Hart

Strawberry Cream Cheese Dump Cake

Small cream-cheese cubes melt into pockets between strawberry filling and a white-cake crust. Freeze the cubes briefly so they stay distributed instead of smearing into one layer. Butter must still reach the dry mix around them; cream cheese adds richness but does not replace the fat that browns the topping.
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Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 2 cans 21 oz each strawberry pie filling
  • 1 package 8 oz cream cheese, cut in small chilled cubes
  • 1 box 15.25 oz white cake mix
  • 12 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F and spread the strawberry filling evenly in a 9-by-13-inch baking dish.
  2. Distribute the chilled cream-cheese cubes over the fruit.
  3. Sprinkle the dry cake mix evenly and drizzle melted butter across the surface without mixing the layers.
  4. Bake for 45 to 50 minutes until the crust is browned and the fruit bubbles at the center.
  5. Rest 30 minutes before serving so the cream-cheese pockets settle.