Ingredients
Scale
- 1 (21 ounce) can strawberry pie filling
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (15.25 ounce) box yellow cake mix
- 1/2 cup cold butter, cut into cubes
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds (optional)
- 1/4 cup powdered sugar (optional, for dusting)
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: Spread the strawberry pie filling evenly into the prepared baking dish. In a separate bowl, beat together the softened cream cheese, sweetened condensed milk, and vanilla extract until smooth. Pour this mixture evenly over the strawberry pie filling.
- Step 3: Sprinkle the dry yellow cake mix evenly over the cream cheese layer.
- Step 4: Distribute the cold, cubed butter evenly over the cake mix.
- Step 5: Sprinkle sliced almonds, if using, over the top.
- Step 6: Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is bubbly. Let cool slightly before serving. Dust with powdered sugar, if desired.
Notes
- For best flavor, cover and refrigerate leftover dump cake, enjoying it chilled within 3 days.
- A quick zap in the microwave (30-second intervals) brings back that warm, gooey goodness if you prefer it heated.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-indulgent treat.
- Don't overmix the cream cheese layer; a slightly lumpy batter adds a delightful rustic texture to the finished cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American