Strawberry Dump Cake
Description
This dessert couldn't be easier to make, just dump the ingredients in a baking dish and bake to make a delicious, moist and sweet cake.
Ingredients
31.5 oz. strawberry pie filling (from two 15.75 oz. cans)
8 oz. cream cheese, at room temperature
1/4 c. sour cream
½ c. powdered sugar
1 t. vanilla extract
1 package vanilla or white cake mix, with no added pudding mix
1/2 c. cold salted butter, sliced very thinly
fresh strawberries, whole or halved, for serving, optional
Directions
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Preheat the oven to 350 degrees F.
Spread the strawberry filling in the bottom of a 9×13 inch baking dish.
In a medium bowl, beat together the cream cheese, sour cream, powdered sugar, and vanilla extract until light and fluffy.
Scoop dollops of this mixture across the surface of the strawberry filling, spreading the cream cheese a little bit so that the surface of the dump cake is as even as possible.
Sprinkle the cake mix evenly over the strawberry and cream cheese layers.
Slice very thin pats of butter; distribute over the entire top of the dry cake mix, covering as much of the cake mix as possible.
Bake about 40 - 45 minutes until the topping is browned and the strawberry filling is bubbling up from the bottom.
Serve warm or cooled with fresh strawberries.
12 servings.
*Dump cakes are so gooey and moist, so it might be hard to know if they’re done. It’s normal for there to be wet spots and some spots that are crispier.