Strawberry Cheesecake Dump Cake

Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
The Fruit Layer: Spread the entire can of strawberry pie filling evenly across the bottom of the dish.
The Cheesecake Element: Scatter the cubed cream cheese evenly over the top of the strawberry filling.
The Cake Layer: Sprinkle the dry white cake mix evenly over the cream cheese and strawberries. Do not stir the layers.
The Butter Finish: Pour the melted butter as evenly as possible over the top of the dry cake mix. Try to cover as much of the powder as you can to ensure a golden, crispy crust.
Bake: Place in the oven and bake for 40 to 45 minutes, or until the edges are bubbling and the top is a beautiful golden brown.
Serve: Let it cool for at least 15 minutes before serving (this helps the filling set). It’s best served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Don’t Mix: It’s tempting, but leaving the layers separate is what gives it the “dump cake” texture.
Even Butter: If you see large dry spots of cake mix halfway through baking, you can gently dab them with a little extra melted butter or a quick spray of cooking oil to ensure they cook through.
Add Crunch: Feel free to sprinkle a handful of sliced almonds or pecans on top before baking for extra texture.