Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a large bowl, beat the softened cream cheese, sugar, sour cream, and vanilla extract until smooth and creamy.
Step 3: Spread the strawberry pie filling evenly across the bottom of the prepared baking dish.
Step 4: Dollop spoonfuls of the cream cheese mixture over the strawberry filling and gently swirl them together using a knife or spatula.
Step 5: Evenly sprinkle the dry cake mix over the swirled strawberry-cheesecake layer. Do not mix.
Step 6: Drizzle the melted butter over the entire surface of the cake mix layer, covering as much as possible.
Step 7: Bake for 45-50 minutes or until the top is golden brown and bubbly.
Step 8: Let the cake cool slightly before serving. Garnish with sliced fresh strawberries and a generous dollop of whipped cream.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions for about 30 seconds or until warm. This dump cake also tastes great chilled or at room temperature!
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