A buttery, golden topping with creamy cheesecake and juicy strawberries underneath—this crowd-pleasing dump cake is as easy as it is delicious.

1 can (21 oz) strawberry pie filling

1 box (15.25 oz) yellow cake mix

1 package (8 oz) cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 cup unsalted butter, melted

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Preheat Oven: Preheat to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Layer Pie Filling: Spread strawberry pie filling evenly on the bottom of the dish.

Make Cheesecake Layer: In a bowl, beat softened cream cheese, sugar, and vanilla until smooth. Drop spoonfuls over the pie filling and gently spread.

Add Cake Mix: Sprinkle the dry cake mix evenly over the cream cheese and fruit layers.

Add Butter: Drizzle melted butter evenly over the cake mix, covering as much as possible.

Bake: Bake for 40–45 minutes, until the top is golden and the filling is bubbling.

Serve: Let cool slightly and serve warm or at room temperature. Optional: top with whipped cream or ice cream.

Try different pie fillings like cherry or blueberry.

Add chopped pecans or almonds on top for crunch.

Mix lemon zest into the cream cheese for brightness.

Store leftovers in the fridge for up to 4 days.

Freezes well in individual portions.