Strawberry Cheesecake Dump Cake

Ingredients:

2 cans (20 oz each) strawberry pie filling
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 box (15.25 oz) yellow or white cake mix
1/2 cup unsalted butter, melted
1/2 cup graham cracker crumbs (optional, for topping)

Directions:

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Spread the strawberry pie filling evenly over the bottom of the dish.
In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the pie filling, spreading gently to create pockets of cheesecake.
Evenly sprinkle the dry cake mix over the top of the filling layers.
Drizzle the melted butter evenly over the cake mix, ensuring as much coverage as possible.
For added crunch, sprinkle graham cracker crumbs over the top.
Bake for 40-45 minutes, or until the top is golden brown and bubbly.
Let the cake cool slightly before serving. Serve warm or chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 320 kcal per serving | Servings: 12 servings
Tips:
Swap strawberry pie filling for cherry or mixed berry for a flavor twist.
Use a pastry cutter to gently blend the butter into the cake mix for a crumbly topping.