STRAWBERRY DUMP CAKE
An easy recipe made with both fresh strawberries and canned strawberry pie filling. The cream cheese gives it a bit of a tang and the crumble reminds me of a sugar cookie.
Provided by Yoly
Categories Strawberry Cake
Time 50m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.
- Sprinkle strawberries with sugar and let rest until strawberries release their juices, about 10 minutes.
- Meanwhile, in a large bowl, whip cream cheese until light and fluffy. Add strawberries to whipped cream cheese and mix until well combined.
- Combine cake mix and melted butter in a separate bowl and mix until mixture comes together as a crumble.
- Pour pie filling into the greased baking dish. Pour strawberry-cream cheese mixture on top. Evenly distribute crumble over pie filling.
- Bake in the preheated oven for 30 minutes. Remove from oven and cool on a wire rack.
Nutrition Facts : Calories 314 calories, Carbohydrate 33.3 g, Cholesterol 47.9 mg, Fat 19.3 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 11.2 g, Sodium 308.6 mg
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