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Strawberry Lemon Dump Cake

Strawberry lemon dump cake with creamy filling and golden crispy topping
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This is the ultimate easy dessert, requiring minimal effort for maximum reward. A sweet-tart strawberry and lemon cream cheese filling is topped with a buttery cake mix crumble that bakes to golden perfection. It's a comforting, crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 2 (21 oz) cans strawberry pie filling
  • 1 (8 oz) block cream cheese, softened
  • 1/4 cup granulated sugar
  • Zest and juice of 1 large lemon
  • 1 tsp pure vanilla extract
  • 1 (15.25 oz) box yellow cake mix, dry
  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup sliced almonds or chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
  3. Spread the strawberry pie filling evenly in the bottom of the prepared dish.
  4. Dollop the cream cheese mixture in large spoonfuls over the strawberry layer. Do not stir or swirl.
  5. Sprinkle the entire box of dry yellow cake mix evenly over the top. Do not stir.
  6. Slowly and evenly drizzle the melted butter over the cake mix, trying to cover as much surface area as possible.
  7. If using, scatter the nuts evenly over the top.
  8. Bake for 45-50 minutes, until the topping is deep golden brown and the filling is bubbling at the edges.
  9. Let the cake cool for 15-20 minutes before serving to allow the filling to thicken.

Notes

For best results, ensure cream cheese is fully softened to room temperature. Drizzling the butter evenly is key to avoiding dry powder spots. The cake can be made ahead and refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/strawberry-lemon-dump-cake/