Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (21 ounce) can strawberry pie filling
- 1 (18.25 ounce) box yellow cake mix
- 1/2 cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: Spread the crushed pineapple (with juice) evenly in the bottom of the prepared baking dish.
- Step 3: Spoon the strawberry pie filling over the crushed pineapple, spreading evenly.
- Step 4: In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth. Drop dollops of the cream cheese mixture evenly over the strawberry pie filling.
- Step 5: Sprinkle the dry yellow cake mix evenly over the cream cheese layer. Drizzle the melted butter evenly over the cake mix.
- Step 6: Bake for 45-50 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Notes
- Store leftover dump cake in the refrigerator, covered, for up to 3 days to keep it fresh and delicious.
- For a warm treat, gently reheat individual slices in the microwave for 20-30 seconds.
- A scoop of vanilla ice cream or a dollop of whipped cream adds a delightful coolness that complements the warm, fruity cake.
- Ensure your cream cheese is truly softened for a smooth, lump-free layer that blends beautifully with the strawberry filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American