STRAWBERRY CHEESECAKE DUMP CAKE
INGREDIENTS:
15.25 oz. Betty Crocker French Vanilla Cake Mix {1 box}
42 oz. Strawberry Pie Filling {use 2 cans, 21 oz. each, OR use homemade Strawberry Pie filling}
8 oz. Philadelphia Whipped Cream Cheese
8 tbsp. or 1/2 cup Butter melted {1 stick}
DIRECTIONS:
-Preheat oven to 350 degrees.
-Spray inside of glass or ceramic 9×13 Casserole Dish with non-stick cooking spray
-Empty cans of Strawberry Pie Filling into bottom of baking dish, and spread out evenly.
-Scoop dollops of Cream Cheese on top and spread out over Strawberry Pie Filling.
-In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}.
-Pour cake/butter crumble mixture over strawberry/cream cheese layer in baking dish, and spread out evenly.
-Bake for 30 minutes, or until sides are hot and bubbly.
-Top with Whip Cream or a scoop of Vanilla Ice Cream. ENJOY!!
-Leftovers can be stored in the refrigerator.
Enjoy !
-Spray inside of glass or ceramic 9×13 Casserole Dish with non-stick cooking spray
-Empty cans of Strawberry Pie Filling into bottom of baking dish, and spread out evenly.
-Scoop dollops of Cream Cheese on top and spread out over Strawberry Pie Filling.
-In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. {break up any large chunks into small crumbles with spoon}.
-Pour cake/butter crumble mixture over strawberry/cream cheese layer in baking dish, and spread out evenly.
-Bake for 30 minutes, or until sides are hot and bubbly.
-Top with Whip Cream or a scoop of Vanilla Ice Cream. ENJOY!!
-Leftovers can be stored in the refrigerator.
Enjoy !