Ingredients:

  • 2 cans (21 oz each) Premium Strawberry Pie Filling
  • 1 cup Fresh Strawberries, hulled and quartered
  • 1 tsp Lemon juice
  • 1 tsp Vanilla extract
  • 1 box (15.25 oz) Yellow Cake Mix
  • 1/2 cup Sliced Almonds
  • 1/2 tsp Ground Cinnamon
  • 3/4 cup Unsalted Butter, chilled and sliced into 24 thin pats
  • 4 oz Cream Cheese, cubed

Instructions:

  1. Preheat your oven to 350°F (175°C). In an ungreased 9x13-inch baking dish, combine the strawberry pie filling, fresh quartered strawberries, lemon juice, and vanilla extract. Spread into an even layer to create the fruit base.
  2. In a small bowl, whisk together the dry cake mix, ground cinnamon, and sliced almonds. Evenly sprinkle this dry mixture over the fruit base. Use a fork to gently level the powder, ensuring you do not stir the layers, as this is crucial for the dump cake texture.
  3. Place the 24 thin pats of cold butter in a grid pattern across the entire surface of the cake mix. Distribute the cubed cream cheese evenly between the butter pats. Bake for 45 minutes until the top is mahogany-colored and the fruit is bubbling.