Strawberry Dump Cake
This strawberry dump cake is an easy summer dessert to make with both fresh strawberries and canned strawberry pie filling. The cream cheese gives it a bit of a tang and the buttery, crumbly cake topping is delicious.
cooking spray
fresh strawberries, diced
1
pound
sugar
2
teaspoons
cream cheese, softened
1
(8 ounce) package
white cake mix 
1
(15.25 ounce) package
butter, melted
1
cup
strawberry pie filling
1
(21 ounce) can
 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch dish with nonstick cooking spray. Set aside.
  Sprinkle strawberries with sugar; set aside 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.
