1. Preheat your oven to 350°F (175°C). The warmth will ensure the cake mix bakes evenly.
2. Spread the strawberry filling from both cans in the bottom of a 9×13-inch baking dish. This will be the luscious base that seeps through the cake.
3. In a medium bowl, beat together the cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is light and fluffy. This creaminess will create a delightful contrast in texture.
4. Scoop dollops of the cream cheese mixture across the surface of the strawberry filling. Spread it out a little to ensure an even layer for the dump cake.
5. Next, sprinkle the cake mix evenly over the strawberry and cream cheese layers, creating a beautiful topping.
6. Slice very thin pats of butter and spread them over the entire top of the dry cake mix. Cover as much of the surface as possible to ensure even melting.
7. Now, bake for about 40 to 45 minutes. You’ll know it’s done when the topping is golden brown, and you can see the strawberry filling bubbling up from the bottom.
8. Once out of the oven, let it cool slightly before serving. You can enjoy it warm or cooled, depending on your preference.
