Let’s assemble and bake this incredibly simple dessert:

1. Preheat Oven and Prepare Dish:

• Preheat your oven to 350°F (175°C).
• Spray your 9×13 inch baking dish generously with non-stick cooking spray.

2. Prepare Crumbly Cake Topping:

• In a medium-sized bowl, pour in the dry vanilla or French vanilla cake mix.
• Add the melted stick of butter to the cake mix.
• Using a fork, mix the melted butter and dry cake mix together until it’s well combined and has a consistently crumbly texture. Set this mixture aside.

3. Layer Strawberry Pie Filling:

• Pour both cans of strawberry pie filling into the bottom of the prepared 9×13 baking dish.
• Spread the pie filling out evenly with a spatula or the back of a spoon to cover the entire bottom of the dish.

4. Layer Cream Cheese:

• Open your package of cream cheese. Slice the block of cream cheese into thin pieces (about 1/8 to 1/4 inch thick).
• Arrange the thin slices of cream cheese evenly on top of the strawberry pie filling layer. Try to cover as much of the surface as possible for even distribution of cheesecake flavor.

5. Add Crumbly Cake Topping:

• Take the prepared crumbly cake mix and butter mixture.
• Sprinkle it evenly over the cream cheese and strawberry pie filling layers, ensuring the entire surface is covered.

6. Bake:

• Place the baking dish in the preheated oven.
• Bake for 30 minutes, or until the strawberry filling is bubbling around the edges and the cake topping is lightly golden brown and appears mostly set.

7. Cool Slightly and Serve:

• Carefully remove the dump cake from the oven.
• Let it cool in the pan on a wire rack for at least 10-15 minutes before serving. It will be very hot and the filling needs to set slightly.
• Serve warm, spooned into bowls.

So easy, it practically makes itself!