Strawberry Cheesecake Dump Cake

Step 1

Heat the oven to 350°F. Lightly coat a 9x13-inch baking dish with cooking spray.

Step 2

Stir 1 (15.25-ounce) box yellow cake mix and 12 tablespoons melted unsalted butter together in a large bowl until combined. Transfer to the baking dish and press with your hands or the bottom of a flat measuring cup to form a flat, even layer.

Step 3

Beat 3 (8-ounce) packages room temperature cream cheese, 1 cup granulated sugar, 1 tablespoon vanilla extract, the finely grated zest of 2 medium lemons, and 1/4 teaspoon kosher salt together in a stand mixer with the paddle attachment on medium speed until creamy, about 2 minutes. Transfer onto the crust and spread into an even layer.

Step 4

Spread 1 (21-ounce can) strawberry pie filling in an even layer over the cream cheese mixture.

Step 5

Bake until the edges are golden brown and bubbly and the center is still slightly jiggly, about 45 minutes. Let cool for 30 minutes. Cover and refrigerate for at least 4 hours or up to overnight.

Step 6

When ready to serve, let sit at room temperature for about 15 minutes before slicing. Garnish with fresh strawberries if desired.