Cinnamon Cream Cheese Crumble Dump Cake

Prep the Oven Preheat your oven to 350°F and grease a 9×13 baking dish.
Make the Cream Cheese Layer In a bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy. Spread this mixture evenly over the bottom of your baking dish.
The “Dump” Sprinkle the dry yellow cake mix directly over the cream cheese layer. Use a fork to spread it evenly, but don’t pack it down.
Add the Cinnamon Crunch In a small bowl, mix the brown sugar and cinnamon. Sprinkle this all over the top of the dry cake mix.
The Butter Layer (The Most Important Part) Place the slices of butter over the top of the cake. Try to cover as much of the dry mix as possible. As it bakes, the butter melts into the flour and sugar to create the “crumble.”
Bake Bake for 35 to 40 minutes. The edges should be bubbling and the top should be golden brown and slightly crunchy.
The Set Let it cool for at least 20 minutes before serving. This allows the cream cheese layer to firm up so you get those distinct layers.

Cover the Dry Spots: If you see large patches of dry cake mix after 30 minutes, you can carefully spray them with a little bit of butter spray or add a tiny extra pat of butter. You want all that powder to get saturated.
Warm or Cold: This is amazing warm with a scoop of vanilla ice cream, but it’s also surprisingly good cold from the fridge—it becomes more like a dense cheesecake bar.
Add Nuts: If you like extra crunch, sprinkle 1/2 cup of chopped pecans on top along with the cinnamon sugar.