This is one of those desserts I turn to when I want something rich, comforting, and impressive without spending hours in the kitchen. I love how it delivers all the flavors of a strawberry cheesecake with almost no effort at all. Everything comes together right in the baking dish, and the result feels nostalgic, buttery, and warmly homemade every single time.
Why You’ll Love This Recipe
I love this recipe because it is completely no-fuss yet tastes like I worked much harder than I did. I only need pantry staples, there are no complicated techniques, and I do not even have to mix the layers together. I also like how forgiving it is, which makes it perfect when I am baking for a crowd or putting together a last-minute dessert. The combination of jammy strawberries, creamy cheesecake pockets, and a buttery cake topping never disappoints.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cans (21 ounces each) strawberry pie filling
8 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 box (15.25 ounces) vanilla or white cake mix
¾ cup unsalted butter, melted
I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish with butter or nonstick spray.
I spread both cans of strawberry pie filling evenly across the bottom of the dish, making sure the layer reaches all the edges so every bite has fruit.
In a bowl, I beat the softened cream cheese until smooth, then mix in the granulated sugar and vanilla extract until creamy. I drop spoonfuls of this mixture over the strawberry layer, leaving it uneven so it forms cheesecake pockets while baking.
I sprinkle the dry cake mix evenly over the entire surface without stirring anything together. After that, I drizzle the melted butter over the cake mix, trying to cover as much of the surface as possible.
I bake the dump cake for 45–50 minutes, until the top is golden and the strawberry filling is bubbling around the edges. If I notice any dry spots on top during baking, I drizzle a little extra melted butter over them.
Once it is done, I let it cool for about 15 minutes before serving so the layers can set slightly.
Servings And Timing
I usually get about 10–12 servings from this recipe.
Preparation time is around 10 minutes.
Baking time is about 45–50 minutes.
Total time comes to roughly 1 hour from start to finish.
Variations
When I want a citrus twist, I use lemon cake mix and add a little lemon zest to the cream cheese layer.
For a mixed berry version, I replace one can of strawberry pie filling with blueberry or raspberry filling.
If I am craving chocolate, I use white cake mix and sprinkle chocolate chips over the top before baking.
For a lighter option, I use reduced-sugar pie filling and cut the sugar in the cream cheese layer in half.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. When I want to reheat a serving, I warm it in the microwave for about 20–30 seconds.
If I want to freeze it, I let it cool completely, wrap it well, and freeze for up to 2 months. I thaw it overnight in the refrigerator before reheating.
FAQs
Can I make this dump cake ahead of time?
I often bake it a day in advance and store it in the refrigerator. I like reheating it slightly before serving for the best texture.
Do I need to mix the layers together?
I never mix the layers. Leaving them separate is what creates the distinct strawberry, cheesecake, and cake textures.
What if my cake mix looks dry on top?
If I see dry spots during baking, I drizzle a little more melted butter over those areas so the topping bakes evenly.
Can I use homemade strawberry filling?
I can use homemade filling as long as it is thick and similar in consistency to canned pie filling.
Is this best served warm or cold?
I enjoy it both ways, but I prefer serving it slightly warm with a cold topping like ice cream or whipped cream.
Conclusion
This Donna Wood Strawberry Cheesecake Dump Cake is one of my favorite desserts to share because it is simple, comforting, and always a crowd-pleaser. I love how it brings together the flavors of cheesecake and strawberry pie with almost no effort. It is the kind of recipe I come back to again and again whenever I need something easy, nostalgic, and irresistibly good.
This Donna Wood Strawberry Cheesecake Dump Cake combines layers of sweet strawberry pie filling, creamy cheesecake, and buttery cake topping into one easy and comforting dessert. No mixing, no fuss—just delicious results every time.
Ingredients
2 cans (21 oz each) strawberry pie filling
8 oz cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
1 box (15.25 oz) vanilla or white cake mix
¾ cup unsalted butter, melted
Optional toppings:
Powdered sugar
Fresh strawberries
Vanilla ice cream or whipped cream
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Spread strawberry pie filling evenly in the bottom of the baking dish.
In a bowl, beat softened cream cheese until smooth. Mix in granulated sugar and vanilla extract until creamy.
Drop spoonfuls of the cream cheese mixture over the strawberry layer without spreading.
Sprinkle the dry cake mix evenly over the top without mixing the layers.
Drizzle melted butter evenly over the cake mix, covering as much of the surface as possible.
Bake for 45–50 minutes, until golden on top and bubbling at the edges. If any dry spots appear, drizzle a little extra melted butter during baking.
Let cool for about 15 minutes before serving to help the layers set.
Notes
For a citrus twist, use lemon cake mix and add lemon zest to the cream cheese layer.
Try a mixed berry version by swapping one can of strawberry filling with blueberry or raspberry.
Add white chocolate chips or dark chocolate chips for extra richness.
Use reduced-sugar pie filling and less sugar in the cream cheese layer for a lighter version.
Best served warm with vanilla ice cream or whipped cream.
