Description
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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 35g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
