Here’s a full, detailed Strawberry Cheesecake Dump Cake recipe that’s widely shared under Donna Wood’s style (simple, pantry-friendly, and no mixing). This version stays true to the classic dump-cake method.
🍓 Strawberry Cheesecake Dump Cake
🧾 Ingredients
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2 cans (21 oz each) strawberry pie filling
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1 box (15.25 oz) yellow or white cake mix
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1 package (8 oz) cream cheese, softened and cut into small cubes
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½ cup (1 stick) unsalted butter, melted
(or slice cold butter very thin if you prefer) -
½ cup granulated sugar (optional, for sweeter cheesecake bites)
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1 teaspoon vanilla extract (optional but recommended)
🥣 Equipment
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9×13-inch baking dish
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Non-stick spray or butter for greasing
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Spoon or spatula
🔥 Directions (Step-by-Step)
1. Preheat the oven
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Preheat your oven to 350°F (175°C).
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Lightly grease a 9×13 baking dish.
2. Add the strawberry filling
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Spread both cans of strawberry pie filling evenly across the bottom of the baking dish.
3. Add the cream cheese
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In a small bowl, mix the softened cream cheese with:
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½ cup sugar (optional)
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1 teaspoon vanilla extract (optional)
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Drop spoonfuls of the cream cheese mixture evenly over the strawberry filling.
(It doesn’t need to be perfect—uneven pockets are part of the charm.)
4. Add the cake mix
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Sprinkle the dry cake mix evenly over the entire dish.
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Do NOT mix—this is key to a dump cake.
5. Add the butter
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Slowly drizzle the melted butter evenly over the cake mix, making sure to cover as much surface as possible.
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If using cold butter instead, slice it very thin and place slices all over the top.
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6. Bake
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Bake uncovered for 45–55 minutes, or until:
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The top is golden brown
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The edges are bubbly
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No dry cake mix remains visible
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7. Cool and serve
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Let the cake cool for 10–15 minutes before serving.
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Serve warm or at room temperature.
🍨 Serving Ideas (Optional)
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Top with vanilla ice cream
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Add whipped cream
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Sprinkle with powdered sugar
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Serve with fresh strawberries