Here’s a full recipe for a Donna Wood Strawberry Cheesecake Dump Cake! This dessert is super easy to make and requires minimal effort but tastes delicious. It’s a fun take on a traditional dump cake with the addition of cheesecake flavor.
Ingredients:
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1 can (21 oz) strawberry pie filling
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1 box (16.25 oz) vanilla cake mix
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1 package (8 oz) cream cheese, softened
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1/2 cup (1 stick) unsalted butter, melted
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1/2 cup sugar
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1 teaspoon vanilla extract
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1/2 teaspoon cinnamon (optional)
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1 cup chopped fresh strawberries (optional, but adds a nice fresh touch)
Instructions:
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Preheat the oven:
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Preheat your oven to 350°F (175°C).
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Prepare the baking dish:
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Use a 9×13-inch baking dish or any similar size.
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Grease the dish lightly with butter or cooking spray to ensure the cake doesn’t stick.
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Layer the strawberry filling:
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Spread the strawberry pie filling evenly on the bottom of the prepared dish.
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If you’re using chopped fresh strawberries, scatter them on top of the pie filling for added freshness and texture.
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Prepare the cheesecake layer:
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In a mixing bowl, beat the cream cheese with the sugar and vanilla extract until smooth and creamy. You can use a hand mixer or stand mixer for this.
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Once the mixture is smooth, dollop spoonfuls of the cheesecake mixture evenly over the strawberry pie filling. It doesn’t have to be perfectly smooth at this stage, as it will spread out during baking.
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Add the cake mix:
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Evenly sprinkle the entire box of vanilla cake mix over the top of the cheesecake and strawberry layers. You don’t need to mix or stir it in; just spread it out as evenly as possible over the top.
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If you want an extra flavor boost, sprinkle 1/2 teaspoon of cinnamon over the cake mix.
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Pour melted butter:
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Drizzle the melted butter over the top of the cake mix. Try to cover as much of the cake mix as possible with the butter. It will help create a golden, crispy crust as it bakes.
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Bake:
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Place the dish in the preheated oven and bake for about 45-50 minutes, or until the top is golden brown and the cake is bubbling around the edges.
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You might want to check the cake around 40 minutes, especially if you have a different oven, to make sure it doesn’t over-bake.
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Cool and Serve:
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Allow the dump cake to cool slightly before serving, but it can also be enjoyed warm. It’s delicious on its own, or you can add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
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Tips:
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For a firmer cheesecake layer: If you like a thicker, more structured cheesecake layer, you can try adding 1-2 tablespoons of flour to the cream cheese mixture to give it more stability.
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Adding nuts: You can sprinkle some chopped pecans or walnuts over the top before baking if you like a little crunch to go with the sweetness.
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Storing leftovers: If you have leftovers, store them in the fridge for up to 3 days. Reheat individual servings in the microwave for 15-20 seconds for a warm treat.