Donna Wood Strawberry Cheesecake Dump Cake
If you love desserts that are easy to make yet taste like they took hours, this Strawberry Cheesecake Dump Cake is your dream come true. It’s a mix of creamy cheesecake, sweet strawberries, and a buttery cake topping—all baked into one irresistible treat. No complicated steps, no fancy techniques—just dump, bake, and enjoy! Trust me, this one’s a keeper.
Why You’ll Love Donna Wood Strawberry Cheesecake Dump Cake
Versatile: Perfect for potlucks, family gatherings, or a simple weekend treat. It’s a guaranteed crowd-pleaser.
Budget-Friendly: Uses simple, affordable ingredients that you probably already have in your pantry.
Quick and Easy: No mixing bowls, no fuss—just layer everything in the baking dish and pop it in the oven.
Customizable: Swap the strawberries for other fruits, add nuts, or drizzle with chocolate for a unique twist.
Crowd-Pleasing: A rich, gooey, and creamy dessert that always disappears fast. You might want to make a double batch!
Ingredients
Ingredients in Donna Wood Strawberry Cheesecake Dump Cake
This dessert is proof that simple ingredients can create something amazing.
Strawberry Pie Filling: The sweet and fruity base that brings all the flavors together.
Cream Cheese: Adds that signature cheesecake richness and tangy flavor.
Cake Mix: The secret to a buttery, golden topping without any extra work.
Butter: Helps create a crisp, golden crust on top of the cake.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking!
Prepare Your Oven: Preheat your oven to 350°F. This ensures the perfect golden crust on your dump cake.
Layer the Ingredients: Spread the strawberry pie filling evenly in a greased baking dish. Dollop small chunks of cream cheese over the filling to create pockets of creamy goodness.
Add the Cake Mix: Sprinkle the dry cake mix evenly over the strawberry and cream cheese layers. Do not mix! Just let it sit on top.
Drizzle with Butter: Pour melted butter over the cake mix, covering as much as possible. This helps create that crispy, buttery topping.
Bake to Perfection: Bake for about 40-45 minutes or until the top is golden brown and bubbly.
Let it Cool: Allow the cake to cool slightly before serving. The filling will set up a bit, making it easier to scoop.
Serve and Enjoy: Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Servings: 8
Calories per serving: 320
(Note: These values are estimates and can vary based on ingredients used.)
Preparation Time
Prep Time: 5 minutes
Cook Time: 40-45 minutes
Total Time: 45-50 minutes
How to Serve Donna Wood Strawberry Cheesecake Dump Cake
- Enjoy it warm straight from the oven for the best flavor and texture.
- Serve with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- Drizzle with chocolate or caramel sauce for a gourmet twist.
Additional Tips
- If you like extra crunch, sprinkle chopped nuts on top before baking.
- Want a richer flavor? Use a butter cake mix instead of yellow cake mix.
- For a tangier taste, mix a little lemon zest into the strawberry filling.
FAQ’s
1. Can I use fresh strawberries instead of pie filling?
Yes! Just mix fresh strawberries with sugar and a little cornstarch to create a similar texture.
2. Can I make this ahead of time?
Absolutely! Store it in the fridge and reheat before serving.
3. Can I use a different cake mix flavor?
Yes! Vanilla, white, or even chocolate cake mix would work well.
4. What’s the best way to store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
5. Can I freeze this dump cake?
Yes! Wrap tightly and freeze for up to 2 months. Thaw in the fridge and reheat before serving.
6. How do I make it even creamier?
Try adding an extra layer of sweetened condensed milk before adding the cake mix.
7. Can I make this in a slow cooker?
Yes! Cook on low for 3-4 hours or until the cake is set.
8. Can I use a sugar-free cake mix?
Yes! It will alter the taste slightly, but it’s a great option for reducing sugar.
9. How do I prevent dry spots in the cake mix?
Make sure the butter is evenly distributed. You can also use a fork to gently spread it.
10. Can I add a crumble topping?
Yes! Mix brown sugar, oats, and melted butter for a crunchy topping before baking.
Conclusion
Donna Wood Strawberry Cheesecake Dump Cake is proof that easy desserts can be just as impressive as complicated ones. With its creamy cheesecake pockets, sweet strawberry filling, and golden buttery crust, this dessert is one you’ll make again and again. Try it once, and it’ll quickly become a household favorite!
PrintDonna Wood Strawberry Cheesecake Dump Cake
A decadent, no-fuss dessert combining layers of fresh strawberries and creamy cheesecake atop a buttery cake base. This dump cake is perfect for gatherings and celebrations, delivering a delightful mix of fruity and rich flavors with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 10-12
- Category: Dessert, Cake
- Method: Dump Cake
- Cuisine: American
- Diet: Vegetarian
Ingredients
• 1 box yellow cake mix
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 4 large eggs
• 1 tsp vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup strawberry preserves or jam
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In the baking dish, spread the softened cream cheese evenly across the bottom.
3. Sprinkle the yellow cake mix evenly over the cream cheese.
4. In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth.
5. Pour the butter mixture evenly over the cake mix.
6. Distribute the fresh strawberries evenly over the top, then dollop the strawberry preserves in small spoonfuls across the surface.
7. Bake for 40–45 minutes, or until the top is golden and the cake is set.
8. Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Notes
– For an extra burst of flavor, allow the cake to rest for 10 minutes after baking to let the flavors meld.
– Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
– Leftovers can be stored in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: ~350 calories per slice
- Sugar: ~30g per slice
- Sodium: ~250mg per slice
- Fat: ~18g per slice
- Saturated Fat: ~10g per slice
- Unsaturated Fat: ~8g per slice
- Trans Fat: 0g
- Carbohydrates: ~40g per slice
- Fiber: ~1g per slice
- Protein: ~5g per slice
- Cholesterol: ~90mg per slice
