A Legendary No-Fuss Dessert That Tastes Like You Worked All Day
Donna Wood Strawberry Cheesecake Dump Cake is one of those treasured recipes that feels like it has been passed down through generations. It is rich, comforting, sweet, and incredibly easy to make. With just a handful of pantry ingredients and no mixing bowls required, this dessert delivers the flavors of strawberry cheesecake with the simplicity of a classic dump cake.
The beauty of this recipe lies in its effortless preparation. You literally “dump” the ingredients into a baking dish, layer by layer, and let the oven do all the work. As it bakes, the butter melts through the cake mix, the strawberries bubble into a thick jammy layer, and the cream cheese creates pockets of creamy cheesecake throughout. The result is a warm, gooey, golden dessert that tastes homemade in the best possible way.
Perfect for potlucks, family gatherings, holidays, or last-minute desserts, this dump cake is beloved because it never fails. It is forgiving, adaptable, and guaranteed to disappear fast.
Why This Dump Cake Is So Popular
Donna Wood’s version stands out because it combines two classic desserts into one:
Strawberry pie filling for sweetness and fruitiness
Cream cheese for rich cheesecake flavor
Vanilla or white cake mix for structure and buttery topping
Butter to create that signature dump cake crust
There is no mixing, no measuring flour, and no complicated steps. Even beginner bakers can make this successfully on the first try.
Preparation Overview
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Total Time: About 1 hour
Servings: 10–12
Ingredients
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
Âľ cup unsalted butter, melted
Optional toppings:
Powdered sugar
Fresh strawberries
Vanilla ice cream or whipped cream
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Add the Strawberry Filling
Spread both cans of strawberry pie filling evenly across the bottom of the prepared baking dish. Make sure the layer is smooth and reaches the edges. This will form the fruity base of the cake.
Step 3: Prepare the Cheesecake Layer
In a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, and mix until creamy and well combined.
Drop spoonfuls of the cream cheese mixture evenly over the strawberry filling. Do not spread it out completely. Leaving pockets of cream cheese creates delicious cheesecake swirls as the cake bakes.
Step 4: Add the Cake Mix
Sprinkle the dry cake mix evenly over the entire surface of the dish. Do not stir. Make sure the cake mix covers the strawberry and cream cheese layers as evenly as possible.
Step 5: Pour the Butter
Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible. The butter will soak into the mix during baking and create a golden, crumbly topping.
Step 6: Bake
Place the dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the strawberry filling is bubbling around the edges.
If some dry cake mix spots remain after 30 minutes, lightly drizzle with a tablespoon or two of melted butter.
Step 7: Cool and Serve
Remove from the oven and allow the dump cake to cool for at least 15 minutes before serving. This helps the layers set slightly and makes serving easier.
Serve warm or at room temperature.
What This Dump Cake Tastes Like
Once baked, Donna Wood Strawberry Cheesecake Dump Cake has:
A bubbling, jammy strawberry base
Creamy pockets of cheesecake throughout
A buttery, lightly crisp cake topping
A soft, gooey center similar to cobbler
It is rich without being overwhelming and sweet without being cloying.
Tips for Perfect Results
Use softened cream cheese to avoid lumps.
Do not mix the layers.
Spread butter as evenly as possible.
Place the baking dish on a foil-lined sheet to catch spills.
Let rest before serving for cleaner slices.
Variations
Strawberry Lemon Cheesecake Dump Cake
Use lemon cake mix and add lemon zest to the cream cheese.
Mixed Berry Cheesecake Dump Cake
Substitute one can of strawberry filling with blueberry or raspberry.
Chocolate Strawberry Cheesecake Dump Cake
Use white cake mix and add chocolate chips on top.
Low-Sugar Option
Use reduced-sugar pie filling and cut sugar in cream cheese in half.
Make-Ahead and Storage Instructions
Refrigerator:
Store leftovers covered in the refrigerator for up to 4 days.
Reheating:
Warm individual portions in the microwave for 20–30 seconds.
Freezer:
Can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve warm with vanilla ice cream
Add a dollop of whipped cream
Dust lightly with powdered sugar
Garnish with fresh strawberries
This dessert is especially good served slightly warm with something cold and creamy.
Approximate Nutrition Per Serving
Calories: 410
Fat: 21 g
Carbohydrates: 52 g
Protein: 4 g
Sugar: 32 g
Values vary depending on ingredients used.
Why This Recipe Is a Keeper
Donna Wood Strawberry Cheesecake Dump Cake has stood the test of time because it is:
Foolproof
Budget-friendly
Crowd-pleasing
Quick to assemble
Comforting and nostalgic
It is the kind of dessert people ask for again and again, often requesting the recipe after the first bite.
