Description
This Donna Wood Strawberry Cheesecake Dump Cake is a dreamy combination of fruity sweetness, creamy cheesecake, and buttery cake, all layered effortlessly in one pan. Perfect for a quick dessert fix, potluck treat, or cozy weekend indulgence, this easy recipe delivers bold flavor with minimal effort. Whether you’re looking for a quick breakfast treat, an easy dinner dessert idea, or just a new addition to your list of delicious food ideas, this dump cake hits the mark.
Ingredients
1 box yellow cake mix (15.25 oz)
0.5 cup unsalted butter, melted
8 oz cream cheese, softened
0.33 cup granulated sugar
1 large egg
0.5 teaspoon vanilla extract
2 cans strawberry pie filling (21 oz each)
Whipped cream (optional)
Fresh strawberries (optional)
Powdered sugar for dusting (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
2. Spread the strawberry pie filling evenly in the prepared dish.
3. In a bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla. Mix until creamy.
4. Drop spoonfuls of the cheesecake mixture over the fruit layer. Swirl gently if desired.
5. Sprinkle the dry cake mix evenly over the top.
6. Drizzle melted butter evenly over the cake mix layer.
7. Bake for 45–50 minutes, or until the top is golden and bubbling.
8. Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream.
Notes
For best results, use full-fat cream cheese to ensure a thick, rich cheesecake layer.
If your butter doesn’t cover all the cake mix, gently tap the pan to help it distribute.
You can freeze leftovers for up to 2 months; just reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 28g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg