Strawberry Cheesecake Dump Cake 🍓🍰✨
This Strawberry Cheesecake Dump Cake is a quick, no-fuss dessert that combines the creamy richness of cheesecake with sweet strawberry pie filling and a buttery cake topping. Perfect for potlucks, family dinners, or a lazy-day treat, it’s a crowd-pleaser that tastes like you spent hours baking!
Ingredients
2 (21 oz) cans strawberry pie filling
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (15.25 oz) box yellow cake mix (or vanilla/white)
1/2 cup (1 stick) unsalted butter, melted
Instructions
Prep the Base:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
Spread the strawberry pie filling evenly across the bottom of the dish.
Make the Cheesecake Layer:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy, about 1-2 minutes.
Drop spoonfuls of the cream cheese mixture over the strawberry filling, spreading it slightly but not fully covering the strawberries—it’s okay if it’s uneven!
Add the Cake Topping:
In another bowl, combine the dry cake mix with the melted butter, stirring until it forms a crumbly texture—like wet sand.
Sprinkle the cake mix crumble evenly over the cream cheese and strawberry layers.
Bake and Serve:
Bake for 35-40 minutes, until the top is golden brown and the filling is bubbly around the edges.
Let cool for 10-15 minutes before serving—serve warm with whipped cream or vanilla ice cream for extra indulgence, or chill it for a firmer, cheesecake-like texture.
Details
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12-15
Tips
Cream Cheese Twist: For a tangier kick, mix in a tablespoon of lemon juice with the cream cheese.
Cake Mix Swap: Use strawberry cake mix for a double berry boost, or chocolate for a decadent twist.
Texture Trick: If the topping looks dry during baking, drizzle an extra tablespoon of melted butter over it halfway through.
Storage: Refrigerate leftovers for up to 5 days in an airtight container; reheat in the microwave or oven at 350°F for 15-20 minutes (covered with foil). Freeze for up to 3 months—thaw overnight in the fridge before reheating.
This Strawberry Cheesecake Dump Cake is a luscious, low-effort dessert that marries the best of fruity cobbler and creamy cheesecake—perfect for satisfying your sweet tooth with minimal work! 🍓🍰 If this isn’t quite the “Donna Wood” version you had in mind, share any specifics you remember, and I’ll adjust it accordingly!
