Donna Wood Strawberry Cheesecake Dump Cake

How to make Donna Wood Strawberry Cheesecake Dump Cake

Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13‑inch baking dish.

Step 2: Spread the strawberry pie filling evenly across the bottom of the prepared dish.

Step 3: In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth.

Step 4: Drop spoonfuls of the cream cheese mixture evenly over the strawberry filling.

Step 5: Sprinkle the dry cake mix evenly over the entire dish without mixing.

Step 6: Drizzle the melted butter evenly over the cake mix, covering as much surface as possible.

Step 7: Bake for 40–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.

Step 8: Remove from the oven and allow to cool slightly before serving.

Recipe Variations and Possible Substitutions

You can substitute strawberry pie filling with cherry, blueberry, or mixed berry filling. Vanilla or strawberry cake mix works just as well as yellow cake. For extra richness, add thin slices of butter on top instead of melted butter. A handful of white chocolate chips can also be sprinkled over the cream cheese layer.

Storage and Reheating Tips

Store Donna Wood Strawberry Cheesecake Dump Cake covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds, or enjoy chilled straight from the fridge.