Donna Wood Strawberry Cheesecake

Donna Wood Strawberry Cheesecake Dump Cake is a comfort dessert I make when I want something unforgettable without a lot of fuss. Each bite is bursting with juicy strawberries and rich cheesecake, all tucked under a golden buttery topping. It is easy to put together with simple ingredients, yet it feels special enough for company.

When I made this for my neighbors after they welcomed their new baby, they asked for the recipe on the spot. Now it is my go to when I need dessert that feels both cozy and celebratory.

Ingredients

• Strawberry pie filling: You want two cans for deep fruity flavor. I like to check for pie fillings with whole fruit and no artificial aftertaste.
• Cream cheese: Make sure it is softened for smooth mixing. Full fat gives the richest texture.
• Granulated sugar: Adds sweetness and balances the tanginess of the cream cheese. Choose pure cane if possible.
• Vanilla extract: Real vanilla makes a difference for warmth and depth.
• Vanilla or white cake mix: Either works for the classic golden taste. I check the box for a short simple ingredients list.
• Unsalted butter: Melting it makes it easy to drizzle and gives the cake that signature buttery crunch. Top quality butter adds extra richness.
• Optional toppings: Fresh strawberries for extra pop of fruitiness. A dust of powdered sugar or a scoop of vanilla ice cream or whipped cream never hurts.

Instructions

Preheat the Oven:

Preheat your oven to 350 degrees Fahrenheit. Prepare a nine by thirteen inch baking dish with butter or nonstick spray so nothing sticks and everything turns out golden.

Add the Strawberry Filling:

Scoop both cans of strawberry pie filling right into the prepared baking dish. Spread them to touch every edge. Use a spatula to smooth them into an even layer.

Prepare the Cheesecake Layer:

In a medium mixing bowl, beat the softened cream cheese until perfectly smooth. Add granulated sugar and vanilla extract and whip everything until creamy and lump free. Spoon the cheesecake mixture in small mounds over the strawberry layer. No need to spread fully.

Add the Cake Mix:

Open the cake mix and sprinkle evenly over the top. Make sure to cover all the fruit and cheesecake mixture. Gently shake the pan to settle the cake mix into any gaps but do not stir.

Pour the Butter:

Pour melted butter evenly over the cake mix, trying to reach as much of the dry mix as possible. The butter soaks down as the cake bakes to create golden edges.

Bake:

Place in the oven and bake for forty five to fifty minutes. You will see bubbly strawberry filling at the edges and a crisp golden top. If you notice a few dry patches in the cake mix after about thirty minutes, just drizzle a little extra melted butter on those spots. Finish baking until the whole surface is golden and the aroma fills your kitchen.

Cool and Serve:

Let the cake cool in the pan for at least fifteen minutes before digging in. This helps the layers set. Serve warm or at room temperature.

Pockets of cheesecake make every spoonful a little bit different. Strawberry pie filling is honestly my favorite part since the sweet syrupy berries melt into the cake below. It always reminds me of summer gatherings with my cousins when we would pick strawberries and eat until our hands were stained bright pink. Making this cake brings back those long sunny afternoons.

Storage Tips

Allow any leftovers to cool completely before covering and chilling. Store covered in the fridge for up to three days. For best texture bring to room temperature before serving again or warm individual servings in the microwave for about thirty seconds.

Ingredient Substitutions

Switch out the strawberry pie filling for cherry or blueberry for a seasonal spin. Use block cream cheese for the best texture. Neufchatel can work but will be a little lighter. Try using a lemon or butter cake mix if you want more flavor complexity.

Serving Suggestions

Spoon warm dump cake into bowls and let it mingle with cold vanilla ice cream. For a fresher finish, top with sliced strawberries and a spoonful of whipped cream. It is also delicious with a dusting of powdered sugar if you want a lighter dessert plate.

Cultural and Historical Context

Dump cakes are a classic shortcut dessert popular in American kitchens since at least the 1960s. The concept of layering shelf stable ingredients in one dish and baking to bubbly softness was often published in community cookbooks and beloved for its simplicity. This strawberry cheesecake version is the perfect marriage of retro ease and a bit of cheesecake decadence.

Seasonal Adaptations

Use fresh sliced strawberries tossed with sugar when they are in season. Substitute a gluten free cake mix for a celiac safe dessert. Try combining half strawberry and half rhubarb pie filling in spring for a tangier base.

Success Stories

My friend Becky made this for her daughter’s birthday and it disappeared within minutes. She said the kids loved finding pockets of cream cheese and the adults went back for seconds. It truly is the kind of dessert that brings everyone together around the table.

Freezer Meal Conversion

Fully bake the cake, let it cool and cover tightly with foil or a lid. Freeze up to two months. Thaw overnight in the refrigerator and warm in the oven at three hundred degrees Fahrenheit until heated through. The texture will stay surprisingly good even after freezing.

This simple dessert always disappears quickly. You will love how fuss free and crowd pleasing it is every time.

Recipe FAQs

→ What makes the cheesecake layer creamy?

Softened cream cheese combined with sugar and vanilla provides a smooth, tangy layer contrasting the strawberry base.

→ Can I use fresh strawberries instead of pie filling?

For best texture and sweetness, pie filling is recommended, but homemade compote or macerated fresh berries can be used if well-sweetened.

→ Why is the cake mix sprinkled dry?

Sprinkling the dry mix allows the butter to create a crisp, golden topping as it bakes, forming a classic dump cake crust.

→ What are the best optional toppings?

Powdered sugar, fresh strawberries, vanilla ice cream, or whipped cream add extra flavor and texture contrast to each serving.

→ How do I know when it’s done?

The top should be golden brown with bubbly edges. If dry spots remain, drizzle with more butter and bake a bit longer.

→ Can this dessert be served cold?

It’s delicious warm or at room temperature, but chilling will firm up the layers and offer a denser texture.