Donna Wood Strawberry Cheesecake Dump Cake

Donna Wood Strawberry Cheesecake Dump Cake: A Decadent, No-Fuss Dessert Delight

If you’re looking for a dessert that combines the creamy richness of cheesecake with the fruity sweetness of strawberries and the ease of a dump cake, then the Donna Wood Strawberry Cheesecake Dump Cake is your ultimate go-to treat. This luscious dessert has taken home kitchens by storm, beloved for its simplicity, minimal prep work, and incredible flavor profile. It’s perfect for potlucks, family dinners, holiday gatherings, or just when you need a sweet indulgence without spending hours in the kitchen. Let’s dive into everything you need to know about this mouthwatering dessert.

The History of the Donna Wood Strawberry Cheesecake Dump Cake

The origins of the “dump cake” concept trace back to mid-20th century American home cooking, where convenience and efficiency were prized—especially among busy homemakers. The term “dump cake” refers to recipes where ingredients are literally “dumped” into a baking dish with little to no mixing or preparation required. These cakes became popular due to their ease, reliance on canned fruits and boxed cake mixes, and consistent results.

The Strawberry Cheesecake Dump Cake, as popularized by Donna Wood, is a modern twist on this classic idea. While the exact details of Donna Wood’s background remain somewhat mysterious (she appears to be a home cook whose recipe went viral online), her version elevates the traditional dump cake by incorporating cream cheese for a rich, velvety layer reminiscent of cheesecake. Her recipe cleverly blends the textures and flavors of a New York-style cheesecake with the tender crumb of a strawberry shortcake—all achieved through simple layering. Over time, this recipe has been shared widely across social media platforms, Pinterest boards, and community cookbooks, becoming a staple in many Southern and Midwestern kitchens.

What sets Donna Wood’s version apart is not just the flavor but also its nostalgic appeal—connecting generations through comfort food that tastes like love served warm from the oven.

Ingredients Breakdown: What Makes This Cake So Special?

The magic of the Donna Wood Strawberry Cheesecake Dump Cake lies in its carefully chosen ingredients, each playing a vital role in creating layers of flavor and texture. Here’s a detailed breakdown:

Canned Strawberry Pie Filling (21 oz): Provides a thick, sweet-tart base with real fruit chunks. Using pie filling instead of fresh berries ensures consistent moisture and prevents drying during baking.
Cream Cheese (8 oz block, softened): The star ingredient that gives the cake its signature cheesecake-like middle layer. When blended with sugar and vanilla, it becomes luxuriously smooth and tangy.
Granulated Sugar (1/3 cup): Enhances sweetness and helps create a caramelized top crust when combined with the cake mix and butter.
Eggs (2 large): Bind the cheesecake layer together, giving it structure and a custard-like consistency.
Vanilla Extract (1 tsp): Adds depth and warmth to the cheesecake layer, enhancing overall aroma and flavor.
Yellow Cake Mix (1 box, approx. 15.25 oz): Forms the golden-brown crumble topping. As it bakes, the dry mix absorbs juices from the strawberries, transforming into a soft, cakey layer.
Unsalted Butter (1/2 cup or 1 stick, melted): Drizzled over the cake mix, it creates a rich, buttery crust and helps the topping brown evenly.
Whipped Cream or Vanilla Ice Cream (optional, for serving): Complements the warm cake with cool creaminess, balancing the sweetness perfectly.

These ingredients work in harmony: the tartness of the strawberries cuts through the richness of the cream cheese, while the cake mix soaks up flavors and turns into a tender dome. Every bite offers a contrast of textures—creamy, gooey, and slightly crisp at the edges.

Step-by-Step Recipe: How to Make Donna Wood Strawberry Cheesecake Dump Cake

Follow these easy steps to recreate this crowd-pleasing dessert in your own kitchen. No mixer needed—just a spoon, a baking dish, and a little patience!

Preheat Your Oven: Set your oven to 350°F (175°C). This ensures even baking and proper rising of the cake layer.
Prepare the Baking Dish: Grease a 9×13-inch glass or ceramic baking dish with non-stick spray or softened butter. This prevents sticking and makes cleanup easier.
Layer the Strawberry Pie Filling: Pour the entire can (21 oz) of strawberry pie filling evenly into the bottom of the prepared dish. Spread it out gently with a spatula to cover the base completely.
Make the Cheesecake Layer: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue beating until well combined. Mix in the two eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should be smooth, fluffy, and free of lumps.
Add the Cheesecake Mixture: Spoon the cream cheese mixture over the strawberry layer. Use the back of a spoon to spread it into an even layer, trying not to disturb the fruit beneath too much. You want a distinct middle layer that will bake into a creamy ribbon.
Top with Cake Mix: Open the box of yellow cake mix and sprinkle it evenly over the cheesecake layer. Do not stir! The dry cake mix will form the top crust as it bakes.
Drizzle with Melted Butter: Slowly pour the melted butter over the cake mix, covering as much surface area as possible. Use a butter brush or the back of a spoon to gently distribute the butter if needed. This step is crucial—it creates the golden, slightly crunchy top that defines a true dump cake.
Bake Until Golden Brown: Place the dish in the preheated oven and bake for 45 to 55 minutes. The cake is done when the top is bubbly around the edges, golden brown, and a toothpick inserted near the center comes out clean (avoid hitting the cheesecake layer).
Cool Slightly Before Serving: Remove from the oven and let the cake cool for at least 15–20 minutes. This allows the layers to set and makes slicing cleaner. However, this dessert is best served warm, so don’t let it cool completely.
Serve and Enjoy: Scoop into bowls or plates. Top with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for extra decadence.

Expert Tips for the Perfect Donna Wood Strawberry Cheesecake Dump Cake

To ensure your dump cake turns out flawlessly every time, keep these professional tips in mind:

Use Room-Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before starting. Cold cream cheese won’t blend smoothly and may result in a lumpy cheesecake layer.
Don’t Overmix the Cheesecake Layer: Once the eggs are added, mix only until just combined. Overbeating can incorporate too much air, leading to cracks during baking.
Resist the Urge to Stir: After adding the cake mix and butter, do NOT stir. The beauty of a dump cake is in its layered separation. Stirring will ruin the distinct textures.
Watch Baking Time Closely: Ovens vary, so start checking at 45 minutes. If the top browns too quickly, loosely tent with aluminum foil to prevent burning.
Let It Rest: Allowing the cake to rest after baking helps the layers stabilize. Cutting too soon can cause the cheesecake layer to slide or collapse.
Upgrade the Fruit: For a fresher taste, consider mixing half canned pie filling with macerated fresh strawberries (tossed with a bit of sugar and lemon juice).
Double the Recipe for a Crowd: This cake doubles easily in a larger roasting pan or two separate dishes—ideal for parties or holidays.

Variations and Customizations: Make It Your Own

One of the best things about the Donna Wood Strawberry Cheesecake Dump Cake is how adaptable it is. Try these creative variations to suit different tastes, seasons, or dietary needs:

Fruit Swaps: Replace strawberry pie filling with cherry, blueberry, peach, or apple pie filling for seasonal twists. Raspberry or mixed berry versions are especially delicious.
Flavored Cake Mix: Swap yellow cake mix for French vanilla, spice cake (great with apples!), or even red velvet for a festive look.
Chocolate Lover’s Version: Add chocolate chips between the layers or use a devil’s food cake mix. Top with chocolate ganache for an indulgent upgrade.
Lemon Zest Addition: Add 1 tablespoon of lemon zest to the cheesecake layer for a bright, citrusy note that complements the strawberries beautifully.
Gluten-Free Option: Use a high-quality gluten-free yellow cake mix and ensure all other ingredients are certified GF. Results are nearly identical!
Dairy-Free Adaptation: Substitute vegan cream cheese (like Philadelphia Vegan or Kite Hill) and plant-based butter. Use dairy-free cake mix for a fully vegan-friendly dessert.
Almond Joy Twist: Sprinkle sliced almonds over the top before baking for a nutty crunch. You can also add coconut flakes for a tropical flair.
Mini Mason Jar Version: Make individual servings in oven-safe mason jars. Layer ingredients in 8-oz jars and bake at 350°F for 25–30 minutes. Great for gifts or brunches!

Health Considerations and Nutritional Value

While undeniably delicious, it’s important to enjoy the Donna Wood Strawberry Cheesecake Dump Cake in moderation due to its rich composition. Here’s a general nutritional estimate per serving (based on 12 servings):

Calories: ~380–420 kcal
Total Fat: 18–22g (including 10g saturated fat)
Cholesterol: ~60mg
Sodium: ~300–350mg
Total Carbohydrates: 50–55g (including 30–35g sugars)
Protein: 4–5g
Fiber: 1–2g

Health Notes:

This cake is high in sugar and refined carbohydrates, primarily from the cake mix and pie filling. Those managing diabetes or blood sugar levels should consume it sparingly.
The cream cheese provides calcium and some protein but also contributes saturated fat. Low-fat cream cheese can be used to reduce fat content, though it may affect texture.
To make a healthier version, consider using a reduced-sugar cake mix, low-sugar pie filling, or natural sweeteners like monk fruit or erythritol in the cheesecake layer.
Serving with fresh fruit on the side boosts fiber and nutrients without compromising flavor.
Pregnant individuals should ensure eggs are fully cooked; this recipe meets safety standards when baked properly.

Full Ingredient List

1 (21 oz) can strawberry pie filling
1 (8 oz) package cream cheese, softened
1/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (15.25 oz) box yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
Optional toppings: whipped cream, vanilla ice cream, fresh strawberries, or chopped nuts

Detailed Directions

For clarity and ease, here are the complete directions summarized again with precision:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Pour the entire can of strawberry pie filling into the dish and spread evenly.
In a mixing bowl, beat softened cream cheese until smooth. Add sugar and beat until fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Spread the cream cheese mixture over the strawberry layer in the dish.
Sprinkle the dry yellow cake mix evenly over the top.
Pour melted butter over the cake mix, covering as much surface as possible.
Do not stir. Place in oven and bake for 45–55 minutes, until golden brown and bubbly.
Allow to cool for 15–20 minutes before serving.
Serve warm with whipped cream or ice cream for best experience.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?
A: Yes! Assemble the cake (except baking), cover tightly, and refrigerate for up to 24 hours. Bake just before serving for optimal freshness.

Q: Can I freeze leftover dump cake?
A: Absolutely. Cool completely, slice, and store in airtight containers or freezer bags for up to 3 months. Thaw in the fridge and reheat in the microwave or oven.

Q: Why did my cheesecake layer sink or crack?
A: Cracking can occur from overmixing, sudden temperature changes, or opening the oven too early. To prevent this, avoid overbeating and cool gradually.

Q: Can I use fresh strawberries instead of pie filling?
A: Yes, but you’ll need to thicken them. Toss 4 cups of sliced strawberries with 1/4 cup sugar and 2 tablespoons cornstarch. Let sit for 15 minutes before using.

Q: Is this recipe safe for kids and pregnant women?
A: Yes, because the eggs are fully cooked during baking (internal temp reaches over 160°F). Just ensure thorough baking.

Q: Can I use a different size pan?
A: An 8×8-inch or 9×9-inch pan works, but baking time may increase by 10–15 minutes. Avoid smaller pans as overflow may occur.

Q: How long does it keep?
A: Store covered in the refrigerator for up to 5 days. Reheat gently before serving.

Summary

The Donna Wood Strawberry Cheesecake Dump Cake is a heavenly fusion of creamy cheesecake, juicy strawberries, and buttery cake—all with minimal effort. It’s the perfect dessert for both novice bakers and seasoned cooks seeking a quick, impressive treat.