Cherry cheesecake dump cake is one of the easiest desserts you will ever make. All you need is 5 simple ingredients and it’s ready in 1 hour. This delicious treat is packed with sweet cherry fruit filling, and thick cheesecake filling. It’s topped with a golden brown buttery cake mix.
If you are short on time but need an easy recipe that is still a real crowd pleaser, you have to go with a dump cake. You can also think of this as an easy cherry cobbler recipe, but the creamy cheesecake filling gives the best of both worlds. We promise the whole family will love it! I’ve also created a similar recipe, strawberry cheesecake dump cake or Blueberry Cream Cheese Dump Cake, and they are definitely a favorite dessert in the summertime.
Some of my easiest recipes call for pie filling, so if you have the chance, pick up a couple of extra cans to make cherry cheesecake tacos, apple delight, or chocolate cherry dessert lush!
Or for your traditional Cheesecake, try our Cherry Cheesecake. It is elegant but simple to make!
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🍒 Ingredients:
- cherry pie filling – do not substitute for fresh cherries. The canned pie filling is already sweetened and thickened with tons of sauce included to make the base of this dump cake
- cream cheese – soften at room temperature so it’s easy to add on top of the pie filling.
- large egg – bring to room temperature as well; the egg is mixed with the cream cheese to produce a fluffy cheesecake-like filling without all of the hassle of making a full cheesecake.
- granulated sugar – this is for sweetening the cheesecake layer.
- box of cake mix – we used yellow cake mix.
- salted butter – keep the butter cold until you are ready to use.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
This cherry dump cake recipe goes perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For those who like sweets in the morning, serve with your cup of coffee.
Substitutions and Variations
- Other canned fruit filling: This quick dessert would also be great with apple, peaches, blueberry, or strawberry pie filling.
- Cake mix: if desired, white cake mix can be used in place of the yellow. You could also turn it into a chocolate cherry dump cake and use chocolate cake mix.
- Without the cheesecake layer: to make a regular cherry dump cake simply add the filling to cover the bottom of the entire pan. Cover with cake mix, then add butter on top and bake as directed.
- Cherry pineapple dump cake: combine the cherry pie filling with 1 – 20 ounce can of pineapple tidbits, drained in a large mixing bowl. Then follow the remaining instructions. This would be very similar to our lemon pineapple dump cake, so look there for more details.
- Nuts: Chopped pecans or walnuts would also add a nice crunch!
🔪 Instructions:
PREP: Preheat the oven to 350 degrees.
Step 1: Pour the pie filling into the bottom of the pan.
Step 2: Beat the cream cheese, egg, and sugar in a medium mixing bowl using an electric mixer.
Step 3: Drop spoonfuls of the whipped cream cheese mixture on top of the cherry pie filling. I do not spread them out.
Step 4: Sprinkle the boxed cake mix evenly on top of the cream cheese layer.
Pro Tip: Cover the surface of the cake mix as much as possible with the butter. The best way to get the most coverage is by grating the cold butter using a box grater. I also like to melt some butter before it has finished baking to cover any remaining dry spots.
Step 5: Cover the top of the cake mix with very thin pats of butter, so as much is covered as possible. Alternately, you can grate the butter on a cheese grater.
Step 6: The grated butter gives the most coverage without having to use additional pats. I think it also might be a smidge faster.
Step 7: Bake in the preheated oven for 40 minutes or until the filling is bubbly and the topping is browned.
Step 8: If needed, add sliced or melted butter to the dry spots of the cake mix in the last few minutes of baking.
SERVE: Allow the dump cake to rest for 15 minutes, then serve with ice cream and/or whipped cream.
Baking Tips for Cherry Dump Cake with Cream Cheese
- We do not recommend using fresh fruit, unless you actually cook it down to a pie filling first. Canned pie filling already has added sugar and spices. Fresh fruit will take longer to cook as well.
- To make adding the cream cheese mixture easier, add dollops using a cookie scoop.
- Letting the cake rest after baking ensures that it will not be super runny when you scoop it out. It also gives the cheesecake layer time to set.
- You can serve cherry cream cheese dump cake warm or cold.
Fun Fact
Cherries are one of those fruits that, once harvested, will not ripen any more.
Recipe FAQs
Keep leftovers covered in the cake pan with plastic wrap or transfer to an airtight container and store in the fridge for up to 1 week.
Once you have baked the cake, allow it to cool completely. Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator or reheat in the oven before serving.
More Insanely Easy Dump Cake Recipes
If you tried this Cherry Cheesecake Dump Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Cherry Cheesecake Dump Cake
Ingredients
- 2 15.75-ounce cans of cherry pie filling
- 8 ounces of cream cheese softened
- 1 large egg room temperature
- ¼ cup granulated sugar
- 1 package of yellow cake mix
- ½ cup salted butter cold (see notes)
Instructions
- Preheat the oven to 350°F.
- Spread the cherry pie filling into the bottom of a 9”x13” baking dish.
- In a medium bowl, use a hand mixer to combine cream cheese, egg, and granulated sugar until smooth and fluffy.
- Drop spoonfuls of the cream cheese mixture over the cherry filling.
- Sprinkle the cake mix evenly over first two layers.
- Grate butter on a box grater or slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to work with than softer butter.
- Bake for 40 minutes or until the topping is browned and the cherry filling is bubbling around the edges. If needed during the last few minutes of baking, add additional butter to any areas where there is dry cake mix and bake a bit longer.
- Allow dump cake to rest for 15 minutes before serving.
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Notes
Keep leftovers covered in the cake pan with plastic wrap or transfer to an airtight container and refrigerate for up to 1 week. To freeze, once you have baked the cake, allow it to cool completely. Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator or reheat in the oven before serving.
Notes:
Letting the cake rest ensures that it will not be super runny when you scoop it out. It also gives the cheesecake layer time to set. You can serve cherry dump cake warm or cold. Serve with vanilla ice cream or whipped cream. If you have dry spots on top of the cake, it’s okay. Using a box grater to grate the butter is the best way to get the most coverage using the least amount of butter. I also like to drizzle a little extra melted butter on the dry spots after it has baked most of the way just to make it look prettier.
Nutrition
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Comments & Reviews
Denise says
Loved this recipe. So easy and tastes so good!