Cherry Cheesecake Dump Cake
Cherry cheesecake dump cake is an easy and delicious dessert using cherry pie filling, boxed cake mix, cream cheese, butter, sugar, and an egg. Not only is it a great option for your next family gathering, but it's a go-to recipe when I want something quick and simple.
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
Storage:
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.
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
Calories: 399kcal | Carbohydrates: 62g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 452mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 663IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 1mg
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