Cherry Cheesecake Dump Cake
Cherry Cheesecake Dump Cake combines tart cherry filling, creamy cheesecake pockets, and a buttery cake topping in one easy baked dessert. The layers bake together into a warm, scoopable dessert with crisp golden edges and a soft creamy center.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 can (21 oz) cherry pie filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup butter, melted
- 1/2 cup chopped pecans (optional)
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Beat the softened cream cheese with granulated sugar and vanilla extract until smooth.
- Spread the cherry pie filling evenly across the bottom of the baking dish.
- Dollop the cream cheese mixture over the cherry filling and spread gently.
- Sprinkle the dry yellow cake mix evenly over the top without pressing it down.
- Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible.
- Top with chopped pecans and cinnamon if using.
- Bake for 40 to 45 minutes until the top is golden brown and the edges are bubbling.
- Allow the cake to cool for at least 15 minutes before serving.
Notes
- Use softened cream cheese for easier spreading and a smoother texture.
- Check the surface before baking to make sure there are no dry patches of cake mix.
- A glass or ceramic baking dish helps the dessert bake more evenly.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 34
- Sodium: 410
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 2
- Protein: 4
- Cholesterol: 48
