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Chef Taha Ayad's Recipe Cherry Cheesecake Dump Cake with glossy cherry filling and golden buttery topping
Taha Ayad

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 can 21 oz cherry pie filling
  • 8 oz cream cheese softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 box 15.25 oz yellow cake mix
  • ¾ cup butter melted
  • ½ cup chopped pecans optional
  • 1 teaspoon ground cinnamon optional

Method
 

  1. Preheat the oven to 350°F and grease a 9x13-inch baking dish.
  2. Beat the softened cream cheese with granulated sugar and vanilla extract until smooth.
  3. Spread the cherry pie filling evenly across the bottom of the baking dish.
  4. Dollop the cream cheese mixture over the cherry filling and spread gently.
  5. Sprinkle the dry yellow cake mix evenly over the top without pressing it down.
  6. Drizzle the melted butter evenly over the cake mix, covering as much surface area as possible.
  7. Top with chopped pecans and cinnamon if using.
  8. Bake for 40 to 45 minutes until the top is golden brown and the edges are bubbling.
  9. Allow the cake to cool for at least 15 minutes before serving.

Notes

  1. Use softened cream cheese for easier spreading and a smoother texture.
  2. Check the surface before baking to make sure there are no dry patches of cake mix.
  3. A glass or ceramic baking dish helps the dessert bake more evenly.
  4. Store leftovers in the refrigerator for up to 4 days.
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