Cherry Cheesecake Dump Cake Recipe

Delicious with a cup of coffee, this Cherry Cheesecake Dump Cake Recipe is a crowd pleaser and an easy recipe to make for family gatherings.

this recipe!

If you're looking for a quick dessert, this is it!! If you're new to making dump cakes, they are the easiest dessert you will ever make!

What Is A Dump Cake?

Dump cakes are exactly as the title suggests. They are made by dumping simple ingredients into a baking dish and baking for 50 to 60 minutes. They can be made with fresh or canned fruit and there are a few different methods for adding the final step.
Step one - add fruit in the bottom of the baking dish

Step two - place dry cake mix on top of the fruit - ie' dump it!

Step three - either cut pats of butter and lay evenly over the cake mix or melt the butter and pour over top.
Step four - BAKE!

This particular cherry cream cheese dump cake has the addition of luscious whipped cream added as well and the flavor combination of cherries and cream cheese is delicious!

If you're thinking of a fresh fruit dump cake, you have to try my peach dump cake!! I have one variation with canned peaches and one with fresh peaches.

Let's make cherry cobbler with cake mix!

Ingredients

• Cherry pie filling - use two cans of your favourite brand of cherry pie filling
• White or yellow cake mix - either flavor will work. I used vanilla for the ones in these photos. You will be using the dry cake mix and won't need the other ingredients necessary to making the cake.
• Whipped cream cheese - buying the cream cheese in the whipped tub is much easier for dropping dollops on top of the cherry pie filling.
• Butter

Step by Step Instructions

You can find a full recipe card with instructions located at the bottom of this page. I've included photos below for each step to help you along the way.

Preheat oven to 350°F.

You will need a 9x13-inch baking dish for this recipe.

Spray the bottom of the pan with non-stick cooking spray.

In a 9x13-inch baking dish, spread out two cans of cherry pie filling. Try to spread out the filling as evenly as possible.

Drop dollops of the whipped cream cheese on top of the pie filling. This doesn't have to be perfect even as you will be swirling it around in the next step, but try and space them out somewhat evenly.

I used a cookie scoop which made it quick and easy.

Next, take a knife and give the cream cheese and cherry mixture a gentle swirl so that the cream cheese is not sitting entirely on top of the cherries.

In a large mixing bowl, combine melted butter and dry cake mix. Mix with clean hands, or use a pastry blender. Mixture should resemble coarse crumbs.

Evenly sprinkle the cake mix and butter mixture over top of the cherry and cream cheese layer.

Bake in 350°F oven for 50 to 55 minutes until golden brown and edges are bubbly.

Serve plain or with whipped cream or a scoop of vanilla ice cream.

Storage - Cover with plastic wrap, or carefully transfer to airtight container for up to four days in the refrigerator.

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