Cherry Cheesecake Dump Cake layers cherry pie filling, a sweet cream cheese mixture, dry yellow cake mix, and butter into one pan. It bakes up gooey underneath with a golden, buttery top, feeds a crowd, and skips the fuss of mixing a batter.
An Easy Dump Cake That Feels Like an Old-Fashioned Potluck Favorite
If you love desserts that show up on the church potluck table or the family reunion spread, this cherry cheesecake dump cake belongs on your list. It takes about ten minutes to put together, and most of the ingredients probably live in your pantry already. If you like this kind of easy layered dessert, you’ll also love this strawberry cream cheese dump cake and this cherry pineapple dump cake recipe.
What makes this one work is the cream cheese layer. A plain cherry dump cake is good on its own, but spoonfuls of sweetened cream cheese baked between the fruit and the cake mix give you that cheesecake tang in every scoop. The cold butter on top melts as it bakes and turns the dry cake mix into a golden, slightly crisp topping.
This dessert disappears fast at holidays, Sunday dinners, and summer cookouts because it’s simple and everybody recognizes the flavor. Serve it warm with a scoop of vanilla ice cream, or enjoy it cold straight from the fridge the next day. Craving more cherry? Try this chocolate cherry dump cake.
FAQs
No. You layer it and leave it alone. Stirring the layers together changes the texture and you lose the golden top. The whole trick is in the layering.
Yes. The cream cheese layer means you’ll want to cover and refrigerate leftovers rather than leave them on the counter. They keep for 4 to 5 days.
The butter didn’t cover all the cake mix. Slice it thin and lay the pats across the whole surface. If dry spots still show up after baking, melt a tablespoon or two of butter, pour it over the powdery patches, and bake a few more minutes until golden.
Yes. It lands somewhere between a cobbler and a cake, not a firm slice. The rest time after baking helps it thicken up.
Absolutely. Blueberry, strawberry, peach, and apple all work well in place of cherry, and I list more ideas in this 3-ingredient dump cake recipe.
Yes. Bake and cool it, then cover and refrigerate. Warm it before serving or enjoy it cold.
Ingredients
See the recipe card below for the full printable ingredient list and instructions.
- 2 cans (21 oz each) cherry pie filling – the base layer that brings the fruit and most of the sweetness.
- 1 package (8 oz) cream cheese, room temperature – softened blends smooth without lumps for the cheesecake layer.
- ½ cup granulated sugar – sweetens the cream cheese mixture.
- 1 teaspoon vanilla extract – rounds out the cheesecake flavor.
- 1 box (13.25 oz) yellow cake mix – goes on dry, straight from the box. Don’t prepare it.
- ½ cup (1 stick) unsalted butter, cold – sliced thin over the top so it melts into the cake mix and turns it golden.
- 1 teaspoon almond extract (optional) – a little brings out the cherry flavor. Skip it or use extra vanilla.
Instructions
Preheat the oven to 350°F and lightly grease a 9×13 baking dish.
Spread both cans of cherry pie filling across the bottom of the dish. Stir the almond extract into the filling.
In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth.
Drop spoonfuls of the cream cheese mixture evenly over the cherries.
Sprinkle the dry cake mix evenly over the top. Don’t stir it in.
Slice the cold butter into thin pats and lay them across the whole surface. Cover as much as you can so you don’t get dry patches. (You may also choose to melt the butter and pour over the top to cover cake mix, if desired.)
Bake for 45 to 50 minutes, until the top is golden and the edges are bubbling.
Let it sit for 15 to 20 minutes so it thickens, then scoop and serve.
Tips
- Distribute the butter evenly. Full coverage keeps the top from baking up dry and powdery.
- Use room temperature cream cheese so the cheesecake layer blends smooth.
- Don’t mix the layers. Dump cake works because of the layering, and stirring it changes the texture.
- Go by look, not just the clock. You want a golden top and bubbling edges.
- Let it rest before serving. It thickens as it cools and scoops much cleaner.
Storage
Cover and refrigerate leftovers for up to 4 to 5 days, since there’s a cream cheese layer inside.
Freeze in an airtight container for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, microwave individual portions for 30 to 45 seconds, or warm in a 300°F oven until heated through.
More Recipes
If you love easy dump cakes and old-fashioned potluck desserts, you’ll also love these:
Made this Cherry Cheesecake Dump Cake? Scroll down and leave a star rating. It helps other readers find the recipe and tells me which ones to keep sharing.
Recipe
Cherry Cheesecake Dump Cake
Ingredients
- 2 21 ounce cans cherry pie filling
- 8 ounce cream cheese room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 13.25 ounce box yellow cake mix
- ½ cup unsalted butter cold (1 stick)
- 1 teaspoon almond extract optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13 baking dish.
- Spread both cans of cherry pie filling across the bottom of the dish. Stir in the almond extract.
- In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture evenly over the cherries.
- Sprinkle the dry cake mix evenly over the top. Do not mix it in.
- Slice the cold butter into thin pats and lay them evenly over the cake mix, covering as much surface as possible.
- Bake for 45 to 50 minutes, until the top is golden and the edges are bubbling.
- Let the cake rest for 15 to 20 minutes before serving so it thickens.
Notes
- Distribute the butter evenly to avoid dry patches. If any show up after baking, melt a tablespoon of butter, pour it over the spots, and bake a few more minutes.
- Use room temperature cream cheese for a smooth layer.
- Don’t mix the layers.
- Refrigerate leftovers for up to 4 to 5 days. Freeze for up to 2 to 3 months and thaw overnight in the fridge before reheating.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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