Cherry Cheesecake Dump Cake with Sweet Vanilla Crust

Cherry cheesecake dump cake has three layers in one 9×13-inch dish: a sweetened cream cheese layer, canned cherry pie filling, and a dry cake mix dotted with butter that bakes into a golden, crumbly crust. There is no mixing of the cake itself, so the only bowl you need is for the cream cheese. It serves 12 and takes about 1 hour 5 minutes, most of it hands-off baking.

Ingredients

Cherry Cheesecake Layer

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg

Fruit Layer

• 2 cans (21 oz each) cherry pie filling

Cake Topping

• 1 box (15.25 oz) yellow or white cake mix
• 1/2 cup (1 stick) unsalted butter, sliced into thin pats

Layering and Baking Step by Step

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a medium bowl, beat the cream cheese, sugar, vanilla, and egg until smooth and creamy. Spread evenly in the prepared baking dish.
3. Pour the cherry pie filling over the cream cheese layer, spreading it gently to cover.
4. Sprinkle the dry cake mix evenly over the cherries. Try to cover all the filling but don’t press it down.
5. Scatter the sliced butter over the top of the cake mix. Some butter pieces may overlap; that’s fine.
6. Bake uncovered for 50–60 minutes, until the top is golden and the cherry filling is bubbly around the edges.
7. Allow to cool for at least 15 minutes before serving. The cake will set slightly as it cools.

Keeping the Cake Topping Crisp, Not Pasty

• Sprinkle the cake mix over the cherries without stirring or pressing it down. It absorbs moisture from the fruit and butter and bakes into a crisp topping on its own.
• Slice the butter into thin pats and cover as much of the surface as you can. Dry patches of cake mix stay powdery after baking.
• Use full-fat cream cheese, softened, so the layer beats smooth and sets creamy.
• If the pie filling looks stiff or dry, a tablespoon of water per can loosens it so the cake beneath stays moist.
• A pinch of cinnamon over the cake mix adds a little warmth.

Fruit, Cake Mix and Cream Cheese Swaps

• Other fruit: Blueberry, mixed berry, apple or peach pie filling all use the same method. Pick a thick filling; a thin one makes the topping soggy.
• White instead of yellow cake mix: Gives a paler, slightly lighter-tasting crust.
• Crunch: Chopped white chocolate or sliced almonds over the top add texture.
• Ricotta or mascarpone for cream cheese: Expect a less tangy, differently textured layer. Cream cheese gives the closest cheesecake flavor.

For more cake-mix desserts, see the classic cherry dump cake, the chocolate cherry dump cake, or the strawberry cheesecake dump cake.

Make Ahead, Serving and Storing

You can assemble the cake, cover it tightly with foil and refrigerate for up to 24 hours before baking. Bake as directed when ready.

Serve it warm or at room temperature after the 15-minute cool-down, with vanilla ice cream or whipped cream if you like. Because the cream cheese layer contains egg and dairy, refrigerate leftovers within 2 hours and eat them within 3 to 4 days. To freeze, cool completely, wrap in plastic wrap and foil and freeze for up to 2 months; thaw in the fridge and reheat in the oven.

FAQ

Can I use a different canned fruit filling?

Yes. Any thick pie filling works, including blueberry, apple or peach.

What if I don’t have cream cheese?

Ricotta or mascarpone can be substituted, but the texture and tang will be different from a true cheesecake layer.

You Might Also Like

Chocolate Cherry Dump Cake — Rich and Simple Dessert

Cherries in the Snow With Creamy No-Bake Layers

Cherry Dump Cake With Golden Buttery Topping (Easy)

Apple Pie Biscuits With Gooey Cinnamon Filling

Cheeseburger Egg Rolls for Crispy Party Bites — 30 Min

Strawberry Cheesecake Dump Cake with Creamy Layers