Cherry Cheesecake Dump Cake with Sweet Vanilla Crust

This cherry cheesecake dump cake delivers a creamy, sweet cheesecake layer topped with juicy cherries and a buttery, golden cake crust—all in one simple pan. It’s a quick dessert that looks impressive but comes together in minutes, perfect for weeknight treats or last-minute gatherings.

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

How To Make It

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.

Tips

• Use full-fat cream cheese for a rich, smooth cheesecake layer.
• Don’t stir the cake mix into the fruit; it bakes into a crisp topping naturally.
• If your cherries seem dry, add a tablespoon of water to each can before layering to keep the cake moist.
• For extra flavor, sprinkle a pinch of cinnamon over the cake mix before baking.

Variations

• Swap cherries for blueberry or mixed berry pie filling for a different fruit twist.
• Use a white cake mix instead of yellow for a lighter flavor.
• Add 1/2 cup of chopped white chocolate or almond slivers over the top for added texture and sweetness.

FAQ

Can I make this ahead of time?

Yes. Assemble the cake and cover tightly with foil, storing in the refrigerator for up to 24 hours before baking. Bake as directed when ready.

Can I freeze leftover cherry cheesecake dump cake?

Absolutely. Cool completely, then wrap tightly in plastic wrap and foil. Freeze up to 2 months. Thaw in the fridge before reheating in the oven.

What if I don’t have cream cheese?

You could substitute ricotta or mascarpone, but the texture and tang will be slightly different. Cream cheese is best for the classic cheesecake layer.

Can I use a different fruit filling?

Yes! This method works with any canned fruit pie filling like blueberry, apple, or peach. Just make sure it’s thick to prevent a soggy cake.

How do I serve it?

Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.