This Cherry Cream Cheese Dump Cake is the ultimate no-fuss dessert that tastes like you spent hours in the kitchen. Sweet cherry pie filling, pockets of creamy cheesecake, and a buttery golden cake topping come together in a single pan, no mixing bowls required! Perfect for potlucks, holidays, or anytime you’re craving something sweet and satisfying.
Ingredients
- 2 cans (21 oz each) cherry pie filling
- 1 box yellow or white cake mix (15.25 oz)
- 1/2 cup (1 stick) butter, cut into thin slices
- 8 oz cream cheese, cut into small cubes
- 1 teaspoon vanilla extract (optional)
- 1/4 cup chopped almonds or pecans (optional for texture)
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Spread both cans of cherry pie filling evenly in the bottom of the dish.
- If using, drizzle vanilla extract over the cherries.
- Dot the surface with cream cheese cubes, spacing them evenly.
- Sprinkle the dry cake mix evenly over everything — resist the urge to stir!
- Layer butter slices across the cake mix, covering as much surface as possible.
- Add chopped nuts on top, if desired, for a little crunch.
- Bake for 45–50 minutes, or until the top is golden and bubbly.
- Serve warm with vanilla ice cream or whipped cream for an extra treat.
Variation
- Use a different fruit filling
Swap out the cherry pie filling for blueberry, apple, or peach pie filling. Each option brings a new flavor twist—apple pairs beautifully with a dash of cinnamon, while blueberry gives it a deeper, tangier edge. You can even combine half-and-half for a mixed fruit version. - Chocolate lover’s version
Replace the yellow cake mix with a chocolate cake mix for a black forest-inspired treat. The cherry and chocolate combination is rich, decadent, and sure to impress at any gathering. - Add a crumble topping
Before baking, mix 1/4 cup brown sugar with 1/2 cup rolled oats and a few tablespoons of melted butter, and sprinkle it over the top of the butter slices. This adds a nice crunchy texture and a hint of caramel flavor that complements the soft cake and fruit layers.
Cooking Notes
- Don’t mix the cake mix
It might feel strange, but resist the urge to stir the cake mix into the filling. Dump cakes are designed for layering, and the butter melts through the mix while baking to create a tender, crisp topping. - Distribute butter evenly
Be sure the butter slices are spread across the entire top of the cake mix. Any dry spots without butter may remain powdery after baking. You can also melt the butter and drizzle it over if you want more even coverage. - Watch the edges
Ovens vary, so start checking around the 40-minute mark. The edges should be bubbly and slightly browned, and the top should be golden. If it’s browning too fast, loosely cover it with foil for the last 10 minutes of baking.
Serving Suggestions
- Serve warm with ice cream
A big scoop of vanilla ice cream on top of a warm piece of dump cake creates the perfect hot-cold contrast. The ice cream melts into the cake and adds an extra layer of creamy indulgence. - Add a dollop of whipped cream
For a lighter topping, homemade whipped cream (or a swirl from the can) adds a fluffy touch without overpowering the fruity, creamy cake. Try flavoring your whipped cream with a hint of almond or vanilla extract for extra flair. - Pair with coffee or tea
This dump cake isn’t just for dessert, it’s delicious as an afternoon treat. Serve a square with a mug of coffee or a cozy cup of tea for a sweet and satisfying pick-me-up.
Tips
- Soften the cream cheese slightly
Let the cream cheese sit at room temperature for 10–15 minutes before cutting into cubes. This helps it melt more smoothly into the cake and prevents overly firm chunks. - Try melted butter for even coverage
If you’re concerned about even baking, melt the butter and pour it over the cake mix instead of slicing it. This can help ensure the entire top bakes up golden and crisp without dry patches. - Make ahead and reheat
You can make this cake a day ahead and store it covered in the fridge. To reheat, warm individual slices in the microwave for 20–30 seconds or place the entire dish in a low oven (300°F) for about 10 minutes.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Total Time: 55–60 minutes
Nutritional Information (Per serving – approx. 1/12 of the dish)
Calories: ~340
Protein: ~3g
Sodium: ~320mg
Note: Nutritional values are estimates and can vary based on specific ingredients used.
Frequently Asked Questions
- Can I use fresh cherries instead of pie filling?
Yes, but you’ll need to cook them down first with sugar and a bit of cornstarch to mimic the texture and sweetness of canned pie filling. Using raw cherries without preparing them first will result in a dry and less flavorful base. - Can this recipe be made gluten-free?
Absolutely! Just swap the standard cake mix for a gluten-free version. Many popular brands offer yellow or vanilla gluten-free mixes that work beautifully in this recipe. - Does this need to be refrigerated after baking?
Yes. Because of the cream cheese, any leftovers should be stored in the refrigerator once the cake has cooled. Simply cover with foil or transfer to an airtight container and enjoy within 3 days. - Can I freeze dump cake?
Yes, you can freeze it after baking. Let the cake cool completely, then wrap it tightly or store in a freezer-safe container. Thaw in the fridge overnight and reheat in the oven or microwave before serving.
Conclusion
This Cherry Cream Cheese Dump Cake is everything you want in a dessert: simple to make, irresistibly rich, and bursting with fruity goodness. Whether you’re baking it for a gathering or just need a comforting sweet treat with minimal effort, this one-pan wonder always delivers. Don’t forget the ice cream — it’s the cherry on top!
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Cherry Cream Cheese Dump Cake
- Total Time: ~1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cherry Cream Cheese Dump Cake is the ultimate no-fuss dessert that tastes like you spent hours in the kitchen. Sweet cherry pie filling, pockets of creamy cheesecake, and a buttery golden cake topping come together in a single pan, no mixing bowls required! Perfect for potlucks, holidays, or anytime you’re craving something sweet and satisfying.
Ingredients
Scale
- 2 cans (21 oz each) cherry pie filling
- 1 box yellow or white cake mix (15.25 oz)
- 1/2 cup (1 stick) butter, cut into thin slices
- 8 oz cream cheese, cut into small cubes
- 1 teaspoon vanilla extract (optional)
- 1/4 cup chopped almonds or pecans (optional for texture)
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Spread both cans of cherry pie filling evenly in the bottom of the dish.
- If using, drizzle vanilla extract over the cherries.
- Dot the surface with cream cheese cubes, spacing them evenly.
- Sprinkle the dry cake mix evenly over everything — resist the urge to stir!
- Layer butter slices across the cake mix, covering as much surface as possible.
- Add chopped nuts on top, if desired, for a little crunch.
- Bake for 45–50 minutes, or until the top is golden and bubbly.
- Serve warm with vanilla ice cream or whipped cream for an extra treat.
Notes
- You can swap the cherry pie filling for blueberry or apple if you’re in the mood for something different.
- Want it richer? Use a full-fat cream cheese and a buttery yellow cake mix.
- Store leftovers covered in the fridge for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: ~340
- Sugar: ~27g
- Sodium: ~320mg
- Fat: ~18g
- Saturated Fat: ~9g
- Unsaturated Fat: ~7g
- Trans Fat: ~0.5g
- Carbohydrates: ~42g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~35mg
Keywords: cherry dump cake, cream cheese dump cake, easy cherry dessert, cherry cobbler cake, one-pan dessert