Description
This Cherry Pineapple Cheesecake Dump Cake is the ultimate easy dessert that tastes like pure comfort in every bite. Sweet cherry pie filling and juicy pineapple bake beneath a creamy cheesecake layer, all topped with buttery golden cake mix that turns perfectly crisp in the oven. The flavors melt together into a warm, fruity, creamy dessert that feels indulgent but requires almost no effort. Served warm with a scoop of vanilla ice cream or a dollop of whipped cream, it’s a simple crowd-pleaser perfect for family gatherings, potlucks, or anytime you’re craving something sweet and cozy.
Ingredients
Scale
- 1 can (21 oz) cherry pie filling
- 1 can (20 oz) crushed pineapple, drained
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup shredded coconut (optional)
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Spread the cherry pie filling evenly across the bottom of the baking dish. Add the drained crushed pineapple over the cherries, spreading it into an even layer so every bite gets a mix of fruity sweetness.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of this cheesecake mixture across the fruit layer and gently spread with a spatula.
- Sprinkle the dry yellow cake mix evenly over the cream cheese layer. Do not mix it into the layers—simply distribute it evenly across the surface.
- Drizzle the melted butter evenly over the cake mix, trying to cover as much of the surface as possible. Sprinkle the shredded coconut and chopped nuts on top if using.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbly.
- Allow the cake to cool slightly before serving. Serve warm for the best texture and flavor.
Notes
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Spread the cherry pie filling evenly across the bottom of the baking dish. Add the drained crushed pineapple over the cherries, spreading it into an even layer so every bite gets a mix of fruity sweetness.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of this cheesecake mixture across the fruit layer and gently spread with a spatula.
- Sprinkle the dry yellow cake mix evenly over the cream cheese layer. Do not mix it into the layers—simply distribute it evenly across the surface.
- Drizzle the melted butter evenly over the cake mix, trying to cover as much of the surface as possible. Sprinkle the shredded coconut and chopped nuts on top if using.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbly.
- Allow the cake to cool slightly before serving. Serve warm for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 32g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cherry dump cake, pineapple cheesecake dump cake, easy dump cake recipe, cherry pineapple dessert, cheesecake dump cake