5-Minute Prep Cherry Cheesecake Dump Cake
This cherry cheesecake dump cake takes just 5 minutes to put together and bakes into a golden, buttery crust with a creamy cheesecake center and pockets of sweet cherry pie filling. It looks way more impressive than the effort it asks for.
I keep this recipe handy for potlucks and weekends when I want something warm and scoopable. The layers do all the work in the oven, and every bite tastes like cherry cheesecake without ever rolling out a crust.
Why This Cherry Dump Cake Works
The magic happens in the oven with dry cake mix and melted butter. As it bakes, the butter soaks into the mix and forms a crisp, crackly top while the cheesecake layer stays soft and custardy underneath.
No creaming, no crust, no fuss. You get ribbons of jammy cherries, a tangy cheesecake swirl, and a buttery crumb in every spoonful, just like a cobbler crossed with cheesecake.
Ingredients
- 2 (21 oz) cans cherry pie filling: any brand, or homemade if you have it
- 8 oz cream cheese, softened: full-fat for the creamiest texture
- 1/2 cup granulated sugar: balances the tang
- 1 teaspoon vanilla extract: rounds out the cheesecake flavor
- 1 box (15.25 oz) yellow cake mix: use the dry mix straight from the box, do not prepare it
- 3/4 cup unsalted butter, melted: helps the topping brown and crisp
Variations / Substitutions
- Berry swap: use blueberry pie filling for a blueberry cheesecake version
- Cake mix: white cake mix or spice cake mix both work, whichever you have on hand
- Dairy-free: use a plant-based cream cheese and vegan butter sticks
If you have fresh berries, try my Easy Mixed Berry Cobbler for a similar oven-baked dessert.
How To Make Cherry Cheesecake Dump Cake
Step 1: Layer the Cherry Filling
Preheat your oven to 350°F (175°C). Spread the 2 cans of cherry pie filling evenly into a 9×13-inch baking dish.
This layer will turn jammy and bubbly as it bakes, creating a sweet base for the cheesecake to sit on.
Step 2: Beat the Cheesecake Mixture
Beat the softened 8 oz cream cheese, 1/2 cup sugar, and 1 teaspoon vanilla with a hand mixer until smooth and no lumps remain, about 2 minutes.
It should look like a thick, spreadable cheesecake batter. If the mixture is too stiff, let the cream cheese soften a bit longer. It should not be runny, or it will soak into the cake.
Step 3: Spread the Cheesecake and Top with Cake Mix
Drop spoonfuls of the cheesecake mixture over the cherries and gently spread it as evenly as you can, don’t worry about perfect coverage. Then sprinkle the entire box of dry yellow cake mix over the top. Pour the 3/4 cup melted butter evenly over the dry mix, trying to cover as much of the surface as possible.
It will look messy, and that is exactly right. No stirring needed. The butter will seep down and form a crackly golden crust while the cheesecake stays soft underneath.
Step 4: Bake Until Golden and Bubbly
Bake for 45 to 50 minutes, until the top is deeply golden and the edges are bubbling. The center may still jiggle slightly, but it will set as it cools.
Let the cake rest for about 15 minutes before scooping so the layers can settle. Serve it warm with a scoop of vanilla ice cream on top.
Tips for the Best Dump Cake
- Soften the cream cheese fully: so it blends into a smooth, lump-free mixture. A quick 15 seconds in the microwave helps if you are short on time.
- Do not stir the layers: after adding the cake mix or butter. Let them stay distinct for the right texture.
- Use a glass baking dish: if you have one, you can peek at the edges to see when the cherries are bubbling, which tells you it is done.
- If the top browns too fast, tent the dish loosely with foil after the 30-minute mark and continue baking.
Bake times may shift a bit depending on your pan.
| Pan Size | Pan Material | Bake Time |
|---|---|---|
| 9×13-inch | Glass or metal | 45 to 50 mins |
| 8×8-inch | Glass or metal | 55 to 60 mins (thicker) |
| 10-inch cast iron | Cast iron | 40 to 45 mins |
Storing Leftover Cherry Cheesecake Dump Cake
- Refrigerate: cover the dish and refrigerate for up to 4 days.
- Reheating: warm individual servings in the microwave for 30 to 45 seconds.
- Serve cold: this cake is also good cold, straight from the fridge, almost like a cheesecake bar.
Frequently Asked Questions
Can I assemble this dump cake the night before?
No, the dry cake mix would absorb moisture and turn gummy overnight. Assemble it right before baking.
My topping did not get crispy. What went wrong?
The butter probably did not cover enough of the dry mix. Make sure to pour it evenly over the entire surface so no large pockets of dry powder remain.
Can I use fresh cherries instead of canned pie filling?
You can, but you will need to make a quick stovetop cherry filling with sugar and cornstarch first. Canned filling already has the right consistency and sweetness.
Why did the cheesecake layer sink into the cherries?
If the cream cheese mixture was too runny or not spread carefully, it can disappear into the fruit. Make sure it is thick and use a gentle spreading motion.
Cherry Cheesecake Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Spread cherry pie filling evenly in a 9×13-inch baking dish.
- In a medium bowl, beat cream cheese, sugar, and vanilla with a hand mixer until smooth, about 2 minutes.
- Drop spoonfuls of the cheesecake mixture over the cherries and spread gently. Sprinkle the dry cake mix evenly over the top, then pour melted butter over the mix, covering as much surface area as you can.
- Bake for 45 to 50 minutes until the top is deep golden and edges are bubbling. Let cool 15 minutes before serving.
