This Cherry Cheesecake Dump Cake is the ultimate dessert hack—just 4 ingredients and 45 minutes to pure indulgence. Creamy cheesecake filling meets sweet, tangy cherries, all crowned with a golden, buttery cake topping that’s irresistibly crisp and tender. It’s a dessert that feels decadent yet comes together with minimal effort, perfect for impressing guests or treating yourself.
Every bite is a harmony of textures: velvety cheesecake, juicy cherries, and a crumbly, melt-in-your-mouth crust. The rich flavors are balanced with a hint of brightness, making it a crowd-pleaser for any occasion. Whether you’re short on time or simply craving something sweet, this dessert delivers big on taste without the fuss.
Simple Ingredients for Cherry Cheesecake Dump Cake
- 42 ounces canned cherry pie filling (2 cans, 21 ounces each)
- 8 ounces whipped cream cheese (softened for easier dolloping)
- 1 box yellow cake mix (white cake mix works too)
- ½ cup butter, melted (1 stick)
Easy Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with non-stick cooking spray.
- Spread the cherry pie filling evenly across the bottom of the prepared pan.
- Add dollops of whipped cream cheese on top of the cherry filling. Use a spoon to place small spoonfuls evenly across the surface.
- Combine the cake mix and melted butter in a mixing bowl. Use a fork to mix until the texture is crumbly.
- Sprinkle the crumbly mixture evenly over the cream cheese and cherry filling.
- Bake for 30-40 minutes, or until the top turns golden brown.
- Let the cake cool for a few minutes before serving. Scoop into bowls and top with ice cream or whipped cream, if desired.
Serving Suggestions to Elevate Your Cherry Cheesecake Dump Cake
While this dump cake is delicious on its own, adding a scoop of vanilla ice cream or a dollop of whipped cream can take it to the next level. For a fresh twist, sprinkle some chopped toasted almonds or a drizzle of chocolate sauce over the top. These simple additions enhance the flavors and make it feel extra special!
Storage and Reheating Tips for Freshness
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop individual servings in the microwave for 15-20 seconds or warm the entire pan in the oven at 300°F for about 10 minutes. If you’d like to enjoy it chilled, it’s just as tasty straight from the fridge!
Recipe Variations to Keep It Exciting
Feel free to switch up the flavors to suit your taste! Swap cherry pie filling for apple, blueberry, or peach pie filling. You can also experiment with different cake mixes like chocolate or spice cake for a unique twist. For a richer cheesecake flavor, try using regular cream cheese instead of whipped cream cheese.
Time-Saving Tips for Busy Bakers
Pre-measure your ingredients ahead of time to make assembly a breeze. If you’re in a rush, skip the dolloping step and simply spread the whipped cream cheese in an even layer over the pie filling. This small shortcut saves a few minutes without compromising the delicious result!
Essential Equipment for Perfect Results
A 9×13″ baking pan is key for this recipe, but if you don’t have one, two 8×8″ pans will work just as well. A non-stick cooking spray ensures easy cleanup, and a fork works perfectly for blending the cake mix and butter. No fancy tools needed—keeping it simple is the beauty of dump cakes!
Cherry Cheesecake Dump Cake (4 Ingredients)
Ingredients
- 42 ounces canned cherry pie filling (2 cans that are 21 ounces each)
- 8 ounces whipped cream cheese
- 1 box yellow cake mix (white cake mix will work as well)
- ½ cup butter melted, (1 stick of butter)
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9×13″ baking pan with non-stick cooking spray.
- Pour both cans of cherry pie filling into the bottom of the baking pan and spread around evenly.
- Using a spoon, add small dollops of whipped cream cheese all over the top of the pie filling.
- In a mixing bowl, mix together dry cake mix and melted butter with a fork until the cake mix is combined with the butter and is a crumbly texture.
- Sprinkle the crumbled cake mix and butter mixture on top of the cream cheese as evenly as possible.
- Bake for 30-40 minutes or until the top of the cake starts to turn golden.
- Remove the cake from the oven and let it cool for a few minutes.
- Serve scooped into bowls and if desired, top with ice cream or whipped cream.