I still remember the first time I made this cherry cheesecake dump cake for an impromptu potluck; everyone asked for the recipe before dessert was even gone. It’s a layered, comfort-food dessert that blends sweet cherry pie filling with a creamy cheesecake layer and a crunchy cake topping, all baked in one pan. It’s perfect when you want a showy dessert without fuss, and if you enjoy simple, crowd-pleasing sweets, you might also like my take on a flourless oatmeal carrot cake: flourless oatmeal carrot cake.
Why you’ll love this dish
This recipe is deceptively easy but delivers bakery-style flavors. You get the tang of cream cheese, the bright pop of cherries, and a buttery, cake-like crust with almost no hands-on time. It’s budget-friendly since it uses pantry staples and a boxed cake mix, and it’s forgiving—great for beginner bakers or last-minute hosting.
"I tossed this together on a weeknight and it disappeared faster than I could plate it. Sweet, creamy, and exactly the kind of comfort dessert I needed."
When to make it: bring it to casual gatherings, bake it for a family dessert night, or prepare it for a potluck when you want something that travels well.
Step-by-step overview
This is a straightforward assembly recipe. You layer cherry pie filling in a greased 9×13 pan, spread a sweetened cream cheese layer over the cherries, sprinkle dry cake mix on top, and pour melted butter over the cake mix so it bakes into a crisp, golden topping. Optionally sprinkle chopped pecans and cinnamon for texture and warmth. Bake about 40 to 45 minutes and allow it to cool slightly before serving. Prep time is under 15 minutes and active hands-on time is minimal.
What you’ll need
- 1 can (21 oz) cherry pie filling
- 1 package (8 oz) cream cheese, softened (bring to room temperature for easier mixing)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix, dry
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional; walnuts work too)
- 1 teaspoon ground cinnamon
Notes on ingredients: use full-fat cream cheese for the best texture. If you need a gluten-free version, substitute a gluten-free yellow cake mix. For a nut-free version, omit the pecans entirely or sprinkle toasted oats for crunch.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray.
- In a medium bowl, beat the softened cream cheese with the sugar and vanilla until smooth and lump-free. Scrape down the sides so the mixture is even.
- Spread the cherry pie filling evenly across the bottom of the prepared baking dish. Use an offset spatula or the back of a spoon for an even layer.
- Dollop the cream cheese mixture over the cherries in spoonfuls. Gently spread it into an even layer, but a few swirls are fine.
- Sprinkle the entire surface with the dry yellow cake mix, covering the cream cheese layer completely.
- Drizzle the melted butter evenly over the top so the cake mix becomes moistened in spots; this helps it bake into a crisp topping.
- If using, scatter the chopped pecans and sprinkle the ground cinnamon on top for added texture and warmth.
- Bake for 40 to 45 minutes, until the top is golden brown and the filling is set—edges will bubble slightly.
- Remove from the oven and let cool for 15 to 20 minutes before serving so the layers settle.
Best ways to enjoy it
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast. For a pretty presentation, cut into squares and spoon extra warm cherry syrup over each piece. Pair it with coffee, strong black tea, or a lightly sweetened latte. If you’re serving a crowd, bake in the 9×13 pan and present slices on a platter for easy self-serve.
Storage and reheating tips
Because of the cream cheese layer, store leftovers in the refrigerator. Cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will keep 3 to 4 days chilled. To reheat, warm individual portions in a 325°F oven for 10 to 15 minutes or microwave briefly until warm. For longer storage, wrap individual slices in plastic and foil, then freeze up to 2 months; thaw overnight in the refrigerator before reheating. Do not leave servings at room temperature for more than two hours for food safety.
Pro chef tips
- Bring the cream cheese to room temperature; it whips smoother and creates a silkier layer.
- Use an offset spatula to spread both the cherry and cream cheese layers for even coverage.
- Pour the melted butter slowly and try to distribute it evenly so the cake mix bakes into a uniform crust.
- If the top browns too quickly, tent the pan loosely with foil during the last 10 minutes.
- Line the pan with foil for easier cleanup and to lift slices out cleanly.
- Resist the urge to stir the cake mix into the filling; it should stay dry on top so it crisps while baking.
Creative twists
Swap the cherry pie filling for blueberry or mixed berry for a different fruit profile. Try a chocolate cake mix and some mini chocolate chips for a chocolate-cherry version. For a no-bake dessert to serve alongside this warm option, consider making no-bake cake batter protein balls: no-bake cake batter protein balls. To make this dairy-free, use a plant-based cream cheese and vegan butter; baking times stay similar.
Common questions
How long does it take to make from start to finish?
Active prep is about 10 to 15 minutes. Bake time is 40 to 45 minutes and allow 15 to 20 minutes to cool before serving. Plan for roughly one hour total.
Can I prepare this ahead of time?
Yes. Assemble the dish, cover it, and keep it refrigerated for up to 24 hours before baking. Bring it back to the refrigerator temperature for safety and increase baking time by 5 to 10 minutes if needed.
Can I use fresh cherries instead of canned pie filling?
You can, but fresh cherries will release more juice. To use fresh cherries, pit and toss about 3 to 4 cups of cherries with 1/4 to 1/2 cup granulated sugar and 1 to 2 tablespoons cornstarch to thicken, then spread as directed.
Is this recipe freezer-friendly?
Yes. Once cooled, slice and wrap portions tightly for freezing up to 2 months. Thaw in the refrigerator overnight before reheating.
How do I make it nut-free for a school event?
Simply omit the pecans and, if you want extra crunch, sprinkle toasted oats or sunflower seeds if allowed. Always check school policies for nut restrictions and cross-contact concerns.
Cherry Cheesecake Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or nonstick spray.
- In a medium bowl, beat the softened cream cheese with the sugar and vanilla until smooth and lump-free. Scrape down the sides.
- Spread the cherry pie filling evenly in the prepared baking dish.
- Dollop the cream cheese mixture over the cherry layer, spreading gently but leaving some swirls.
- Sprinkle the dry yellow cake mix evenly over the top of the cream cheese layer.
- Drizzle the melted butter evenly over the cake mix.
- If using, scatter chopped pecans and sprinkle cinnamon on top.
- Bake for 40 to 45 minutes, until the top is golden brown and the filling is set.
- Let cool for 15 to 20 minutes before serving.
