Cherry Cheesecake Dump Cake
This cherry cheesecake dump cake is a 4-ingredient treat made with cherry pie filling, cream cheese, cake mix, and butter.
Serving12 servings
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℉.
- Spray a 9x13" 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.
Notes
Storage Suggestions: Store covered in the fridge for 3-4 days. You can enjoy cold or reheat the cake in the microwave.
Refrigerate Cake: Due to the cream cheese in the cake, we recommend that you keep leftovers covered in the fridge where they will keep for 3-4 days. You can serve the cake hot or cold - eat it cold from the fridge or reheat the cake in the microwave.
Nutrition
Calories: 248 kcal · Carbohydrates: 29 g · Protein: 2 g · Fat: 14 g · Saturated Fat: 9 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.3 g · Cholesterol: 39 mg · Sodium: 138 mg · Potassium: 132 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 694 IU · Vitamin C: 4 mg · Calcium: 32 mg · Iron: 0.3 mg