Cherry Cream Cheese Dump Cake

This Cherry Cream Cheese Dump Cake is rich, gooey, buttery, and bursting with sweet cherry flavor. With just a few pantry staples and no mixing bowls, this easy dessert comes together in minutes and bakes into a crowd-pleasing treat that tastes like you worked for hours.

Perfect for holidays, potlucks, or a cozy family dessert night!

Ingredients

• 2 cans (21 oz each) cherry pie filling

• 1 container (8 oz) Philadelphia Whipped Cream Cheese

• 1 box white cake mix

• 1 stick (½ cup) butter, melted

• Nonstick cooking spray

Instructions

1. Preheat oven to 350°F (175°C).

2. Grease a 9×13-inch baking dish.

3. Spread both cans of cherry pie filling evenly across the bottom.

4. Spoon small dollops of whipped cream cheese all over the cherries.

5. Sprinkle the dry cake mix evenly over the top.

6. Drizzle the melted butter over the cake mix, covering as much of the surface as possible.

7. Bake for 30–40 minutes, until the top is golden and bubbly.

8. Let cool for 10–15 minutes before serving.

Serve warm with whipped cream or vanilla ice cream.

Variations

• Cherry Cheesecake Version: Use regular cream cheese cut into cubes instead of whipped

• Chocolate Cherry: Use chocolate cake mix

• Almond Cherry: Add ½ teaspoon almond extract to the cherry layer

• Berry Blend: Use one can cherry and one can blueberry

• Peach Cherry: Use one can peach filling + one can cherry

• Coconut Cherry: Sprinkle shredded coconut on top before baking

• Nutty Crunch: Add sliced almonds or chopped pecans

• Holiday Style: Add cinnamon and nutmeg

• Gluten-Free: Use gluten-free cake mix

• Low-Sugar: Use sugar-free pie filling and reduced-sugar cake mix

20 Helpful Tips

1. Spread cherries evenly so every bite has fruit.

2. Small cream cheese dollops melt best.

3. Don’t mix layers — dump and bake!

4. Drizzle butter slowly to cover more surface.

5. Use foil if the top browns too fast.

6. Let cool before cutting for clean slices.

7. Use glass or ceramic baking dishes for best results.

8. Serve warm for gooey texture.

9. Add extra butter for richer flavor.

10. Use room-temp cream cheese for better melting.

11. Spray dish well to avoid sticking.

12. Try with pineapple filling for tropical flavor.

13. Add vanilla ice cream for serving.

14. This dessert thickens as it cools.

15. Store leftovers covered in the fridge.

16. Reheat in microwave or oven.

17. Sprinkle sugar on top for crispness.

18. Add oats for crumble texture.

19. Double recipe for a crowd.

20. Great for potlucks and holidays.

20 Frequently Asked Questions

1. Can I use regular cream cheese?
Yes, just cut it into small cubes.

2. Do I have to melt the butter?
Yes, it helps coat the cake mix evenly.

3. Can I use yellow cake mix?
Yes, it will taste just as good.

4. Can I use homemade pie filling?
Absolutely!

5. Does this need to be refrigerated?
Yes, after it cools.

6. Can I freeze it?
Yes, freeze up to 2 months.

7. Can I use less butter?
Yes, but the topping may be drier.

8. Can I make this in a crockpot?
Yes, cook on HIGH for 2–3 hours.

9. Why is my topping powdery?
It needs more butter.

10. Can I double it?
Yes, use a large pan.

11. Can I add nuts?
Definitely!

12. Can I use strawberry filling?
Yes, it works great.

13. Can I make it dairy-free?
Use dairy-free cream cheese and butter.

14. Can I serve it cold?
Yes, it’s delicious chilled.

15. Can I use fresh cherries?
Yes, cook them first with sugar.

16. Can I use cupcake liners?
Better baked in a pan.

17. Is it very sweet?
Yes — it’s a dessert!

18. Can I reduce sugar?
Use sugar-free filling.

19. Can I make it ahead?
Yes, up to 2 days.

20. What pairs best with it?
Vanilla ice cream or whipped cream.