Description
This Christmas Cherry Cheesecake Dump Cake is a simple and festive dessert perfect for the holiday season. Combining the sweet tartness of cherry pie filling with creamy cream cheese and a buttery cake topping, this dump cake requires minimal prep and delivers maximum flavor. It’s a viral favorite for busy bakers looking for an effortless yet crowd-pleasing treat.
Ingredients
Scale
Filling
- 2 cans cherry pie filling (about 21 oz each)
- 8 oz cream cheese, cubed
Topping
- 1 box yellow cake mix (approximately 15.25 oz)
- ¾ cup unsalted butter, cold and sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the dessert evenly.
- Prepare Filling: Evenly spread the two cans of cherry pie filling into the bottom of a 9×13-inch baking dish to form the fruit base.
- Add Cream Cheese: Scatter the cubed cream cheese over the cherry pie filling, allowing it to partially sink in and create pockets of creamy texture.
- Sprinkle Cake Mix: Evenly distribute the dry yellow cake mix over the cherry and cream cheese layers, covering them completely.
- Add Butter: Top the cake mix with cold, sliced unsalted butter pieces, which will melt during baking to create a rich, crisp topping.
- Bake: Place the dish in the oven and bake for 45 to 50 minutes until the top is golden brown and the filling is bubbling around the edges.
Notes
- Use cold butter straight from the fridge to ensure a crisp and flaky topping.
- For a richer flavor, try substituting the yellow cake mix with a butter or vanilla cake mix.
- Serve warm with whipped cream or vanilla ice cream for an extra indulgent touch.
- Leftovers store well refrigerated for up to 4 days and can be reheated in the oven or microwave.