Cherry Cheesecake Dump Cake with Crumble Topping
Cherry Cheesecake Dump Cake with Crumble Topping combines cherry pie filling, swirled cream cheese, and a buttery cake mix crumble into an easy baked dessert that tastes like cherry cheesecake with a crispy cobbler-style top. Four ingredients, one pan, and ready in under an hour.
Servings: 10 servings
Calories: 475kcal
Equipment
Ingredients
- 42 oz. cherry pie filling
- 8 oz whipped cream cheese softened
- 15.25 oz yellow cake mix
- ½ cup butter softened
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray.
- Spread cherry pie filling in an even layer across the bottom of the prepared dish.
- Add small dollops of softened whipped cream cheese on top of the cherry filling. Use a butter knife to swirl and press the cream cheese into the filling, distributing it throughout without fully mixing it in.
- In a separate bowl, combine the dry yellow cake mix and softened butter. Stir and press together until the mixture resembles coarse, crumbly clumps — similar to a streusel topping.
- Sprinkle the crumble mixture evenly over the cherry and cream cheese layer, covering edge to edge.
- Bake uncovered for 50-55 minutes, or until the top is lightly golden and the cherry filling is bubbling around the edges.
- Remove from oven and let rest 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Butter must be softened, not melted, to achieve a crumble texture. Melted butter will make the topping dense rather than crispy.
- Stir ¼ tsp almond extract into the cherry filling before layering for a deeper cherry flavor.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave for 30 seconds per serving.
- To reheat for a crowd, warm in a 300°F oven for 10 minutes.
Nutrition
Serving: 1serving | Calories: 475kcal