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Part cobbler, part dump cake, this cherry cheesecake cake uses cake mix and your favorite cherry pie filling for an easy, crowd-pleasing dessert.
If you’ve been around for a while, you know how much I love a good cherry cheesecake.
I actually love it so much that I have a whole bunch of cherry-cheesecake-inspired recipes. Cherry cheesecake cookies, cherry cheesecake cupcakes, and cherry cheesecake dip are just a few of my favorites.
Because as much as I love a big traditional cheesecake, it’s not always a realistic dessert to make when you have a craving for cherry cheesecake. But a recipe like this easy cherry cheesecake cake?
So quick and easy. In fact, this is so easy that my kid can make it!
What is cherry cheesecake cake?
This cherry cheesecake cake is a cross between cherry dump cake and cherry cobbler with the addition of a tangy cream cheese layer.
Sweet-tart cherry pie filling gets topped with cream cheese and finished with a buttery cake mix layer. It’s the perfect mix of flavors and textures all wrapped up in one easy-peasy dessert.
This is a recipe you can take to a cookout, game-day party, movie night…everyone will love this one. And you’ll love how simple it is to throw together!
How to make this easy cherry cheesecake cake
Ingredients you’ll need
You’ll only need a handful of ingredients for this recipe. You might even have most of them in your pantry already!
To make cherry cheesecake cake, you will need:
- 1 (21-ounce) can cherry pie filling
- 8 ounces room-temperature cream cheese
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 (13.25-ounce) box vanilla cake mix
- 12 tablespoons melted unsalted butter
When I use canned pie filling, I like to get the “extra fruit” varieties. You can also use homemade cherry pie filling if you prefer.
Make sure your cream cheese is at room temperature before you start baking. If you forget to set it out ahead of time, check out my tips for how to soften cream cheese.
This recipe uses a 13.25-ounce box of vanilla cake mix. Make sure to check the size of the mix you are buying; Betty Crocker is my preferred brand for 13.25-ounce mixes.
Making this recipe
Spray your favorite 9×13-inch baking dish with nonstick spray, then spread the cherry pie filling in the bottom.
Use an electric mixer to beat together the softened cream cheese and the sugar until smooth. Add the egg and vanilla and mix until well combined.
Pour this cream cheese mixture over the pie filling, using a spatula or spoon to spread it out evenly.
In another bowl, mix the cake mix and the melted butter until the two are well combined. The mixture will be crumbly. Sprinkle this over the cream cheese layer.
Bake the cherry cheesecake cake at 350°F for 40-45 minutes, or until the top is golden brown. Let the cake cool for at least 15 minutes before serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage
Because of the cream cheese layer in this cake, I recommend storing leftovers in an airtight container in the refrigerator for up to 3 days.
If you’d like, you can warm leftovers in the microwave for 30-60 seconds before enjoying.
Recipe variations
Just because this cherry cheesecake cake recipe is easy doesn’t mean that there aren’t ways to make it your own!
If you don’t love cherries, feel free to swap the cherry pie filling for a 21-ounce can of blueberry, strawberry, or peach pie filling.
You can also give it a chocolate-covered-cherry twist by using a chocolate cake mix instead of vanilla. I recommend using devil’s food cake mix for a super rich version.
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Preheat oven to 350°F. Lightly spray (1) 9×13-inch baking dish with nonstick cooking spray.
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Pour the cherry pie filling into the prepared pan and spread evenly to coat the bottom of the pan.
1 can cherry pie filling
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In a large bowl with an electric mixer, beat the cream cheese and sugar on medium speed until smooth. Add in egg and vanilla and mix until combined. Pour the cream cheese mixture over the cherry pie filling and use an offset spatula, or spoon to spread evenly.
8 ounces cream cheese, ⅓ cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract
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In another large bowl, combine the dry cake (do not prepare cake according to package directions, you are just using the dry mix) with the melted butter until the butter is thoroughly incorporated; mixture will be crumbly. Sprinkle cake mix mixture over the cream cheese layer.
1 box vanilla cake mix, 12 tablespoons unsalted butter
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Bake in the preheated oven for 40-45 minutes or until golden brown. Allow the cake to cool for at least 15 minutes before serving with vanilla ice cream or whipped cream.
Calories: 411kcal, Carbohydrates: 56g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 374mg, Potassium: 112mg, Fiber: 1g, Sugar: 24g, Vitamin A: 725IU, Vitamin C: 2mg, Calcium: 124mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
