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Cherry pineapple cheesecake dump cake with golden crust and cherry filling bubbling in a white baking dish

Cherry Pineapple Cheesecake Dump Cake

An incredibly easy cherry pineapple cheesecake dump cake with cherry pie filling, crushed pineapple, cream cheese, and a golden buttery cake mix crust. 4 ingredients, zero mixing, ready in 55 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients

Ingredients
  • 1 can crushed pineapple 20 oz, do NOT drain
  • 1 can cherry pie filling 21 oz
  • 8 oz cream cheese softened to room temperature, cubed
  • 1 box yellow cake mix 15.25 oz, used dry — do not prepare
  • 1/2 cup cold unsalted butter sliced into thin pats, distributed evenly over cake mix

Equipment

  • 9x13 baking pan
  • Knife for slicing butter and cream cheese

Method

  1. Preheat the oven to 350°F and lightly grease a 9x13 baking pan.
  2. Spread the undrained crushed pineapple in an even layer across the bottom of the pan.
  3. Pour the cherry pie filling over the pineapple and spread evenly.
  4. Cut the softened cream cheese into small cubes and scatter evenly over the fruit layers.
  5. Sprinkle the dry cake mix evenly over the fruit and cream cheese layers, covering the entire surface.
  6. Slice the cold butter into thin pats and lay them evenly across the entire cake mix surface. Do not stir.
  7. Bake for 45-55 minutes until the top is deep golden brown and the fruit is bubbling around the sides.
  8. Let rest for 10-15 minutes, then scoop and serve warm with vanilla ice cream or whipped cream.

Notes

Do NOT drain the pineapple. Do NOT stir the layers. Distribute butter as evenly as possible to avoid dry spots. Let rest 10 minutes before serving. Refrigerate leftovers — cream cheese layer requires refrigeration.