Cherry Cheesecake Dump Cake

The first time I heard of Dump Cake was in the 1970s when I was living in Baltimore. A friend said she was going to bring a ‘Dump Cake’ along to dinner and I was certainly intrigued by the name. Then 40 years later, I decided to buy a cookbook that features over 250 dump cake recipes- yes, it was time for me to take the ‘dump plunge.’

Dump Cakes usually require a 1-2-3 DUMP strategy: first you ‘dump’ a can of fruit or pie filling into a cake pan (but it can be fresh fruit), then you add a packet of cake mix on top, followed by a stick of butter- I can’t think of anything easier! It takes less than ten minutes to assemble and only 20 – 30 minutes to bake.

I find that the texture of a dump cake is crispier and slightly crunchier than traditional cake- almost like a cobbler.

Instead of using canned cherry pie filling, I made mine from ‘scratch’, using drained cherries from a jar, sugar and corn flour (see detailed recipe below). 

For my Cherry Cheesecake Dump Cake:

First I ‘dumped’ the cherry pie filling into a cake pan, followed by slices of cream cheese.

Then I added a packet of white (or yellow) cake mix on top:

 Finally, I placed 1/2 cup butter slices on top of the mixture, followed by some slivered almonds.

Bake at 180 C (350 F) for 20 – 30 minutes or until a thin knife inserted into the center of the cake comes out clean. Serve plain or with ice cream or whipped cream.

Are you up for the Dump Challenge?

Cherry Cheesecake Dump Cake

2015-06-10 04:53:32

Serves 4

A delicious cake with a cherry and cream cheese filling. Fast and easy!

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Prep Time

10 min

Prep Time

10 min

For the cherry pie filling

1. 4 cups tart cherries from jar, pitted and drained
2. 1/4 cup water
3. 1 cup sugar
4. 1/4 - 1/2 cup corn flour or corn starch

Remaining ingredients

1. 1/2 cup (125 g cream cheese) cut into small pieces
2. 1 cake mix (white or yellow cake mix)
3. 1/2 cup butter, cut into thin slices
4. 1/4 cup slivered almonds (optional)

To make the cherry pie filling

1. Drain the cherries and place in saucepan with the water and sugar. Bring to boil, reduce heat and then stir in the corn flour. Let simmer for about 5 minutes until the mixture thickens.
2. Pour mixture into cake pan and add small pieces of cream cheese on top.
3. Spread the cake mixture on top, then add the thin slices of butter. Sprinkle the slivered almonds on top.
4. Bake for 20 - 30 minutes or until a thin knife inserted into the center of the cake comes out clean.
5. Serve with ice cream or whipped cream (optional).

Notes

1. To serve my cake, I added extra juices from the cherry filling as a garnish.

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