Easy Cherry Cheesecake Cake
Part cobbler, part dump cake, this cherry cheesecake cake uses cake mix and your favorite cherry pie filling for an easy, crowd-pleasing dessert.
Servings 12
Ingredients
- 1 can cherry pie filling 21 ounces
- 8 ounces cream cheese room temperature
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 box vanilla cake mix 13.25 ounces
- 12 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F. Lightly spray (1) 9x13-inch baking dish with nonstick cooking spray.
- Pour the cherry pie filling into the prepared pan and spread evenly to coat the bottom of the pan.1 can cherry pie filling
- 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
- 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
- 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.