Description
A delightful and easy-to-make Cherry Pineapple Cheesecake Dump Cake that combines fruity flavors with a creamy cheesecake layer and a buttery cake topping.
Ingredients
Scale
- 1 can (21 oz) cherry pie filling
- 1 can (20 oz) crushed pineapple, drained
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup shredded coconut (optional)
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a 9×13 inch baking dish, spread the cherry pie filling evenly on the bottom. Top with the drained crushed pineapple.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of the cream cheese mixture over the fruit layer, spreading it gently with a spatula.
- Sprinkle the dry yellow cake mix evenly over the cream cheese layer. Do not stir; just spread it out evenly.
- Drizzle the melted butter over the top of the cake mix, ensuring it covers as much of the mix as possible. If desired, sprinkle shredded coconut and chopped nuts on top for added texture and flavor.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the cake is set. Let it cool for a few minutes before serving.
Notes
- Let the cake cool for a few minutes before serving to allow the layers to set better.
- Variations can include using different fruit fillings or cake mixes.
Nutrition
- Serving Size: 1 piece
- Calories: 330
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg