A dessert that combines the classic flavors of cherry cheesecake with the ease of a dump cake, offering a delightful balance of sweetness and tartness.
Ingredients
Scale:
1 can (21 oz) cherry pie filling
1 box (15.25 oz) yellow cake mix
8 oz cream cheese, softened
1 cup sour cream
½ cup (1 stick) butter, melted
2 large eggs
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it lightly with cooking spray or butter.
In a medium bowl, beat the softened cream cheese until smooth. Mix in the sour cream, ½ cup of melted butter, eggs, and vanilla extract until well combined.
Pour the cherry pie filling evenly into the bottom of the prepared baking dish.
Spread the cream cheese mixture over the cherry filling, ensuring it covers the cherries as evenly as possible.
Sprinkle the dry cake mix evenly over the cream cheese layer. Do not stir; just let it sit on top.
Drizzle the remaining ½ cup of melted butter over the cake mix layer for extra moisture and flavor.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the edges are bubbling. A toothpick inserted into the center should come out clean.
Once done, remove from the oven and let it cool slightly before serving. Enjoy warm or at room temperature!
