Easy Cherry Cheesecake Cake: A Gooey, Fruity Dessert With a Buttery Golden Topping

This easy cherry cheesecake cake is the kind of dessert that looks fancy but takes almost no effort. It combines sweet cherries with a creamy cheesecake layer, then tops it all with buttery cake mix that bakes into a golden crust. The result is a luscious mix of gooey fruit, rich cheesecake, and crisp-tender topping in every bite.

It’s the perfect dessert to bring to gatherings, holidays, or family dinners. Serve it warm with whipped cream, vanilla ice cream, or even a few fresh cherries for a bakery-worthy finish.

Why This Recipe Is My Favorite

I love this recipe because it’s like two desserts in one: cherry cheesecake and cake baked together.

The cherries bubble into a sweet-tart layer, the cheesecake filling turns silky as it bakes, and the cake mix topping gets buttery and golden. It’s indulgent, but so easy to make — no springform pan, no fuss, just dump, layer, and bake.

Whenever I make it for family, it disappears fast. Everyone goes back for seconds, and I love that it tastes like something special without keeping me in the kitchen all day.

History and Fun Facts About Cheesecake Cakes

Cheesecake itself has been around for thousands of years, with versions dating back to ancient Greece. In America, it became famous in the 1900s, especially the creamy New York–style cheesecake. Dump cakes, meanwhile, rose in popularity in the 1960s when cake mixes became a pantry staple.

The combination of cheesecake and dump cake is a more modern invention, born out of the internet age of recipe sharing. It takes the richness of cheesecake and pairs it with the no-fuss ease of a dump cake — making it a favorite shortcut dessert across kitchens today.

The Role of Each Ingredient

• Cherry pie filling creates the sweet, tart, fruity base.

• Cream cheese brings richness and a creamy tang.

• Granulated sugar sweetens the cheesecake filling.

• Vanilla extract warms and balances both the cheesecake and cherry flavors.

• Yellow or vanilla cake mix forms the buttery, crisp topping.

• Unsalted butter melts into the cake mix, helping it brown and crisp.

• Egg binds the cheesecake filling and gives it a smooth texture.

Substitution Tips and Advice

Swap cherry pie filling for blueberry or strawberry for a different flavor. 

Try a lemon cake mix instead of yellow cake mix for a brighter contrast. 

If you prefer a lighter dessert, reduce the sugar in the cheesecake filling slightly. You can also use low-fat cream cheese without changing the structure too much.

Time and Money-Saving Tips

Keep cake mix and canned fruit filling in your pantry for last-minute desserts. Use store-brand cream cheese and cake mix to cut costs.

You can prepare the cheesecake filling a day in advance and refrigerate it until ready to assemble.

This dessert also doubles easily for parties — just bake in two pans.

Storage and Make-Ahead Instructions

Refrigeration: Store leftovers covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds, or enjoy chilled straight from the fridge.

Freezing: Freeze fully baked and cooled portions wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before reheating or serving cold.

Make Ahead: Assemble the layers a few hours ahead, refrigerate, and bake when ready. Alternatively, bake the entire cake the day before, chill overnight, and serve cold like cheesecake bars.

Equipment You’ll Need

• 9×13-inch baking pan

• Mixing bowls for cheesecake filling and cake topping

• Electric mixer or whisk for cream cheese filling

• Measuring cups and spoons

• Nonstick spray for prepping the pan

Pairing and Serving Suggestions

This cake is delicious served warm or chilled. Add whipped cream for a light topping, vanilla ice cream for a creamy contrast, or fresh cherries for a pop of color and freshness. 

For drinks, pair with coffee, a glass of cold milk, or even a sweet dessert wine.