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Cherry-Almond Cream Cheese Cobbler Dump Cake

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  • Prep 15 min
  • Total 1 hr 20 min
  • Servings 12
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The cherry pie filling, buttery cake mix and sliced almonds already made this a winner, and the pockets of melted cream cheese just put it over the top. Who knew something with “dump” in the name could be so beautiful?
Updated Nov 8, 2017
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  • 2 cans (21 oz each) cherry pie filling
  • 1/2 teaspoon almond extract
  • 1 package (8 oz) cold cream cheese, cut into 1/2-inch cubes
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 3/4 cup butter, melted
  • 1/2 cup sliced almonds
  • 2 tablespoons powdered sugar


  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In medium bowl, mix cherry pie filling and almond extract; spread evenly in bottom of baking dish. Top evenly with cubed cream cheese, then sprinkle evenly with dry cake mix. Pour melted butter evenly over top, covering as much cake mix as possible. Sprinkle with sliced almonds.
  • 3
    Bake 45 to 50 minutes or until top of cake is golden brown and bubbling on edges. Cool 15 minutes. Sprinkle with powdered sugar just before serving.

Expert Tips

  • tip 1
    This dessert pairs beautifully with a scoop of vanilla ice cream.
  • tip 2
    Chill your cream cheese well before cutting. This will make it easier to cut and distribute over the pie filling.

Nutrition Information

No nutrition information available for this recipe
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