Okay, y’all, let me tell you about the easiest, most ridiculously yummy dessert you’ll ever make: Cream Cheese Dump Cake. Seriously, dump cakes are my love language. It is unbelievably creamy and decadent, but the best part? It’s so simple! I remember the first time I made one – I was convinced I was missing a step, it was *that* easy.
Now, I’m Casey Mitchell, a home cook from Texas, and this little gem? It’s inspired by my family gathering to whip up tasty things together, and it will have everyone begging for the recipe, trust me!
Why You’ll Love This Cream Cheese Dump Cake
Seriously, get ready to fall in love! Here’s why this Cream Cheese Dump Cake recipe is about to become your new go-to dessert:
- It’s ridiculously easy! We’re talking dump-and-bake simple.
- You only need a handful of ingredients – most of which you probably already have.
- The flavor is outta this world! Creamy, sweet, and just a little bit tangy.
- It’s always a crowd-pleaser. Seriously, watch it disappear!
- Perfect for potlucks, parties, or just a cozy night in.
Ingredients for Your Cream Cheese Dump Cake
Alright, let’s gather our goodies! This Cream Cheese Dump Cake is so easy, the ingredient list is short and sweet. Don’t worry if you don’t have everything exactly – dump cakes are pretty forgiving!
- 1 box cake mix (15.25 ounce size) – Any flavor works, but yellow or white are my go-to’s.
- 1 (8 ounce) package cream cheese, softened – This is key! If it’s not soft, it won’t mix right.
- 1/2 cup butter, melted – Salted or unsalted, your call! I usually use salted because that’s what I have on hand.
- 1 (20 ounce) can crushed pineapple, undrained – Don’t drain it! We want that juice for moisture and flavor.
- 1 teaspoon vanilla extract – The good stuff, please! It makes a difference.
- 1/2 cup chopped pecans (optional) – I love the nutty crunch, but feel free to leave ’em out if you aren’t a fan.
How to Make Cream Cheese Dump Cake: Step-by-Step
Okay, here comes the fun part! This Cream Cheese Dump Cake is so easy to throw together, you’ll be amazed. Follow these super-simple steps, and get ready for a little slice of heaven!
- Preheat, baby, preheat! First things first, crank that oven up to 350°F (175°C). You want it nice and hot before we start dumping!
- Cream cheese magic. In a bowl, throw in that softened cream cheese and vanilla extract. Mix ’em together until it’s smooth and dreamy. Don’t worry if it’s not perfect; we’re going for rustic charm here, not perfection!
- Pineapple paradise. Now, grab your 9×13 inch baking dish and pour in that crushed pineapple, juice and all. Spread it around so it’s nice and even. This will be the yummy base for our Cream Cheese Dump Cake.
- Cream cheese clouds. Drop spoonfuls of that cream cheese mixture all over the pineapple. Try to spread them out a bit. Don’t stress too much about evenness.
- Cake mix shower! Sprinkle the dry cake mix evenly over the cream cheese layer. Get every nook and cranny covered – this is where those yummy pockets of cake form. Trust me, this part is so satisfying!
- Butter drizzle dreams. Drizzle that melted butter all over the cake mix. Try to get it as even as you can. This helps the cake bake up perfectly.
- Nutty for nuts (optional, of course!). If you’re a pecan fan like me, sprinkle those chopped pecans all over the top. They add such a nice crunch. If not, skip it, no biggie!
- Bake it till it’s golden! Pop that Cream Cheese Dump Cake into the preheated oven and bake for 30-35 minutes. You want it to be golden brown and bubbly. The toothpick test isn’t always reliable with dump cakes, so go by color.
- Cool it down (if you can wait!). Let it cool slightly before serving. I know it’s tempting to dig right in, but trust me, it’s even better a little cooled.
Tips for the Best Cream Cheese Dump Cake
Want to take your Cream Cheese Dump Cake to the next level? You know I’ve got ya covered, right? Here are a few of my favorite tips for a truly unforgettable dessert!
- Softened cream cheese is KEY! I can’t stress this enough. If your cream cheese isn’t soft, it’ll be lumpy, and nobody wants that. Let it sit out at room temperature for at least an hour before you start.
- Don’t overbake. Dump cakes are supposed to be a little gooey, so pull it out when it’s golden brown, even if it seems a wee bit soft. It’ll firm up as it cools.
- Spice it up! A sprinkle of cinnamon or nutmeg over the cake mix before baking adds a warm, cozy touch. Trust me on this!
- Experiment with cake mix flavors. Yellow cake mix is classic, but chocolate, lemon, or even spice cake mix can be amazing. Let your creativity shine with this Cream Cheese Dump Cake!
- Looking for another super-easy dump cake? Check out my Easy Pumpkin Dump Cake recipe. It’s another one that’s always a hit and the flavors are so yum!
Variations on This Cream Cheese Dump Cake Recipe
Okay, so you’ve mastered the classic Cream Cheese Dump Cake! Now what? Time to get a little wild! Here are a couple of my favorite ways to switch things up and keep this dessert exciting. Just remember, you can’t go wrong with a Cream Cheese Dump Cake!
- Fruity Fun! Swap out the pineapple for a can of cherry pie filling or sliced peaches. It adds a whole new dimension of flavor.
- Cake Mix Magic! Chocolate cake mix with a can of drained and rinsed black beans (trust me!) and chocolate chips? Yes, please!
Serving Suggestions for Your Cream Cheese Dump Cake
Alright, your Cream Cheese Dump Cake is baked to perfection, but what to serve with it? Here’s how to make it an even *more* unforgettable experience!
- A scoop of vanilla ice cream is a classic choice! The cold creaminess is the perfect contrast to the warm, gooey cake.
- Top it off with a dollop of whipped cream and some fresh berries. The extra sweetness and freshness are just divine!
Frequently Asked Questions About Cream Cheese Dump Cake
Got questions about Cream Cheese Dump Cake? Don’t sweat it! I’ve rounded up some of the most common questions I get asked and answered them all right here. Consider me your personal dump cake guru!
Can I make Cream Cheese Dump Cake ahead of time?
You betcha! This cake is fabulous made ahead! Just bake it, let it cool completely, and then cover it tightly with plastic wrap and store it in the fridge. It’ll keep for up to 3 days for sure – if it lasts that long! I think it tastes even better the next day. The creaminess just intensifies. Just be sure to give it a little time to warm up at room temperature before serving.
Can I substitute the cream cheese?
Okay, here’s the deal. The cream cheese is pretty crucial to that signature creamy flavor in a Cream Cheese Dump Cake. BUT! If you’re in a pinch, you *could* try using Neufchatel cheese (the reduced-fat cream cheese). It won’t be quite as rich, but it’ll still be delicious. I really wouldn’t suggest substitutions more than that or your resulting dump cake isn’t going to be the creamy recipe that you’re expecting.
My dump cake is too soggy! What did I do wrong?
Sogginess can happen, usually from too much liquid. Make sure you’re using crushed pineapple *undrained*, not pineapple chunks. Also, make sure your oven temperature is accurate. If it’s too low, the cake won’t bake properly and will end up soggy. But don’t get discouraged – just adjust things next bake. Practice makes you a better cream cheese dump cake baker!
Can I use a different kind of fruit?
Absolutely! Dump cakes are super versatile. Cherry pie filling, apple pie filling, sliced peaches… the possibilities are endless! Just make sure you’re using a similar amount of fruit (around 20 ounces.) Experiment; that’s the fun of it!
Estimated Nutritional Information
Here’s a quick look at what you can expect, nutritionally speaking (per serving). We’re talking roughly 350 calories, 18g fat, 3g protein, and 45g carbs. Wanna know more? Check out my disclaimer – keep in mind it’s just an estimate though and can vary depending on the exact ingredients you use!
Enjoy Your Easy Cream Cheese Dump Cake!
There you have it, y’all! The easiest Cream Cheese Dump Cake recipe you’ll ever make – and trust me, its deliciousness is off the charts! Don’t forget to rate the recipe and leave a comment below letting me know how it turned out for you! What would you add to it? I wanna know!
And if you’re looking for even *more* super simple sweets, check out my other dessert recipes. Oh, and don’t forget to share this Cream Cheese Dump Cake recipe with your friends on social media, too! They’ll thank you for it!
Print
Cream Cheese Dump Cake
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy dessert that is easy to make.
Ingredients
- 1 box cake mix
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, melted
- 1 (20 ounce) can crushed pineapple, undrained
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine softened cream cheese and vanilla extract. Mix until smooth.
- Pour crushed pineapple into the bottom of a 9×13 inch baking dish.
- Drop spoonfuls of the cream cheese mixture over the pineapple.
- Sprinkle the dry cake mix evenly over the cream cheese layer.
- Drizzle melted butter over the cake mix.
- Sprinkle chopped pecans over the top, if desired.
- Bake for 30-35 minutes, or until golden brown.
- Let cool slightly before serving.
Notes
- For a different flavor, use a different type of canned fruit, such as peaches or cherries.
- You can also use a different type of nut, such as walnuts or almonds.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
