Here’s an easy, crowd-pleasing Cream Cheese Dump Cake — no mixer needed, just layer and bake 

 Cream Cheese Dump Cake

Ingredients

• 1 box (15–16 oz) yellow or white cake mix
• 1 can (21 oz) fruit pie filling (cherry or blueberry are classic)
• 8 oz cream cheese, softened
• ½ cup sugar
• 1 tsp vanilla extract
• ½ cup (1 stick) butter, melted

Instructions

 Prep

• Preheat oven to 175°C (350°F).
• Lightly grease a 9×13-inch baking dish.

 Layer the Fruit

• Spread pie filling evenly in the bottom of the dish.

 Cream Cheese Mixture

• In a bowl, mix cream cheese, sugar, and vanilla until smooth.
• Drop spoonfuls over the fruit layer (don’t worry about spreading perfectly).

 Add Cake Mix

• Sprinkle dry cake mix evenly over the top — do not stir.

 Add Butter

• Drizzle melted butter evenly over the cake mix, covering as much as possible.

 Bake

• Bake 40–50 minutes until top is golden brown and bubbly.
• Let cool slightly before serving.

 Flavor Ideas

• Cherry Cheesecake Dump Cake – use cherry pie filling.
• Blueberry Lemon – add 1 tsp lemon zest to cream cheese mixture.
• Peach Cobbler Style – use peach filling + cinnamon sprinkle.

 Serve With

• Vanilla ice cream
• Whipped cream
• Extra fruit topping

If you’d like, I can also give:

• Strawberry cream cheese dump cake 
• Chocolate cream cheese version 
• Crockpot dump cake version