3/4cupvegan butterdivided into two steps ¼ cup and ½ cup
221 ouncecanned cherry pie filling
8ouncesvegan cream cheese
3/4cup(optional) nuts, choppedI used macademia nuts
Preheat oven to 350°
Melt 1/4 cup vegan butter and line the bottom of a 9x13 pan. Tilt to spread evenly.
Place 6 full (retangle) graham cracker sheets in the bottom of the pan on top of the melted butter.
Add the two cans of cherry pie filling, spreading evenly.
Mix the vanilla into the vegan cream cheese and stir well. The vegan cream cheese should be light and fluffy and very spreadable.
In small even portions, dollop spoonfuls of the cream cheese mixture on top of the cherry pie filling layer.
Sprinkle the cake mix evenly on top.
If you are adding the optional nuts to the top, chop if necesssary, and sprinkle evenly.
Add the remaining 1/2 cup butter to the top of the cake mix layer. You can either slice and place evenly (if you have stick butter), or melt and drizzle.
Bake in a 350° oven for about 35 minutes or until the top is lightly browned.
Take out of the oven and allow cooling to room temperature.
Store leftover covered in the refrigerator. If the dump cake is quite cold, you'll want to go ahead and dish out and then let sit for a few minutes to come closer to room temperature. This will allow the flavors to come through better and the butter won't be rock solid.
This recipe was written for vegan options if you are not vegan, then you may substitute in the options of your choice.