Easy Cherry Pineapple Dump Cake

ByMyRecipes

This Easy Cherry Pineapple Dump Cake is a classic, no-fuss dessert made with just a few pantry staples. It’s fruity, buttery, and irresistibly delicious with minimal prep time. Just “dump” the ingredients in a baking dish, pop it in the oven, and enjoy a golden, bubbly treat that tastes like it took hours to make!

Cherry Pineapple Dump Cake

Ingredients

  • 1 can (21 oz) cherry pie filling
  • 1 can (20 oz) crushed pineapple (undrained)
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • Optional: 1/2 cup chopped pecans or walnuts
  • Optional: Whipped cream or vanilla ice cream for serving

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Prepare baking dish: Lightly grease a 9×13-inch baking dish.
  3. Layer fruit: Pour cherry pie filling into the dish and spread evenly. Top with the crushed pineapple (juice included) and spread gently to combine.
  4. Add cake mix: Sprinkle the dry cake mix evenly over the fruit layer — do not mix.
  5. Add butter: Drizzle melted butter over the entire surface. Try to cover as much of the cake mix as possible.
  6. Optional nuts: Sprinkle chopped nuts on top for added crunch.
  7. Bake: Bake uncovered for 45–50 minutes or until the top is golden brown and bubbly.
  8. Cool and serve: Let cool slightly before serving. Best enjoyed warm with a scoop of vanilla ice cream or whipped cream.

Tips

  • Don’t stir the layers — the magic happens during baking.
  • For extra richness, use sliced butter pats instead of melted butter.
  • Use pineapple tidbits for chunkier texture.
  • Bake until the topping is fully golden and not powdery.
  • Let it cool a bit so the juices thicken before serving.

Variations & Substitutions

  • Try white or spice cake mix instead of yellow
  • Use cherry-pineapple pie filling combo for ease
  • Add shredded coconut for a tropical twist
  • Substitute butter with margarine (if needed)
  • Mix in cinnamon for warm flavor notes

FAQs – Easy Cherry Pineapple Dump Cake

Q1: Can I use fresh or frozen fruit instead of canned?
Canned is recommended for consistency, but fresh can work with added sugar and liquid.

Q2: Why is it called a “dump” cake?
Because you simply dump the ingredients in layers — no mixing required!

Q3: Do I need to refrigerate leftovers?
Yes. Store covered in the fridge for up to 4 days. Reheat before serving.

Q4: Can I make this in a slow cooker?
Yes! Cook on high for 2–2.5 hours or until set and golden.

Serving Suggestions

  • Serve warm with vanilla ice cream
  • Add a dollop of whipped cream or Cool Whip
  • Dust with powdered sugar before serving
  • Serve chilled for a firmer texture
  • Pair with coffee or tea for a comforting dessert

Why You’ll Love This Recipe

  • Requires minimal prep and ingredients
  • Bursting with fruity cherry-pineapple flavor
  • A classic dessert that’s perfect for potlucks or family gatherings
  • Great for beginner bakers or busy weeknights
  • Always a crowd-pleaser!
Easy Cherry Pineapple Dump Cake
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Easy Cherry Pineapple Dump Cake

Servings

10-12

servings
Prep time

5

minutes
Cook time

50

minutes
Calories

250

kcal

Ingredients

  • 1 can (21 oz) cherry pie filling

  • 1 can (20 oz) crushed pineapple (undrained)

  • 1 box (15.25 oz) yellow cake mix

  • 1/2 cup (1 stick) unsalted butter, melted

  • Optional: 1/2 cup chopped pecans or walnuts

  • Optional: Whipped cream or vanilla ice cream for serving

Directions

  • Preheat oven to 350°F.
  • Lightly grease a 9×13-inch baking dish.
  • Add cherry pie filling and crushed pineapple.
  • Sprinkle dry cake mix evenly over fruit.
  • Drizzle melted butter on top.
  • Add nuts (optional).
  • Bake for 45–50 minutes until golden.
  • Cool slightly and serve warm.

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