October 24, 2023Review Recipe
Table of Contents
This cherry pineapple dump cake is as simple as it is delicious; you literally dump all the ingredients in a pan, bake, and voilà! Layers of crushed pineapple, cherry pie filling, cake mix, and melted butter create the best dessert you’ve ever tasted.
Cherry Pineapple Dump Cake Ingredients
This dump cake is a delightful dessert that offers a symphony of flavors and textures.
The pineapple brings a juicy, tropical sweetness, complementing the vibrant cherry pie filling.
The yellow cake mix adds a comforting richness, while sliced butter creates a golden, crispy crown.
- 1 (20-ounce) can of crushed pineapple, undrained
- 1 (21-ounce) can of cherry pie filling
- 1 (15.25-ounce) box of yellow cake mix
- 12 tablespoons of butter, sliced
When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
Substitutions And Additions
CHERRY PIE FILLING: You could substitute the cherry pie filling with blueberry, apple, or peach pie filling.
Each of these alternative fillings will offer a different yet delicious flavor twist to the cake.
CRUSHED PINEAPPLE: You might opt to use canned mandarin oranges or canned pears in place of the crushed pineapple.
These fruits will still provide that delightful, juicy burst but with a slightly different taste.
COCONUT: Sprinkle shredded coconut to make this an extra tropical dessert.
NUTS: For some added crunch and depth of flavor, feel free to sprinkle some chopped pecans, walnuts, or almonds over the top of the cake before baking.
These nuts will toast beautifully in the oven and provide a pleasing contrast to the soft, juicy fruit and fluffy cake.
CAKE MIX: You can easily substitute white boxed cake mix for the yellow cake mix for this yummy dessert.
How To Make This Cherry Pineapple Dump Cake Recipe
Dump cakes are so easy to make, and this one is no different. All you need to do is pour the pie filling into the pan before adding the cake mix topping and baking.
OUR RECIPE DEVELOPER SAYS
You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
STEP ONE: Preheat the oven to 350°F. Spray the bottom of a 9×13-inch baking dish with cooking spray.
STEP TWO: Pour the crushed pineapple into the bottom of the pan. Then pour the cherry pie filling on top of the pineapple.
STEP THREE: Sprinkle dry cake mix evenly over the cherry filling.
STEP FOUR: Finally, put slices of butter evenly across the whole pan.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
STEP FIVE: Bake for 40 to 45 minutes. It will be bubbling and hot when you remove it from the oven.
Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.
How To Serve
You can serve this delicious dessert hot or cold. It’s amazing fresh from the oven, but I also love the flavor and texture of cold dump cake.
Storing This Easy Cherry Dump Cake
Let’s talk about how to store any leftovers or prepare in advance for a future sweet indulgence.
MAKE AHEAD: If you’re planning ahead for a busy day or a special occasion, you can certainly prepare this dessert in advance.
Assemble the dump cake as per the recipe instructions, cover it securely with plastic wrap or aluminum foil, and store it in the refrigerator for up to 24 hours before baking.
This allows you to enjoy the convenience of having it ready to pop in the oven when you’re ready for dessert.
IN THE FRIDGE: You should store any leftovers in the fridge in an airtight container or covered in plastic wrap for three or four days.
IN THE FREEZER: If you have leftover dump cake, you can store it in the freezer in an airtight container for up to three months. I would suggest thawing in the refrigerator before serving.
REHEATING: You can microwave individual servings or pop them in the oven for a few minutes to warm through.
Why We Love This Recipe
These are just two of many reasons why we adore this dump cake:
EFFORTLESS PREPARATION: This recipe lives up to its name; it’s incredibly easy to make. With minimal effort and no fancy techniques required, it’s perfect for both beginner and experienced bakers.
BURST OF FRUITY FLAVORS: The combination of crushed pineapple and cherry pie filling creates a symphony of fruity goodness.
It’s amazing how quick and simple it is to bake this easy cherry pineapple dump cake recipe (try our no-bake cherry cheesecake recipe, too!). This decadent dessert is as easy as it is delicious. You’ll think the golden cake topping is spectacular — just the right amount of crunchy to balance the sweet, juicy filling.
Frequently Asked Questions
A dump cake is an easy and super moist cake in which the ingredients are simply dumped into the pan and baked. Usually, they use a box of cake mix and a handful of additional simple ingredients to make a quick dessert.
This is an easy dessert recipe to make ahead. You can make a dump cake up to two days ahead of time. Just store it in the fridge until you are ready to serve.
While a 9×13-inch pan is commonly used, you can adapt the recipe to different pan sizes. Just keep an eye on the baking time, as it may vary.
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Cherry Pineapple Dump Cake
- 20 ounces crushed pineapple
- 21 ounces cherry pie filling
- 15.25 ounces yellow cake mix
- 12 tablespoons butter, sliced
- Preheat the oven to 350°F. Spray the bottom of a 9×13-inch dish with cooking spray.
- Pour the crushed pineapples into the bottom of the pan. Top the crushed pineapples with cherry pie filling.
- Sprinkle yellow cake mix evenly over the cherries.
- Evenly place slices of butter across the whole pan.
- Bake for 40 to 45 minutes.
- When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
- You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.