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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
- 1 (20-ounce) can crushed pineapple
- 1 (21-ounce) can cherry pie filling
- 1 (15.25-ounce) box yellow cake mix
- 12 tablespoons 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
FILLING: The cherry pie filling can easily be substituted for any other type of fruit filling as a way to change it up the next time you make it.
COCONUT: Sprinkle shredded coconut to make this an extra tropical dessert.
NUTS: Sprinkle chopped pecans or walnuts on top for a bit of crunch.
HOW TO MAKE THIS CHERRY PINEAPPLE DUMP CAKE RECIPE
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.
STEP ONE: Spray the bottom of a 9×13 baking dish with cooking spray.
STEP TWO: Pour crushed pineapple into the bottom of the pan. Then pour 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.
STEP FIVE: Bake at 350°F 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. It’s perfect served warm alone, or with whipped cream or vanilla ice cream on top.
IN THE FRIDGE: You should store any leftovers in the fridge in an airtight container or covered in plastic wrap, which will last for three or four days when sealed.
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 bake in the oven for a few minutes to warm through.
It’s amazing how quick and simple it is to bake this easy cherry pineapple dump cake recipe. 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 dump cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve.
You can easily substitute white boxed cake mix for the yellow cake mix for this yummy dessert.
MORE RECIPES YOU’LL LOVE
- Jello Poke Cake
- Blueberry Coffee Cake
- Pineapple Upside-Down Cake
- Mini Pineapple Upside-Down Cupcakes
- Blueberry Hand Pies
- Oreo Pie
Cherry Pineapple Dump Cake
- 20 ounces crushed pineapple
- 21 ounces cherry pie filling
- 15.25 ounces yellow cake mix
- 12 tablespoons butter sliced
- Spray the bottom of 9×13 dish with cooking spray, then pour crushed pineapple in.
- Pour crushed pineapples in the bottom of pan. Then top with the crushed pineapples with cherry pie filling.
- Sprinkle yellow cake mix evenly over the cherries.
- Evenly put slices of butter across the whole pan.
- Bake at 350°F for 40 to 45 minutes.