Cherry Pineapple Dump Cake

Satisfy Your Sweet Tooth with a Cherry Pineapple Dump Cake!

Imagine a dessert that’s as easy to whip up as it is delightful to eat. Cherry Pineapple Dump Cake combines tangy cherries and sweet pineapple, creating a match made in dessert heaven. This one-pan wonder doesn’t just taste good; it’s creamier than you’d expect, with a crunchy topping that’ll have everyone reaching for seconds. Trust me, you’ll want to save this one for your next gathering!

Why Make This Recipe

Why go crazy in the kitchen when you can make a dessert that practically makes itself? Here’s what makes this dump cake a go-to favorite:

• Easy cleanup: One pan, no mess. 🙌
• Family-friendly: Everyone loves a sweet treat bursting with fruity goodness.
• Quick and affordable: You can whip it up in no time without breaking the bank.

Seriously, who doesn’t want more sweet treats that can be made with minimal effort?

Ingredients

You don’t need fancy stuff — just these basics!

• 21 oz Cherry pie filling (about 595 g; use whole or halved cherries and a reputable brand for best texture)
• 20 oz Canned crushed pineapple, drained (about 567 g; drain very well in a fine-mesh sieve and blot excess moisture)
• 1 teaspoon Vanilla extract (stir into the fruit mixture before assembling)
• 15.25 oz Yellow cake mix (dry) (do not add the package liquids; sprinkle dry so it bakes into crunchy pockets)
• 1 cup Unsalted butter, thinly sliced (about 227 g; slice or grate cold so it melts into golden, crunchy pockets)
• 0.5 cup Chopped nuts (pecans or walnuts), optional (about 60 g; toast briefly and scatter over the cake mix for extra crunch)

Directions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. Spread the cherry pie filling evenly in the bottom of the dish.
4. Spoon the canned crushed pineapple over the cherries, followed by the vanilla extract.
5. Evenly sprinkle the dry yellow cake mix over the fruit layer. No mixing here!
6. Place the sliced butter on top of the cake mix.
7. Optionally, sprinkle the chopped nuts over everything for a delightful crunch.
8. Bake for about 45-55 minutes or until golden brown and bubbly.
9. Let it cool slightly before serving.

How to Make Cherry Pineapple Dump Cake (Overview)

Making this cake? It’s incredibly simple! Start with a layer of cherry pie filling for a tart kick and add that tropical pineapple goodness. Then toss on the dry cake mix and crown it all with thin slices of butter. As it bakes, the butter seeps in, transforming the mix into crunchy pockets of perfection. Pro tip: Don’t skip draining the pineapple — excess moisture can lead to a soggy cake. Yikes!

How to Serve Cherry Pineapple Dump Cake

Serve this cake warm, and watch as it oozes deliciousness with each slice. Top it off with a scoop of vanilla ice cream or a dollop of whipped cream for a heavenly contrast to the warm, fruity layers. The vibrant reds and yellows are a feast for the eyes, while the aroma? Pure bliss! 🍦

How to Store Cherry Pineapple Dump Cake

This wonderful dessert stays fresh covered in the fridge for about 3-4 days. Have leftovers? Good for you! You can also freeze it for up to 3 months. When ready to enjoy, simply reheat in the oven until warm and inviting.

Tips to Make Cherry Pineapple Dump Cake

• Prep your fruit: Make sure to drain that pineapple thoroughly!
• Experiment with flavors: Try almond extract instead of vanilla for a unique twist.
• Boost the toppings: Add a layer of shredded coconut on top of the cake mix for a tropical vibe!

Variation

Feeling adventurous? You can easily swap the cherry pie filling for blueberry or peach. For a lighter version, use a sugar-free pie filling or consider a gluten-free cake mix. Your taste buds will thank you!

FAQs

Can I make Cherry Pineapple Dump Cake ahead of time?
Absolutely! You can assemble the layers and store it in the fridge before baking. Just pop it in the oven when you’re ready!

Is it possible to use fresh fruit instead of canned?
Yes, you can! Just make sure to adjust the sweetness and juices accordingly.

Can I freeze leftovers?
Definitely! Store in an airtight container for up to 3 months.

📌 Pin this recipe for your next cozy dinner night!

Cherry Pineapple Dump Cake

A delightful and easy dessert combining tangy cherries and sweet pineapple, topped with a crunchy yellow cake mix and butter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Fruit Base

• 21 oz Cherry pie filling Use whole or halved cherries and a reputable brand for best texture.
• 20 oz Canned crushed pineapple, drained Drain very well in a fine-mesh sieve and blot excess moisture.
• 1 teaspoon Vanilla extract Stir into the fruit mixture before assembling.

Cake Layer

• 15.25 oz Yellow cake mix (dry) Do not add the package liquids; sprinkle dry so it bakes into crunchy pockets.
• 1 cup Unsalted butter, thinly sliced Slice or grate cold so it melts into golden, crunchy pockets.
• 0.5 cup Chopped nuts (pecans or walnuts), optional Toast briefly and scatter over the cake mix for extra crunch.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. Grease a 9x13-inch baking dish.
3. Spread the cherry pie filling evenly in the bottom of the dish.
4. Spoon the canned crushed pineapple over the cherries, followed by the vanilla extract.
5. Evenly sprinkle the dry yellow cake mix over the fruit layer. No mixing here!
6. Place the sliced butter on top of the cake mix.
7. Optionally, sprinkle the chopped nuts over everything for a delightful crunch.

Baking

1. Bake for about 45-55 minutes or until golden brown and bubbly.
2. Let it cool slightly before serving.

Notes

Serve warm, optionally topped with vanilla ice cream or whipped cream. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat to enjoy.