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Cherry Pineapple Dump Cake

An easy, one-pan dessert that combines sweet cherries and pineapples with a buttery cake mix for a tropical twist.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 can cherry pie filling (21 ounces) or 1 batch homemade cherry pie filling
  • 1 can crushed pineapple in juice (20 ounces, undrained)
  • 1 box yellow cake mix (15.25 ounces)
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. In a 13×9-inch cake pan, spread the cherry pie filling, then pour in the undrained pineapple.
  3. Add the cake mix, followed by the coconut and then the pecans.
  4. Pour the melted butter evenly over the top.
  5. Bake for 45-60 minutes, checking for a firm, golden top and steady bubbling around the edges.
  6. If it’s looking too brown, tent it with foil.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers can be stored in the fridge for about 3-4 days or frozen for up to 3 months.