Cherry Pineapple Dump Cake

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

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Prep Time 10

Cook Time 50

Total Time 1

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

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

Baking

Bake for about 45-55 minutes or until golden brown and bubbly.
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.