Description
Cherry Pineapple Dump Cake is an effortless, crowd-pleasing dessert featuring layers of sweet cherry pie filling and crushed pineapple topped with a buttery yellow cake mix crust. This easy-to-make recipe requires minimal prep and produces a warm, gooey, and golden-brown cake perfect served on its own or with ice cream or whipped cream.
Ingredients
Scale
Fruit Layers
- 1 can (21 oz) cherry pie filling
- 1 can (20 oz) crushed pineapple (with juice)
Cake Topping
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, thinly sliced
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dump cake evenly.
- Prepare baking dish: Lightly grease a 9×13-inch baking dish to prevent sticking and allow easy serving.
- Spread cherry pie filling: Evenly distribute the entire can of cherry pie filling in the bottom of the baking dish forming the first layer.
- Add crushed pineapple: Pour the drained crushed pineapple with its juice over the cherry layer, spreading it evenly.
- Sprinkle cake mix: Generously sprinkle the dry yellow cake mix evenly over the fruit layers to create the crumbly top base.
- Add butter slices: Arrange thin slices of unsalted butter evenly over the dry cake mix to ensure richness and golden browning during baking.
- Add nuts (optional): Sprinkle chopped nuts on top if using, adding a crunchy texture and nutty flavor to the cake.
- Bake the cake: Place the dish in the preheated oven and bake for 50 to 60 minutes, until the top is golden brown and the fruit filling is bubbling around the edges.
- Cool and serve: Allow the dump cake to cool slightly before serving warm. It’s delicious served with ice cream or whipped cream for added richness.
Notes
- Use unsalted butter for better control over salt content in the dessert.
- Chopped nuts are optional but add a nice texture; pecans or walnuts are great choices.
- You can substitute cherry pie filling with other fruit pie fillings for variation.
- This dessert is best enjoyed warm and fresh but can be stored covered in the fridge for up to 3 days.
- For gluten-free version, use gluten-free cake mix.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
