I cannot express to you guys how much I truly love this cherry pineapple dump cake.
It has all the charming flavor of a pineapple upside-down cake but is much easier to make.
It’s a combination of sweet cherries, juicy pineapple, and a buttery cake topping.
Moist and light, tropical and tangy-sweet, it’s one of my all-time favorite summer desserts.
Why You’ll Love This Cherry Pineapple Dump Cake
Simply Effortless: With four ingredients and minimal effort, this cake is a breeze to make.
Terrifically Tasty: The cherries and pineapple are sweetly tart. The butter adds richness, and the cake is yummy. It’s a hard cake not to love.
Minimal Cleanup: Since the recipe requires only one baking dish, cleanup is a breeze. This convenience makes it an ideal choice for busy cooks who want to minimize time spent in the kitchen.
Ingredients
Before I jump into the ingredients, a quick reminder: these four things are just a baseline for what this recipe can be.
You can easily tweak it to include other things like coconut or chopped nuts.
Now, onto what you’ll need!
- Crushed Pineapple with Juice: Remember not to drain the canned pineapple, as that’s where the moisture comes from. The pineapples add tropical sweetness and texture to every bite.
- Cherry Pie Filling: Save time with a store-bought can of pie filling rather than making your own. It’s sweet, tart, and fruity and will add depth and color to the cake.
- Yellow Cake Mix: Use whatever brand you like best. Don’t prepare it. Just sprinkle it on top.
- Unsalted Butter: Cut it into thin slices or grate it over the top. It melts and creates a decadent, ultra-rich cake layer.
How to Make Cherry Pineapple Dump Cake
If you can dump, spread, and put things in the oven, you’ve got this easy dump cake covered.
Here are the steps:
1. PREHEAT the oven to 350 degrees Fahrenheit. Lightly grease the bottom and sides of a 9×13-inch baking dish.
2. LAYER the pineapples, then the cherry pie filling, then the cake mix. Press the dry mix down gently into the fruit. Finally, add the butter.
3. BAKE for 45 to 55 minutes or until ready.
4. COOL for 15 minutes. Then, serve warm with vanilla ice cream or whipped cream if desired. Enjoy!
Tips for the Best Cherry Pineapple Dump Cake
Recipes this simple don’t need a lot of tips, but I still have a few. I’ve also included a couple of variations.
- Remember to press the cake mix. Use a spoon or fork to gently press the mix down into the fruity layers. This will help it combine better with the filling as it bakes.
- Use real butter. Margarine can make the cake feel and taste a bit greasy. So, stick to real butter for this one.
- Be specific with the butter. Cut it thinly or grate it for easy sprinkling. Either way, try to cover the cake mix evenly so it bakes uniformly.
- How to serve. I like this cake best when it’s still warm. However, it also tastes good at room temperature or even chilled from the fridge.
- Try other cake mixes. I love, Love, LOVE this cake made with Duncan Hines Perfectly Moist Pineapple Supreme cake mix. You can also try it with white or strawberry cake mix or something else entirely.
- Use a different pie filling. Blueberry pie filling pairs well with the pineapples. I’ve never tried apple or peach, but I bet they’d have an interesting flavor, too.
- Make the cake. If you want a fluffier dish and don’t mind a bit of extra work, make the cake per the box instructions and pour that over the fruit. Bake as instructed, but check it after 30 minutes.
- Experiment with add-ins. Try chopped nuts or add shredded coconut on top of the cake.
How to Store
Below, I’ve included tips for storing, freezing, and reheating.
However, you don’t have to reheat the cake to enjoy it – it’s great straight from the fridge if you prefer.
To Store: Store in an airtight container in the fridge for up to 5 days to maintain freshness.
To Freeze: Cool the cake to room temperature. Then, wrap it tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
To Reheat: (Again, this is optional!) Warm single servings in the microwave for 15 to 30 seconds at a time. Or reheat the entire cake in a 350-degree preheated oven until warm.
More Dump Cake Recipes to Try
Caramel Apple Dump Cake
Lemon Cream Cheese Dump Cake
Strawberry Cheesecake Dump Cake
Sweet Potato Dump Cake
Cherry Pineapple Dump Cake
8
servings5
minutes50
minutes400
kcalCherry pineapple dump cake is an effortless treat that combines the sweet-tart flavors of cherries and pineapple with a buttery, golden crust.
Ingredients
1 (20-ounce) can crushed pineapple with juice, undrained
1 (21-ounce) can cherry pie filling
1 (15.25 ounce) box yellow cake mix
1/2 cup unsalted butter
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish.
- Spread the can of pineapple in the bottom of the dish, including the juices. Spread the cherry pie filling evenly over the top. Mix them together, if desired.
- Sprinkle the dry cake mix evenly over the cherry and pineapple layers. Gently press the cake mix down into the fruit and juices.
- Cut the butter into thin slices or grate it with a box grater. Arrange over the cake mix in an even layer, covering as much of the surface as possible.
- Bake for 45-55 minutes or until the top is deep golden brown and the filling is bubbling around the edges.
- Let the dish cool for 10-15 minutes. Serve warm with a scoop of vanilla ice cream, and enjoy!
Notes
- Melt the butter and mix it with the cake mix to ensure no dry spots.
