Description
This Cherry Pineapple Dump Cake is a simple, crowd-pleasing dessert that combines sweet cherry pie filling and tangy crushed pineapple topped with a buttery yellow cake mix. It’s incredibly easy to prepare, requiring no mixing—just dump the ingredients in a baking dish and bake until golden and bubbly.
Ingredients
Scale
Fruit Filling
- 20 ounce can crushed pineapple (undrained)
- 21 ounce can cherry pie filling
Cake Topping
- 1 box yellow cake mix (dry, about 15.25 ounces)
- 1 1/2 sticks butter (sliced; about 12 tablespoons or 170 grams)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the dump cake.
- Prepare Baking Dish: Spray the bottom of a 9×13 inch glass baking dish with non-stick cooking spray to prevent the cake from sticking.
- Add Pineapple: Pour the entire undrained 20-ounce can of crushed pineapple evenly into the bottom of the prepared baking dish.
- Add Cherry Pie Filling: Spoon the 21-ounce can of cherry pie filling evenly over the crushed pineapple layer.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the combined fruit fillings to create the cake topping.
- Add Butter Slices: Place the sliced butter evenly over the dry cake mix, allowing it to melt and soak into the topping as it bakes.
- Bake: Bake the dump cake in the preheated oven at 350°F for 40 to 45 minutes, or until the top is golden brown and the fruit filling bubbles around the edges.
Notes
- Use a glass or metal 9×13 inch baking dish for even cooking.
- No need to stir; the butter melting during baking mixes everything together.
- For extra crunch, you can add chopped nuts like pecans or walnuts on top before baking.
- Serve warm with vanilla ice cream or whipped cream for a delicious treat.
- Store leftovers covered in the refrigerator for up to 4 days.
