Cherry Pineapple Dump Cake is a simple and irresistible dessert that brings together the sweet and tart flavors of cherries and pineapple, all topped with a golden, buttery cake crust. It’s a crowd-pleaser that requires minimal effort and delivers maximum flavor, making it the perfect go-to treat for family dinners, potlucks, or last-minute gatherings.
Why You’ll Love This Recipe
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Quick and easy with minimal prep
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Uses pantry staples
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Sweet, fruity, and rich with a buttery topping
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No mixing bowls needed—just dump and bake
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Perfect for feeding a crowd
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Customizable with different fruits and toppings
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Great served warm with ice cream or whipped cream
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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Canned cherry pie filling
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Canned crushed pineapple
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Yellow cake mix
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Unsalted butter
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Chopped nuts (optional)
Directions
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Preheat the oven to 350°F (175°C).
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Lightly grease a 9x13-inch baking dish.
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Spread the cherry pie filling evenly in the dish.
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Layer the crushed pineapple on top of the cherries.
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Sprinkle the dry cake mix evenly over the fruit layers.
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Place thin slices of butter evenly across the top of the cake mix.
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If using, sprinkle chopped nuts on top.
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Bake for 50–60 minutes or until the top is golden and the filling is bubbling.
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Let it cool slightly before serving. Best enjoyed warm.
Servings and timing
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Servings: Approximately 12
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Prep time: 10 minutes
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Bake time: 50–60 minutes
Variations
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Use white, spice, or chocolate cake mix for different flavors
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Substitute the cherry and pineapple with blueberries, peaches, or apples
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Add a sprinkle of cinnamon or nutmeg for warmth
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Skip the nuts for a nut-free version
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Use dairy-free butter and cake mix to make it vegan
Storage/Reheating
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Store leftovers in an airtight container in the fridge for up to 3 days
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Reheat in the microwave for 30 seconds or in the oven at 350°F for 10–15 minutes
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Freeze in a sealed container for up to 3 months; thaw in the fridge before reheating
FAQs
What is a dump cake?
A dump cake is a dessert where ingredients are layered in a dish without mixing and baked until golden and bubbly.
Can I use fresh fruit instead of canned?
Yes, just make sure to chop and sweeten it appropriately to mimic canned fruit's texture and taste.
Do I have to melt the butter before adding it?
No, slice the butter thinly and place it evenly over the cake mix. It will melt during baking.
Can I use a different cake mix?
Absolutely! White, chocolate, or even spice cake mixes work well.
Is this recipe gluten-free?
It can be made gluten-free by using a certified gluten-free cake mix.
Can I prepare this ahead of time?
Yes, assemble it and refrigerate for up to 24 hours before baking.
Why is the cake mix powdery on top?
It usually means the butter didn’t fully cover the surface. Try drizzling melted butter for more even coverage.
Can I leave out the nuts?
Definitely. The nuts are optional and can be omitted without affecting the recipe.
What can I serve with dump cake?
Vanilla ice cream or whipped cream makes the perfect topping.
Can I make this in a slow cooker?
Yes, cook on low for about 2–3 hours until the top is set and slightly browned.
Conclusion
Cherry Pineapple Dump Cake is one of those effortless desserts that never fails to impress. With its vibrant fruit base and rich, buttery topping, it strikes the perfect balance between sweet and tart. Whether you're hosting a party or just craving something warm and comforting, this dump cake is sure to hit the spot every time.
Cherry Pineapple Dump Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Cherry Pineapple Dump Cake is an easy and irresistible dessert made with canned cherry pie filling, crushed pineapple, yellow cake mix, and butter. With just minutes of prep and no mixing bowls needed, this dump-and-bake treat delivers rich, fruity flavor and a golden buttery crust—perfect for potlucks, parties, or cozy family nights.
Ingredients
Ingredients:
1 can (21 oz) cherry pie filling
1 can (20 oz) crushed pineapple (with juice)
1 box (15.25 oz) yellow cake mix
½ cup (1 stick) unsalted butter, thinly sliced
½ cup chopped nuts (optional)
Instructions
Instructions:
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Preheat oven to 350°F (175°C).
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Lightly grease a 9x13-inch baking dish.
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Spread cherry pie filling evenly in the dish.
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Layer crushed pineapple (with juice) over the cherry filling.
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Sprinkle dry cake mix evenly over the fruit layers.
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Arrange slices of butter evenly across the cake mix surface.
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Sprinkle chopped nuts on top, if using.
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Bake for 50–60 minutes, or until the top is golden and the filling is bubbling.
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Let cool slightly. Serve warm with ice cream or whipped cream.
Notes
- For better butter coverage, you can melt the butter and drizzle it over the cake mix.
- Try other cake mix flavors like white, chocolate, or spice for a twist.
- To make it vegan, use dairy-free butter and a vegan cake mix.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat in the oven or microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
