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
1/2 cup (1 stick) unsalted butter, thinly sliced
1/2 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
