Cherry Pineapple Dump Cake
Desert-style dump cake with zero mixing drama: cherry pie filling, crushed pineapple, dry cake mix, and butter baked into a bubbly, golden dessert. Classic USA potluck magic that tastes like cobbler with cake-mix ease.
🛒Ingredients
- 1 (21-ounce) can cherry pie filling
- 1 (20-ounce) can crushed pineapple in juice, undrained
- 1 box (15.25 ounces) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, sliced thin
- Optional: 1/2 cup chopped pecans
- Vanilla ice cream for serving
🔧Kitchen Tools Needed
- 9×13-inch baking dish
- Can opener
- Oven mitts
- Serving spoon
📝Instructions
- 1
Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- 2
Spread cherry pie filling evenly in the dish. Spoon crushed pineapple (with juice) over the cherries—do not stir.
- 3
Sprinkle dry cake mix evenly over the fruit. Do not mix. Top with even slices of butter covering most of the dry mix. Scatter pecans if using.
- 4
Bake 45–55 minutes until the top is deep golden and the fruit is bubbling at the edges.
- 5
Cool 15 minutes. Serve warm with ice cream.
- 6
Cover and refrigerate leftovers up to 4 days; reheat portions in the microwave or 300°F oven.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
❓Frequently Asked Questions
Do I mix the cake mix in?
No—dump and layer. Mixing makes a dense batter instead of a cobbler-like top.
Butter cold or melted?
Thin cold/room-temp slices cover more evenly than melted butter, which can leave dry pockets.
Can I use fresh fruit?
Canned pie filling and pineapple give reliable juice for this method. Fresh fruit needs added sugar and liquid.
How do I know it is done?
Top should be golden brown and fruit should bubble around the sides for at least a few minutes.
Gluten-free?
Use a gluten-free yellow cake mix and confirm pie filling labels.
