Cherry pineapple dump cake is a classic for a reason. The cherries are rich and jammy, the pineapple adds just enough brightness, and the buttery cake mix bakes into that golden topping everyone loves. It's simple, dependable, and perfect for sharing.
You can find this recipe and others like it in my complete dump cake roundup.
Why You'll Love This Recipe
- Only 4 ingredients
- About 5 minutes of prep
- No mixing bowls or special steps
- Makes a big pan, great for gatherings
- Best served warm with ice cream or whipped cream
Ingredients (with Notes)
- Crushed pineapple (with juice)
This forms the base of the cake and keeps everything moist as it bakes. Don't drain it. The juice is key. - Cherry pie filling
Adds sweetness, color, and that classic cherry flavor. Strawberry or blueberry pie filling can be used for a fun variation. - Yellow cake mix
Sprinkled on dry, this becomes the buttery topping as it bakes. White or butter cake mix also works well. - Unsalted butter, melted
Poured over the cake mix, the butter soaks in while baking and creates those golden, bubbly edges. Salted butter works too if that's what you have.
Instructions
Preheat your oven to 350°F and grab a 9×13-inch baking dish.
Pour the crushed pineapple, juice included, directly into the baking dish and spread it into an even layer.
Spoon the cherry pie filling over the pineapple, gently spreading it across the top while keeping the layers mostly separate.
Sprinkle the dry cake mix evenly over the fruit, making sure the entire surface is covered. Lightly rake the top with a fork so the cake mix is evenly distributed.
Slowly drizzle the melted butter over the cake mix, covering as much of the surface as possible. If you notice any dry spots, drizzle a little extra butter over them so they can absorb it while baking.
Bake for 45 to 50 minutes, until the top is golden, the edges are bubbling, and the butter has soaked into the cake mix.
Let the cake cool for about 10 minutes before scooping and serving warm with vanilla ice cream or fresh whipped cream.
Tips & Notes
- A glass or ceramic 9×13-inch baking dish works best because it heats evenly and helps create those classic golden edges.
- Once the cake mix is sprinkled on, gently rake it with a fork to spread it evenly.
- Don't stir the layers. Dump cake is meant to bake in layers, and that's what gives it its signature texture.
- For added crunch, sprinkle about ½ cup chopped pecans or walnuts over the butter before baking, or use them as a topping when serving.
- If you see a few dry cake-mix spots after baking, drizzle a little melted butter over them while the cake is still hot. It will melt right in.
- This dessert is especially good served warm with vanilla ice cream. The contrast balances the sweetness perfectly.
FAQs
No. Dump cake works best when the ingredients are layered, not mixed. As it bakes, the fruit bubbles up and the butter soaks into the cake mix, creating the classic dump cake texture.
The cake is done when the top looks golden and slightly crisp, and the edges are bubbling with fruit syrup. If you notice dry spots, drizzle a little melted butter over them while the cake is still hot.
Yes. For a little crunch, sprinkle about ½ cup chopped pecans or walnuts over the butter before baking, or add them on top when serving with ice cream.
You can cover the pan and store it at room temperature for up to 24 hours.
For longer storage, refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave for about 15 seconds before serving.
This recipe is part of my collection of potluck dessert ideas that are easy to make and easy to serve.
Related Recipes
If you love dump cakes, you’re going to also love these other easy dump cake recipes:
Recipe
Cherry Pineapple Dump Cake
Ingredients
- 20 ounce can crushed pineapple undrained
- 21 ounce can cherry pie filling
- 15.25 ounce box yellow cake mix
- 1 cup unsalted butter 2 sticks, melted
Instructions
- Preheat your oven to 350°F and grab a 9×13-inch baking dish.
- Pour (1) 20-ounce can crushed pineapple with the juice straight into the dish and spread it evenly across the baking dish.
- Spoon (1) 21-ounce can cherry pie filling over the pineapple, gently spreading it, keeping the layers mostly separate.
- Sprinkle (1) 15.25-ounce box of yellow cake mix evenly over the fruit, making sure the entire surface is covered and evenly spread across the top.
- Slowly drizzle 1 cup (2 sticks) of melted unsalted butter over the cake mix, evenly coating the surface.
- Check for any dry cake-mix spots and drizzle a small additional amount of melted butter over them so they can absorb it while baking.
- Bake for 45-50 minutes, or until the top is golden, bubbly along the edges, and the butter has thoroughly soaked into the cake mix.
- Let it cool for 10 minutes before scooping out warm portions. Serve with ice cream or fresh whipped cream. ENJOY!
Notes
- A glass or ceramic 9×13-inch baking dish works best because it heats evenly and helps create those classic golden edges.
- Once the cake mix is sprinkled on, gently rake it with a fork to spread it evenly.
- If you see a few dry cake-mix spots after baking, drizzle a little melted butter over them while the cake is still hot. It will melt right in.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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