Cherry Pineapple Dump Cake

5 from 1 vote

Cherry Pineapple Dump Cake

A classic cherry pineapple dump cake made with juicy fruit, yellow cake mix, and melted butter, baked until golden and bubbly and best served warm with vanilla ice cream.

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Servings: scoops

Calories: 354kcal

Author: Jessica Burgess

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 9x13-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