Cherry Pineapple Dump Cake
This easy cherry pineapple dump cake recipe is so scrumptiously sweet and moist, thanks to the cherry pie filling and crushed pineapple. Family and friends will LOVE it!
I am a big fan of dump cake recipes because they are the easiest dessert to bake. It takes just 5 minutes to prep this delicious pineapple cherry dump cake. All you have to do is “dump” the juicy crushed pineapple pieces, cherry pie filling, yellow cake mix, and chopped pecans in a baking dish. Top with pieces of butter and then bake for around 45 minutes. The melted butter gives the dump cake a deliciously buttery and golden brown topping. Once you have a bite of this mouthwateringly moist and crowd-pleasing cake, I know you’ll be going back for seconds (and thirds, I won’t tell). Don’t forget a scoop of ice cream!
Like cobblers, dump cakes are the perfect dessert recipe for beginner bakers, as they’re quick and easy to make using simple ingredients. The canned ingredients also mean you can enjoy this pineapple cherry dump cake year-round.
If you’re in the mood to try other pineapple treats, check out these other delicious dessert recipes: pineapple cobbler, vanilla wafer pudding with pineapple, super moist pineapple upside-down cake, and pineapple poke cake.
Recipe Ingredients
- 20 oz. can of crushed pineapple with juice
- 21 oz. can of cherry pie filling
- 1 box of yellow cake mix
- 1 stick of unsalted butter
- 1/2 cup of chopped pecans
Preheat oven to 350º degrees F.
Dump one 20 oz. can of crushed pineapple with juice in a 9×13 baking dish.
Dump one 21 oz. can of cherry pie filling over canned pineapple and spread evenly.
Take one box of white cake mix and evening spread the vanilla cake mix over the fruit filling.
Chop up one stick of butter into small squares and spread evenly across the dry cake mix. This will create a nice crust.
Sprinkle the chopped pecan pieces on top of butter before baking.
Place the baking dish in the oven for 35-45 minutes or until the topping is slightly browned.
Wait till it cools and dive in.
Serve your with a scoop of vanilla ice cream or a dollop of whipped cream (bonus points for the addition of one or two on top).
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave.
- Alternatively, store leftover dump cake in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and then reheat either in the microwave or in a 350-degree oven.
Recipe Notes
- If you’re not a fan of pecan pieces, you can substitute for chopped walnuts, hazelnuts, or shaved almonds, or omit completely.
- When you add the pecans, you can also add 1 cup of shredded coconut. This will toast nicely in the oven and give your dish a lovely flavor.
- Serve your dump cake warm or at room temperature.
- You can use unsalted or salted butter for this recipe.
- To check if your cake is done, gently move the pan to see if the center jiggles. If there’s no movement, your cake is done and ready to eat.
- If you’d prefer a dump cake that resembles a crisp rather than a cobbler, you can mix 1/2 cup of oats into the cake mix before distributing it in the baking dish.
- Another option is you simply pour melted butter over the cake mix, rather than slicing the cold butter.
- You can substitute the cherry filling for another canned fruit of your choice.
Recipe FAQs
Can I make this cherry pineapple dump cake recipe ahead of time?
While it does only take 5 minutes to prep this recipe, if you did want to make it in advance, you can store it covered in the fridge for up to 3 days. Reheat single servings in the microwave or the entire cake in a 350-degree oven.
Can I make this dump cake with other fruit?
Yes, you can substitute the cherry and pineapple for a variety of canned fruit, like apples (check out my amazing caramel apple dump cake), blueberries, blackberries, peaches, or strawberries.
Can I make my cherry pineapple dump cake in the crockpot?
Yes, you can make this dump cake in the . Just layer it as you would in a baking dish, with the fruit on the bottom. Cook on high for 2 hours or low for 4 hours.
Check out these other comforting cherry recipes:
Easy Crescent Cherry Cream Cheese Cobbler
Cherry Cream Cheese Pie From Grandmama’s Kitchen
No-Churn Cherry Vanilla Ice Cream
Cherry Crisp Recipe: An Easy One From Mama
Ingredients
- 1 20 oz. can of crushed pineapple with juice
- 1 21 oz. can of cherry pie filling
- 1 box of yellow cake mix
- 1 stick unsalted butter
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350º degrees F.
- Dump one 20 oz. can of crushed pineapple with juice in a 9×13 baking dish.1 20 oz. can of crushed pineapple with juice
- Dump one 21 oz. can of cherry pie filling over pineapple and spread evenly.1 21 oz. can of cherry pie filling
- Take one box of white cake mix and evenly spread the boxed cake mix over the cherry pie filling.1 box of yellow cake mix
- Chop up one stick of butter into small squares and spread evenly across the cake mix. This will create a nice crust. Then sprinkle pecan pieces over the top before baking.1 stick unsalted butter, 1/2 cup chopped pecans
- Place the baking dish in the oven for 35-45 minutes or until the topping is slightly browned. Wait till it cools and dive in.
I’m glad to hear of other fillings that can be used in this as I have home canned apple pie filling. Can’t wait to try!
This looks like one of the simplest desserts to make ever! Two of my favorite fruits, also.
Do not like pineapple in cakes. What can I substitute or can I just leave it out? Maybe double up on the cherry pie filling (since we love cherries!)?
I love dump cakes – so easy and the “reviews” by famliy are great. Thank you for another great recipe.
Can I use margarine instead of butter?
I don’t use margarine anymore Patricia but I don’t see why you couldn’t use it.
I have made this dessert many times, it is simple to prepare and delicious. Have never added any nuts or coconut, but definitely will give it a try.
I remember when the first “dump cakes” came out in the 1960s! All sorts of variations!