Easy Cherry Pineapple Dump Cake
A dump cake is one of the easiest desserts you can make. With just a few simple ingredients and minimal steps, you’ll have a delicious cake that is perfect for any gathering. The combination of sweet cherry pie filling and tangy crushed pineapple creates a delightful blend of flavors. Plus, the buttery yellow cake mix on top gives it a wonderfully crunchy texture, making it irresistible.
Why Make This Recipe
Easy Cherry Pineapple Dump Cake is not just simple to prepare, but it also tastes fantastic. It’s a great choice for parties, potlucks, or a quick family dessert. With no mixing required, you can throw everything together in minutes, making it perfect for those busy days when you want something sweet but don’t have a lot of time. The fruity flavors and crunchy topping will wow your guests and please your family.
How to Make Easy Cherry Pineapple Dump Cake
Ingredients
- 21 oz (595g) Cherry Pie Filling
- 20 oz (567g) Canned Crushed Pineapple, drained
- 15.25 oz (432g) Yellow Cake Mix
- 1 cup (227g) Unsalted Butter, sliced thin
- ½ cup (60g) Chopped Nuts (optional)
- 1 teaspoon Vanilla Extract
Directions
- Preheat your oven to 350°F (175°C).
- Drain the canned pineapple thoroughly to avoid a soggy cake.
- In a 9×13-inch baking dish, dump the cherry pie filling and spread it out evenly.
- Layer the crushed pineapple over the cherries in an even layer.
- Sprinkle the dry yellow cake mix evenly over the fruit layers without mixing.
- Dot the sliced butter evenly all over the cake mix.
- Optional: Sprinkle chopped nuts over the top if using.
- Bake uncovered for 45-50 minutes, or until the top is golden brown and crispy, and the filling is bubbling at the edges.
- Let the cake cool for 15 minutes before serving.
How to Serve Easy Cherry Pineapple Dump Cake
Serve the dump cake warm with a scoop of vanilla ice cream for a delightful treat. You can also add a dollop of whipped cream on top for extra sweetness. It’s perfect for family gatherings, birthday parties, or just as a sweet ending to your day.
How to Store Easy Cherry Pineapple Dump Cake
Once cooled, cover the dump cake tightly with plastic wrap or aluminum foil and store it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze leftover dump cake in an airtight container for up to three months. Thaw in the refrigerator overnight before serving.
Tips to Make Easy Cherry Pineapple Dump Cake
- Make sure to drain the pineapple well to prevent the cake from becoming soggy.
- If you want more flavor, try adding a teaspoon of almond extract along with the vanilla extract.
- Feel free to use different fruit fillings like blueberry or peach for a fun twist.
Variation
You can easily change up this recipe by using different cake mixes, such as chocolate or lemon, to create new flavors. You can also mix in shredded coconut or chocolate chips for added texture and taste.
FAQs
Can I use fresh fruit instead of canned?
Yes, you can use fresh cherries and pineapples, but you’ll need to adjust the cooking time. Fresh fruit may release more moisture, so add a little sugar to taste.
Can I make this cake ahead of time?
Yes, you can prepare the layers and assemble the cake ahead of time. Just cover it and store it in the fridge until you are ready to bake.
What if I don’t have nuts?
That’s perfectly fine! The nuts are optional. The cake will still taste great without them.
Easy Cherry Pineapple Dump Cake
A simple and delicious dessert made with cherry pie filling, crushed pineapple, and a buttery cake mix topped with nuts.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 21 oz (595g) Cherry Pie Filling
- 20 oz (567g) Canned Crushed Pineapple, drained
- 15.25 oz (432g) Yellow Cake Mix
- 1 cup (227g) Unsalted Butter, sliced thin
- ½ cup (60g) Chopped Nuts (optional)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- Drain the canned pineapple thoroughly to avoid a soggy cake.
- Dump the cherry pie filling into a 9×13-inch baking dish and spread it out evenly.
- Layer the crushed pineapple over the cherries in an even layer.
- Sprinkle the dry yellow cake mix evenly over the fruit layers without mixing.
- Dot the sliced butter evenly all over the cake mix.
- Optional: Sprinkle chopped nuts over the top if using.
- Bake uncovered for 45-50 minutes, or until the top is golden brown and crispy, and the filling is bubbling at the edges.
- Let the cake cool for 15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cherry dump cake, pineapple cake, easy dessert, quick dessert, party dessert
