Cherry Pineapple Dump Cake is a fruity, flavor-bursting, easy cake recipe that you everyone will love! Juicy, bubbling cherries are mixed with sweet and tangy pineapple chunks and baked perfectly into the cake mix topping until you have a beautiful, fruit filled cake ready to eat right out of the pan.
Top this incredible pineapple cherry dump cake concoction with a scoop of your favorite ice cream, and get ready to dig into this warm, gooey dessert!
Reasons You’ll Love This
Gooey Goodness – If you’ve never made a dump cake before, you’re missing out on the ooey gooey deliciousness that pours out of these cakes. It’s like a mix of pie, cake, crumble, and cobbler!
Cherry & Pineapple – Why have one fruit in your cake when you can have two? And what better two flavors to combine than cherry and pineapple!
Easy to Make – It’s called a dump cake because you can just dump everything into the pan and bake! It’s really that simple.
Serve Warm – If you love desserts that are warm and melt in your mouth, you have to try this cherry dump cake with pineapple!
Toppings – Any dessert you can use as a base for toppings like ice cream & whipped cream is a 10/10 dessert!
If you needed an excuse to try out a new flavor dump cake, this recipe is your sign! I mean, why not? It’s so easy to make and takes little to no effort on your part! Thank me later once you plop a large spoonful of this deliciousness onto your plate!
Ingredient Info
Let’s discuss how to make Pineapple Cherry Dump Cake, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Cherry Pie Filling – Any brand of cherry pie filling works perfect! You can also make your own if you know of a good recipe.
- Crushed Pineapple – Canned crushed pineapple is best for this recipe because it’s been sitting in all that sweetness. I don’t recommend substituting for fresh pineapple. Also keep the juice of the can, it will help soak up all that cake mix.
- Yellow Cake Mix – Yellow cake mix is preferred, but you can also use white cake mix, pineapple cake mix, vanilla, or french vanilla cake mix instead.
- Butter – You’ll need cold, unsalted butter for this recipe. I don’t recommend using salted butter for this recipe or else it will come out tasting a little too salty. You’ll also want to cut the butter into 24 even slices.
- Chopped Pecans (Optional) – This is an optional ingredient, but adds a little extra texture to the dish if that’s what you like!
Step By Step Instructions
- Begin by preheating the oven to 350°F. Grease a 9×13 baking dish with non-stick spray. Add all of the crushed pineapple to the bottom of the pan and spread it evenly.
- Next, add the cherry pie filling on top of the crushed pineapple, and spread that evenly.
- Slowly start sprinkling the yellow cake mix over the top of the filling, making sure to keep it as even as possible.
- Once it’s covered completely and evenly, press down on the top firmly, to. pack the cake mix in.
- Take your slices of cold butter and place them evenly over the top of the cake mix, doing your best to cover most of the area. It’s okay if the whole thing isn’t covered, it will spread.
- Bake in the oven for about 50 minutes to an hour, or until the fruit is bubbling out of the sides, and the top of the cake is a lovely golden brown color. Serve warm straight out of the baking dish, and top with ice cream, whip, or chopped pecans. Enjoy!
Tips And Advice
Storage – Allow the dump cake to cool completely before storing. Cover the baking dish with a lid or saran wrap tightly, then store at room temperature for the first day. Store the remaining cake in the fridge for 2-3 days after that.
To reheat, microwave each serving, or pop the cake back in the oven at 350°F, and reheat until warmed through, or for about 15-20 minutes.
Equipment
For this recipe, you’ll just need a 9×13 baking dish, and something to spread your ingredients with.
dump cake expert
Once you get the art of “dump cake-ing” down, you’ll make a perfect one every time. Here are some expert tips to pay attention to when making a dump cake.
Absolutely make sure you are using a 9×13 pan! Anything remotely smaller will result in a spoonful of dry cake mix, and you don’t want that. Also make sure to evenly distribute every ingredient. Anything left uneven can result in an unevenly cooked cake.
FAQs
Yes, once the cake has cooled, you should have a gooey consistency. If it’s runny, then something likely went wrong with the measurements.
Yes! It’s excellent the following days to come. You can eat it chilled or reheat it again!
Recipes You’ll Love
Once you dump cake once, you gotta try them all! If you need any more ideas for some excellent dump cakes, I’ve got a few more up my sleeve!
- Peach Dump Cake
- Pineapple Dump Cake
- Strawberry Dump Cake
- Pumpkin Dump Cake
- Blueberry Dump Cake
- Chocolate Cherry Dump Cake
More Similar Recipes You’ll Love!
Cherry Pineapple Dump Cake
Ingredients
- 20 ounces crushed pineapple (canned)
- 21 ounces cherry pie filling (canned)
- 1 standard size box yellow cake mix pineapple or white can also be used
- 12 tablespoons butter cut into 24 slices
- chopped pecans for topping if desired optional
Instructions
- Preheat oven to 350 degrees F. Prepare a 9 x 13 inch baking dish with non-stick cooking spray.
- Pour the crushed pineapple, along with the juice, into the pan. Distribute evenly.
- Pour the cherry pie filling over the crushed pineapples, distributing evenly.
- Sprinkle the dry cake mix over the pineapples and cherries.
- Arrange butter slices over the cake mix, trying to cover as much of the cake mix as you possibly can.
- Bake for 50-60 minutes, or until the filling is bubbly and the top is turning golden brown.
- Serve warm, topped with ice cream if desire.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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