Sweet cherries, juicy pineapple, buttery cake mix, and melted butter—this Cherry Pineapple Dump Cake Recipe is simple, cozy, and delicious.
Let me tell you something—I didn’t grow up with “dump cakes.” We were more of a brownie-from-the-box kind of family. The first time I had a Cherry Pineapple Dump Cake Recipe, I was at my Aunt Rosie’s kitchen table. She’s the type who never measures anything, always has a pot of coffee on, and somehow feeds fifteen people out of “just a few things lying around.”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
That day, she pulled out pineapple, cherry pie filling, cake mix, and butter. I remember rolling my eyes, thinking, there’s no way that turns into something edible. But about an hour later, the whole house smelled like a bakery—sweet cherries bubbling up through golden cake, pineapple peeking through like little bursts of sunshine. We ate it warm, with melting vanilla ice cream, and I swear even Uncle Joe (who usually complains about everything) asked for seconds.
Ever since, this dump cake has been my go-to when I want dessert without fuss. And if I’m honest? I kinda love how it makes me feel like Aunt Rosie, pulling off a little kitchen magic with almost no effort.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cherry Pineapple Dump Cake Recipe?
The reason I keep coming back to this Cherry Pineapple Dump Cake Recipe isn’t just because it’s easy—though trust me, it is. It’s because it tastes like comfort food in a dish. The pineapple gives you juicy sweetness, the cherries add that tart little kick, and the cake mix and butter melt together into this golden, buttery topping that crackles when you scoop into it.
And here’s the kicker: you don’t need to be a baker to pull this off. No mixers, no special tools, no ten-step instructions. Just open a few cans, dump them in, and wait while your oven does the heavy lifting. It’s the kind of dessert that makes people think you’ve got your life together—even if your laundry pile says otherwise.
Ingredient Notes:
I know this Cherry Pineapple Dump Cake Recipe is made with pantry basics, but each one plays its part. Let’s break it down:
-
Crushed Pineapple (20 oz can, with juice) – Don’t drain it. The juice is what makes the bottom juicy and the cake tender.
-
Cherry Pie Filling (21 oz can) – Sweet, tangy, a little messy—but that’s the point. It’s the star.
-
Yellow Cake Mix (15.25 oz box) – Shortcut city. No whisking, no eggs, just sprinkle it on and watch the magic happen.
-
Unsalted Butter (½ cup) – Slice or grate it over the cake mix. It melts down and gives you that buttery, crisp topping you’ll want to pick at before serving. (Not saying I’ve done that… but I’ve done that.)
How To Make Cherry Pineapple Dump Cake?
This dump cake isn’t rocket science, but I’ll walk you through it anyway—because sometimes it’s nice to have a friend in the kitchen with you.
Step 1: Prep the pan
Preheat the oven to 350°F. Grease a 9×13 dish so nothing sticks. Easy start.
Step 2: Pineapple layer
Spread the crushed pineapple (yes, juice and all) on the bottom. Think of it as your juicy foundation.
Step 3: Cherry layer
Spoon the cherry pie filling over the pineapple. You can swirl them together if you’re feeling fancy, or just let them sit in layers. Both ways work.
Step 4: Cake mix magic
Sprinkle the dry yellow cake mix evenly on top. Don’t stir. I know it feels weird not to, but trust me—dump cake works in mysterious ways.
Step 5: Butter time
Slice or grate the butter and scatter it over the top. This step is key. The butter melts down into the cake mix, making it golden and crunchy.
Step 6: Bake
Pop it in the oven for 45–55 minutes. You’ll know it’s ready when the top’s a deep golden brown and the cherries and pineapple are bubbling up at the edges.
Step 7: Rest (ugh, I know)
Let it cool for 10–15 minutes. It’s torture, but it helps everything set up a little before you dig in.
Step 8: Serve
Scoop it warm into bowls. Add ice cream. Thank me later.
Want To Save This Recipe?
Storage Options:
If you’ve got leftovers (big if), cover and keep in the fridge for up to three days. It reheats beautifully in the microwave, though I like popping it in the oven at a low temp so the top crisps up again. You can freeze it too—just wrap it well and keep for up to two months. Thaw overnight in the fridge, then reheat before serving.
Variations and Substitutions:
This Cherry Pineapple Dump Cake Recipe is basically a blank canvas for creativity. A few fun swaps:
-
Fruit swaps – Blueberry pie filling, apple pie filling, or even peaches work great.
-
Cake mix swaps – Spice cake mix makes it cozy, white cake mix keeps it light, and chocolate cake mix? Oh yes.
-
Add nuts – Sprinkle chopped pecans or walnuts on top before baking for extra crunch.
-
Spices – A little cinnamon or nutmeg stirred into the cake mix makes it taste extra homey.
What to Serve with Cherry Pineapple Dump Cake?
Honestly, this dump cake is dreamy all on its own, but here are a few ways to dress it up:
-
Vanilla ice cream – Melts into the warm cake. Heaven.
-
Whipped cream – Lighter than ice cream but still adds that creamy touch.
-
Fresh fruit – A few extra cherries or pineapple slices make it look fancy.
-
Coffee or tea – The bitterness balances the sweetness perfectly.
Frequently Asked Questions:
Do I have to mix the fruit and cake mix?
Nope. Just layer it and trust the process. That’s the charm of a dump cake.
Can I use fresh fruit instead of canned?
You can, but it won’t have that syrupy consistency. If you go fresh, maybe add a little sugar and juice to make up for it.
Can I make this ahead of time?
Definitely. Bake it, let it cool, and reheat before serving. Honestly, I think it tastes even better the next day when the flavors have had time to mingle.
And that’s my Cherry Pineapple Dump Cake Recipe. It’s sweet, messy in the best way, and one of those desserts people think you spent hours on (when really, you barely broke a sweat).
So tell me—would you eat this with a scoop of ice cream, or are you a straight-from-the-pan-with-a-fork kind of person? No judgment here.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cherry Pineapple Dump Cake Recipe
Ingredients
- 1 20-ounce can crushed pineapple with juice, undrained
- 1 21-ounce can cherry pie filling
- 1 15.25-ounce box yellow cake mix
- ½ cup unsalted butter
Instructions
Prepare the oven and dish
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
Add the pineapple
- Spread the undrained crushed pineapple evenly across the bottom of the prepared dish, ensuring the juice is included.
Add the cherry layer
- Spoon the cherry pie filling evenly over the pineapple. You may gently swirl the layers if desired, or leave them separate for a layered effect.
Top with cake mix
- Sprinkle the dry yellow cake mix evenly across the fruit layers. Do not stir. Lightly press the mix into the fruit to ensure contact with the juices.
Add the butter
- Slice the butter into thin pieces or grate it with a box grater. Arrange the butter evenly over the cake mix, covering as much of the surface as possible.
Bake
- Bake for 45–55 minutes, or until the top is golden brown and the filling is bubbling at the edges.
Cool and serve
- Allow the dump cake to cool for 10–15 minutes before serving. For best results, serve warm with vanilla ice cream or whipped cream.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
