Cherry Pineapple Dump Cake Recipe
A simple Cherry Pineapple Dump Cake with crushed pineapple, cherry pie filling, yellow cake mix, and butter baked into a golden, bubbly dessert.
8 Servings
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
To make this recipe gluten free, substitute a certified gluten-free yellow cake mix. Both pineapple, cherry pie filling, and butter are naturally gluten free, but always check product labels to confirm there is no cross-contamination.