Description
Cherry Pineapple Dump Cake is a simple, delightful dessert featuring layers of cherry pie filling and crushed pineapple topped with a yellow cake mix and butter, baked to golden perfection. This easy-to-make recipe is perfect for a quick, crowd-pleasing treat that combines fruity sweetness with a crisp, buttery topping.
Ingredients
Scale
Fruit Layers
- 1 can (21 oz) cherry pie filling
- 1 can (20 oz) crushed pineapple (with juice)
Cake Topping
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, thinly sliced
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the dump cake.
- Prepare Baking Dish: Lightly grease a 9×13-inch baking dish to prevent sticking and make serving easier.
- Layer Cherry Filling: Evenly spread the entire can of cherry pie filling across the bottom of the prepared baking dish to form the first fruit layer.
- Add Pineapple Layer: Pour and spread the crushed pineapple, including its juice, evenly over the cherry filling, creating the second fruit layer.
- Top with Cake Mix: Sprinkle the dry yellow cake mix evenly over the fruit layers, covering them completely.
- Add Butter Slices: Distribute thin slices of unsalted butter evenly across the surface of the cake mix, which will melt during baking and create a golden crust.
- Optional Nut Topping: If desired, sprinkle chopped nuts evenly on top for added texture and flavor.
- Bake the Cake: Bake the assembled layers in the preheated oven for 50 to 60 minutes, until the top is golden brown and the fruit filling is bubbly around the edges.
- Cool and Serve: Allow the cake to cool slightly for easier serving. Serve warm, optionally with ice cream or whipped cream for a comforting dessert experience.
Notes
- You can substitute walnuts or pecans for the chopped nuts or omit nuts completely if preferred.
- For a crispier topping, slightly increase the butter or use cold butter slices.
- Allowing the dump cake to cool for 15-20 minutes helps it set and makes slicing easier.
- This dump cake freezes well; wrap tightly and freeze for up to 2 months.
- For a dairy-free version, replace butter with coconut oil or a vegan butter substitute.
