Made in 1 pan and only 4 ingredients in this quick and easy dessert recipe. Short prep time and no mixing! This Cherry Pineapple Dump Cake is perfect for potlucks and cookouts.
Raise your hand if you love dump cakes! I love making them because they are simple to whip up and hard to mess up. You don’t have to worry about the cake looking perfect when it’s done. It’s a glorious mess just waiting to be devoured.
My spouse had never heard of dump cakes until we got together. Now, he’s a true fan. He’s even given me some ideas for future dump cake recipes I should make.
So you know what that means? Expect more varieties to come!
What is Dump Cake
The name cracks me up because it sounds a bit crude, but it actually just means that you dump the ingredients into the casserole dish. There is no mixing, beating or anything. It’s a dump and bake recipe!
It’s a bit like a cobbler with the fruit filling and cake.
To make this Cherry and Pineapple Dump Cake, you’ll need to gather up the following ingredients.
- Crushed pineapple – Don’t drain the juice from the can!
- Cherry pie filling – You can make your own or use the canned variety. I use canned always because I like to keep things simple.
- Yellow cake mix – Use the powdered cake mix that comes in the box. Do not make the cake!
- Cold butter – I recommend using real butter (not margarine) for the best results. I like it cold so it slices into squares easier.
And that, my friends, is literally it! See I told you it was crazy easy.
How to Make
1. Preheat oven to 350F. Grease a 9×13 inch baking dish with cooking spray.
2. Spread crushed pineapple with juice on the bottom of the pan.
3. Spread cherry pie filling on top of the pineapple.
4. Spread cake mix on top of the cherry pie filling.
5. Evenly spread out butter slices on top of the cake mix.
6. Bake for 1 hour, until golden brown. Let cool slightly before serving.
Helpful Kitchen Tools
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How to Store
Cover any leftovers with plastic wrap and store in the fridge for up to three days.
When you want to eat it again, simply reheat in the microwave to soften it up. It’s delicious served warm!
Can You Freeze Dump Cake
Yes, you can freeze it! Make sure it’s in an airtight freezer safe container. Store it in the freezer for up to three months.
When you are ready to eat, thaw it overnight in the fridge and then reheat the next day in the oven (350F for 10 to 15 minutes).
How to Serve
You can enjoy it hot (not too hot though or you’ll burn yourself), warm or even cold. It’s whatever your personal preference is.
I like mine warm the best. I find it amplifies the buttery flavor of the cake and the sweetness of the fruit.
Top it with vanilla ice cream, whipped cream or Cool Whip to bring this sweet treat to a whole new level of YUM!
Can You Make Ahead
Yes, you can. Refrigerate in the fridge, covered, until you are ready to serve.
If you want to prep ahead, you can, but I don’t think you really even need to. The cake is so simple to “dump” together. You could cut the butter into squares ahead of time if you like to make the process even quicker.
- Use cold butter so it’s easier to cut into squares and your hands don’t get greasy.
- Use REAL butter. Don’t use margarine. You’ll have the best results with real butter.
- Don’t make the cake according to the box directions. Ignore the box. Just use the cake mix inside!
- Don’t forget to grease the baking dish. It will be easier to serve that way. I use cooking spray to grease pans, but you could also grease with butter.
- DO NOT STIR!
- Make sure to even spread out the butter slices across the top of the cake mix. If you leave gaps, you may end up with dry spots. If you need to use more butter, that’s fine. Just make sure you cover all the areas.
- Add a layer of chopped pecans, slivered almonds or chopped walnuts to the top layer.
- Add a layer of shredded sweetened coconut to the top layer.
- Add a layer of oats to the top layer.
- Switch out the yellow cake mix for white cake mix.
- Add a layer of brown sugar to the very bottom layer (2 to 3 tablespoons) before you add the pineapple.
Dump Cake Recipes
- Strawberry Dump Cake
- Caramel Apple Dump Cake
- Cranberry Cobbler Dump Cake
- Slow Cooker Pumpkin Dump Cake
Want more cake mix hacks?
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 (20oz) can crushed pineapple (about 2.5 cups)
- 1 (21oz/540ml) can cherry pie filling
- 1 box yellow cake mix
- 1 cup cold butter, cut into squares
- Preheat oven to 350F. Grease a 9x13 inch baking pan with cooking spray.
- Spread crushed pineapple with juice on the bottom of the pan.
- Spread cherry pie filling on top of the pineapple.
- Spread cake mix on top of the cherry pie filling.
- Evenly spread out butter slices on top of the cake mix.
- Bake for 1 hour, until golden brown. Let cool slightly before serving.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 637Total Fat: 34gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 81mgSodium: 882mgCarbohydrates: 82gFiber: 1gSugar: 44gProtein: 4g