If you’re looking for an easy dessert that practically makes itself, Cherry Pineapple Dump Cake is where it’s at. I know the name isn’t the most glamorous, but don’t let that fool you—this cake is pure magic. It’s sweet, gooey, buttery, and bursting with fruity goodness in every bite.

Cherry Pineapple Dump Cake in a pan with a slice cut out.

Dump cakes have been around forever, and for good reason. They’re the ultimate no-fuss dessert—just layer the ingredients, pop it in the oven, and let it bake into something warm and delicious. This version with cherry pie filling and crushed pineapple is one of my go-tos. The fruit gets all bubbly, the cake mix turns golden and crisp on top, and the butter pulls it all together.

I’ve made so many dump cakes over the years, my family officially dubbed me the Dump Cake Queen—and honestly, I wear that crown proudly.

Why You’ll Love This Recipe

Ridiculously Easy: No mixing bowls, no fancy techniques. Just layer everything in the pan and bake.
Minimal Ingredients: Four pantry staples are all you need to make this sweet and buttery treat.
Big Flavor, Little Effort: The combo of tangy pineapple, sweet cherry, and golden cake topping is downright irresistible.
Crowd-Pleaser: Perfect for potlucks, family dinners, or anytime you need a quick dessert that everyone will rave about.
Customizable: Once you fall in love with the method, it’s easy to swap in other fruit fillings or cake mix flavors.
Perfect with Ice Cream: A warm slice and a scoop of vanilla ice cream? Yes, please.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

Crushed Pineapple: Don’t drain it, the juice is key to the texture and flavor.
Cherry Pie Filling: Brings a pop of color and tart-sweet cherry flavor that pairs beautifully with the pineapple.
Yellow Cake Mix: The shortcut hero of this recipe—gives you that classic, buttery cake topping with zero fuss. Do not make the cake! You use the dry cake mix for this recipe.
Salted Butter: Cold butter works best because it melts slowly as it bakes. Don’t use margarine.

Ingredients on a white marble background.

How to Make Cherry Pineapple Dump Cake

Step Three: Spread cherry pie filling on top of the pineapple.
Step One: Preheat oven to 350°F. Grease a 9×13-inch baking pan with cooking spray.
Step Two: Spread crushed pineapple with juice on the bottom of the pan.

Collage of layering ingredients in a pan.

Step Four: Spread cake mix on top of the cherry pie filling.
Step Five: Evenly spread out butter slices on top of the cake mix.
Step Six: Bake for 1 hour, until golden brown. Let cool slightly before serving.

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What to Serve With It

Vanilla ice cream: A scoop on top melts into the warm cake and takes it to dessert heaven.
Whipped cream: Light and fluffy, it adds a nice contrast to the rich, gooey filling.
Fresh berries: Strawberries or raspberries add a pop of freshness.
Coffee or tea: Perfect for an afternoon treat or cozy dessert after dinner.

Variations and Substitutions

Swap the cake mix: Try white, butter pecan, or even spice cake mix for a different flavor twist.
Use different pie filling: Blueberry, peach, or apple pie filling also work great with pineapple.
Add chopped nuts: Sprinkle chopped pecans or walnuts on top for a little crunch.
Try unsalted butter: If you prefer to control the salt level, unsalted butter works just fine.
Go tropical: Add shredded coconut or a handful of chopped maraschino cherries to play up the island vibes.
Make it gluten-free: Use a gluten-free yellow cake mix for a version that’s safe for gluten-sensitive guests.

Storage Instructions

Refrigerator: Store leftovers covered in the fridge for up to 3 days. I like to keep it in the baking dish with plastic wrap or transfer it to an airtight container.
Reheating: Warm individual portions in the microwave for about 20–30 seconds, or pop the whole dish back in a 300°F oven until heated through.
Freezing: You can freeze it! Let it cool completely, then wrap tightly or store in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.

Recipe Tips and Tricks

Don’t drain the pineapple: The juice helps keep the cake moist and adds flavor to every bite.
Spread gently: Layer the ingredients without mixing. It might look a little messy, but it’ll bake up beautifully.
Use cold butter: Cut it into thin slices so it melts evenly over the cake mix and creates that golden, crispy topping.
Make sure to 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.
Check for doneness: The top should be golden brown and bubbly around the edges. If it still looks floury, give it a few more minutes.
Let it rest: Allow the dump cake to cool slightly before serving so it sets up a bit—it’ll be easier to scoop and enjoy.
Serve warm: It’s at its absolute best fresh from the oven, especially with a scoop of ice cream on top.
Do not stir anything!

A piece of the recipe topped with vanilla ice cream on a plate.

Dump Cake Recipes

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