Cherry Pineapple Dump Cake Recipe
This easy Cherry Pineapple Dump Cake is a sweet, buttery dessert made with just four ingredients. Perfect for potlucks, holidays, or a quick treat!
Servings 6
Calories 637kcal
Ingredients
- 1 can crushed pineapple 20oz can, (about 2.5 cups)
- 1 can cherry pie filling 21oz/540ml can
- 1 box yellow cake mix
- 1 cup cold salted butter cut into squares
Instructions
- Preheat oven to 350°F. 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.
Notes
- Don’t drain the pineapple – The juice is essential for keeping the cake moist and flavorful.
- Cold butter is key – Slice it thin so it melts evenly over the cake mix for that golden, buttery topping.
- Serve warm – It’s best enjoyed warm from the oven, especially with a scoop of vanilla ice cream.
- Make ahead – You can bake it a day in advance and reheat before serving.
- Storage – Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat before serving.
Nutrition
Serving: 1g | Calories: 637kcal | Carbohydrates: 82g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 882mg | Fiber: 1g | Sugar: 44g
