When it came to Sunday Supper or last-minute visitors, cherry pineapple dump cake was my mom’s top pick from all her many cake recipes! Dump cake has been around for generations and for good reason! Just 4 ingredients and you’re on your way to an incredibly yummy dessert!
These simple fruit cake recipes are made all in one pan, take a handful of minutes to make, and turn out picture-perfect every time- despite their less than attractive name! Let’s head to the kitchen and get started!
You’ll be hooked on these super simple, super delicious dump cakes! After this recipe, my other favorites are lemon dump cake, peach dump cake, and pumpkin dump cake. You’ve got to try them all!
Let’s bake this!!
What I Love About This Recipe
- 4 ingredients
- SO simple to make
- One-pan wonder
- The golden cake topping
Cherry Pineapple Dump Cake Ingredients List
- Crushed Pineapple
- Cherry Pie Filling
- Yellow Cake Mix
- Butter
How To Make Cherry Pineapple Dump Cake Recipe
- Layer the pineapple;
- Followed by the cherry pie filling in the bottom of the pan.
- Spread the cake mix evenly over the top;
- Press it down slightly.
- Layer slices of butter on top of the cake mix.
- Bake until the cake is done, and the filling is bubbly.
***See the full instructions below***
Cherry Pineapple Dump Cake Recipe Tips
- Butter- Use real butter in this cake. Margarine can have greasy, unpleasant results. Very cold butter cuts the best. You can also run your knife under hot water to make cutting even easier.
- Press down the cake mix- Where the cake mix meets the fruit is the most delicious, moist, fruity cake. Pressing down the filling into the fruit a bit creates more of that yummy layer.
- Layer the butter- I don’t like the drizzle method of melted butter over the top of the cake. Instead, chill the butter and cut it into even slices. Layer the slices in rows over the top of the cake mix so you don’t get pools of butter or pockets of dry cake mix. It also gives the top a nice crunch and golden finish!
Storing + Freezing + Make-Ahead
This cake stores more like a cobbler. Make sure it is well-sealed, and I prefer to store it in the fridge.
- How Long Can You Keep This In The Fridge? According to food handling directions, this will store for about 2-3 days in the fridge. It’s best for the first two days!
- Can You Freeze This? This cake assembles so quickly and is best served fresh, I don’t recommend freezing it as a rule. The texture after a trip through the freezer won’t be the same. For leftovers, try freezing in individual portions and reheating in the microwave for a quick treat!
- Pineapple Dump Cake Make-Ahead Tips: This pineapple dump cake can be in the oven in literally less than 10 minutes. It’s best fresh, so there isn’t a ton of make-ahead prep to do!
- Food Safety: If you’d like more info on food safety check out this link.
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More Delicious Cherry Desserts
- Cherry Crisp
- Cherry Cobbler With Cake Mix
- Cherry Delight
- Heaven On Earth Cake
- Cherry Custard Pie Bars
Cherry Pineapple Dump Cake
Cherry pineapple dump cake has a golden cake topping over pineapple cherry filling. It only takes 1 pan, 4 ingredients, & 5 mins to assemble!
Servings: 8 -12 servings
Ingredients
- 1 (20-ounce) can crushed pineapple
- 1 (21-ounce) can cherry pie filling
- 1 box yellow cake mix
- 12 tablespoons butter, cut into 24 slices
Instructions
- Preheat oven to 350°F (177°C). Spray a 9 X 13-inch baking dish with nonstick baking spray.
- Spread the crushed pineapple with the juice (1 can) into the prepared baking dish.
- Spread cherry pie filling (1 can) on top of the crushed pineapple.
- Evenly spread cake mix (1 box) over top of the layers of pineapple and cherry and press down firmly. Arrange butter slices (12 tablespoons) evenly over the top of the cake mix.
- Bake in the preheated oven, for 50-60 minutes, or until the top is deep golden brown and bubbly. Serve warm.
Fans Also Made:
Notes
- Butter- Use real butter in this cake. Margarine can have greasy, unpleasant results. Very cold butter cuts the best. You can also run your knife under hot water to make cutting even easier.
- Press down the cake mix- Where the cake mix meets the fruit is the most delicious, moist, fruity cake. Pressing down the filling into the fruit a bit creates more of that yummy layer.
- Layer the butter- I don't like the drizzle method of melted butter over the top of the cake. Instead, chill the butter and cut it into even slices. Layer the slices in rows over the top of the cake mix so you don't get pools of butter or pockets of dry cake mix. It also gives the top a nice crunch and golden finish!
Nutrition
Serving: 1/8 of the recipe | Calories: 516kcal | Carbohydrates: 84g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Monounsaturated Fat: 0g | Cholesterol: 45mg | Sodium: 639mg | Potassium: 127mg | Fiber: 2g | Sugar: 52g | Vitamin A: 525IU | Calcium: 141mg | Iron: 1.4mg
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So delicious 😋..I will make this again ..
Yaaay! Thank you, Debby 🙂
So So Good
I used a crockpot put it on high for 3 hours and put in cherries then drained the juice on the pineapple and put it in spreading evenly. dumped a box of yellow cake mix and spread it evenly and put to your liking the pineapple juice on top but not too much. Then after 1.5 to 2 hours add small butter slices to the top and sprinkle lightly some crushed up cinnamon toast crunch cereal. and finish for 1 hour. Wow was that awesome with a nice crunch to the top. It reminded me of coffee cake. Sorry, I’m a man and we don’t follow directions well but thanks for the concept.
I did it,súper easy and delicious.
Thanks, Margieee! 🙂
My cake stayed gooey, uncooked even after cooking it 15 minutes after the timer went off. What could have happened ?
Hey Karen. Well, I think it’s kinda a gooey cake. I can’t be sure without seeing your results if anything went wrong. Sorry!
The dump cakes I have had (many) were all gooey. That is like they are suppose to be. I have this cake in the oven now. Will check it at 50 minutes.
I love this so I tried it with pineapple cake mix, it was amazing. Thank you
Thank you so much 🙂
I always put the cherries down first and then the pineapple..good to know it works both ways! I also top mine with crushed pecans and the result is heavenly!
I don’t pat and instead of butter i used the pineapple juice, soaks into the mix leaves some cakes mixe spots which i loveeee and is a liiiiittle less fattening, so delicious!!
That’s great, Teila! Thank you for sharing your positive feedback 🙂
I also make this recipe, I put a brown sugar mixed with oats and a little butter on top. I guess it’s more of a cobbler, delicious.
Sounds delicious, Cheryl!
Easy to make and would have been good I think if one instruction hadn’t been wrong. I just made this. DO NOT pack the cake mix down flat. Leave it fluffy. That one instruction cause it not to turn out right. I’ve made this before and just needed a memory refresher, and thought it seemed wrong to pack down the cake mix. I should have listened to my instinct.
I always pat the cake mix down, I don’t pack it down and mine comes out perfect every time.
THIS IS A MUST-FOLLOW Recipe! I made the cake before, but never like this. I did exactly what you did, with patting down the dry cake on top and laying butter slices on top to melt evenly and it came out perfectly…no dry areas at all. It was DELICIOUS! I got so many compliments and have been asked to always bring it as my dessert when I get together with the family! Thank you!
Thank you so much for your positive feedback, Mary! I’m so happy it was a hit 🙂
This is a great old recipe. It’s kind of somewhere between cobbler and cake. I grew up eating this as instructed with the exception of topping pineapple with brown sugar in between the layers of fruit. And diced pecans on top and the butter.just a suggestion. Cool, but serve while warm. Delicious with vanilla ice cream or a dollop of whipped cream & coffee.
Wow, that sounds so yummy, Jennifer! Thanks for sharing. I’m gonna try that!
My mother has made this for as long as I can remember, but layered coconut on top of pineapple then cherries. She is passed but I carry it forward. Favorite
Yum! Your mom’s version sounds perfect! Thank you for sharing 🙂
Very good and easy to make. The only thing I did different is MELT the butter and pour it over the cake before baking. It works great and ends up with a nice browned topping with no dry cake areas. A keeper!
That’s fantastic, Lynn! Thank you for your positive review 🙂
I would melt the butter as well. I did it with the pats of butter and it did not turn out well.
Same, I just add melted butter for placement. But I kinda like the butter, (i added chopped pecans) & juice from fruit bubbles up to make that crunchy topping. Delicious!!
Dear you really made and described this cherry pineapple dunp cake so nicely that really helped me lots. I am eagerly waiting for more of such recipes in future too.
Thank you so much! I’m glad you like this cake 🙂