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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!
Dumps are actually more similar to a crisp than a cake. These simple 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, Pumpkin Dump Cake, and Peach Dump Cake—each one just as easy and irresistible.
For even more easy dessert inspiration, browse my full Cake Recipes collection, where you’ll find everything from dump cakes to layer cakes, sheet cakes, pound cakes, and more.
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
- Crushed Pineapple
- Cherry Pie Filling
- Yellow Cake Mix
- Butter
HOW TO MAKE CHERRY PINEAPPLE DUMP CAKE
- 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 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.
MORE EASY DUMP CAKES
If you love easy desserts like this, be sure to check out my full Dump Cake Recipes collection for even more simple, crowd-pleasing ideas.
- Chocolate Cherry Dump Cake
- Blueberry Dump Cake
- Caramel Apple Dump Cake
- Cherry Dump Cake
- Pineapple Dump Cake
- Strawberry Dump Cake
- Peach Cobbler Dump Cake
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Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Cherry Pineapple Dump Cake
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!
I only have white cake mix, will that work instead of yellow??
Yes you can! 🙂
Has anyone tried putting coconut on top for more flavor
Hi Pamela! I haven’t done this before but if you give it a try, let me know how it turns out!
I mix a cup of flake coconut and a cup of pecan pieces together and sprinkle over butter, then bake
My guys love it.
I’m making this today and was planning to put coconut and pecans on top. Yum
Hi, RuthAnn! That’s so perfect 🙂
Enjoy baking!
Do you need to drain the can of pineapples in the dump cake?
Hi Antoinette! No need to drain 😀 Just put the pineapples straight to the baking pan.
I was wondering if you use salted or unsalted butter
Hey Karla! I use unsalted butter. Either will work though. <3
I have used both. It has turned out just right
I love dump cakes. I’ve eaten them for 30 years. Great dessert and easy to make.
Me too! <3
I am just now making this and just saw I added to much butter! I cut 1 stick and then added another cause it didnt cover the top so I cut another one to finish covering and after I put it thr oven I read the recipe again and it says make 12 tablespoon into 24!..lol. I hope it comes out okay!
I made these years ago. Recently made one for Thanksgiving and loved it! My 43 yr old nephew lives here now and as he says, ” “Mom”, ” that’s the bomb!”
Hi Vivian. I must say I have to agree with him! This is my all-time favorite dump cake. The one my mama made most often <3
Thank you for this cake , Is it ok to make it a day ahead. I was thinking of taking it
to Thanksgiving. Will it keep in the fridge over night.
Yes it will!
Can you make this recipe with just blueberry pie filling? And if so how much should I use?
Yes you can! Use 2-20 Ounce Cans of Blueberry Pie Filling
Thanks so much! I’m going to try it tonight.
I made this at a church function once with the blueberry and the lemon cake mix and it was a huge hit.
Hi, Hanna! That’s good to hear, I’m happy you and your churchmates loved it! What’s your next recipe to try? 🙂
Hi all, I was wondering if anyone has tried to double this recipe? Thanks!
Sometimes cherry pie filling is a little skimpy on the cherries. If I use two cans of cherry pie filling with the crushed pineapple will it still turn out good?
I totally agree with you!! I’m not exactly sure! I would think it should work out great. If you give it a try, please write to us and let us know!
I have tried 2 cans of cherry and 2 cans when I do apple turns out perfect , Apple is in oven now
Thanks for sharing Paula!
I have a loquat tree and made a Marmelade with the fruit. I decided to substitute the cherry pie filling with the loquat marmalade. It is in the oven. Hopping for the best.
Wow! That sounds delish! I haven’t had loquats since I was a kid!
I would like to try to double this recipe using the same size pan. Have you tried that? How long did it have to bake?
No, I’m sorry Ranae, I haven’t!
Easy peasy ! Can add topping of ice cream. Everyone raved about it !
Hi, Irene! Yum, that sounds even more delish! Thank you and I’m so happy you liked it! 🙂
HELP, WHAT SIZE BAKING PAN DO I USE. IVE waited until the last minute.
Hi, Dianne. Thanks for asking, you’ll have to use 9×13 baking dish. <3
This is so quick and easy..and so yummy..thank u
So Happy you enjoyed, Bonnie <3. My favorite dump cake combo!
So good, we loved it, easy to maketoo
So very happy to hear that, Rose!! <3
Kathleen: There is no way the sodium can be 80 mg for one-eighth of this cake. I wish it was. The mix, alone, would be more than that, I believe. Can you recalculate the sodium and potassium?
Hi Kate. Thanks, I will recalculate the nutritional data. 🙂
ohhh I can’t wait to try this one!
I hope you try it soon, Lindsey!
It’s been many years since I made one of these cakes. I had forgotten all about this recipe. I am going to make it again.
I hope you enjoy! Thanks Marsha <3
I made this years ago, very delisciious!
Thanks, Loretta <3