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!

Course Dessert

Cuisine American

Keyword cherry dump cake, dump cake recipes, less than 5 ingredients desserts, pineapple dump cake, yellow cake mix recipes

Prep Time 5

Cook Time 50

Total Time 55

Servings -12 servings

Calories 516kcal

Author Kathleen

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.

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!