Crushed pineapple, cherry pie filling, yellow cake mix, unsalted butter.
Table of Contents
I’m going to say something bold: this Cherry Pineapple Dump Cake Recipe is what you make when you want dessert… but you also want to keep your sanity. Like, you want something warm and gooey and butter-golden, but you do not want to wash three mixing bowls and pretend you’re having fun. Sound familiar? This is the “dump, bake, and suddenly you’re the dessert person” kind of situation. Cherries bring the sweet-tart drama, crushed pineapple adds that bright tropical sweetness, and the cake mix + butter combo turns into this crispy-soft topping that’s basically begging for vanilla ice cream. I mean, who are we to say no?
The first time I made this Cherry Pineapple Dump Cake Recipe, I was running on low energy and even lower motivation. It was one of those days where you open the pantry and just stare, hoping a dessert will appear out of pure desperation. I’d promised something sweet for a get-together (classic me—overconfident at 10 a.m., exhausted by 6 p.m.), and I needed a backup plan that didn’t involve frosting or… measuring cups.
I found a can of cherry pie filling and thought, Okay, this is a start. Then I spotted crushed pineapple and got this weird little flashback to old family parties where someone always brought a dump cake in a slightly dented 9×13 pan. It was never fancy. But it was always gone first. And there was always that one person who’d hover near the dessert table, “just checking” if it needed more ice cream. (It always needed more ice cream.)
So I layered pineapple (juice included—because the recipe basically insists), spread cherry filling on top, sprinkled cake mix like I was tossing glitter on a craft project, and dotted butter over everything. I remember thinking, This cannot possibly work. But when it came out bubbling around the edges with a golden top that smelled like a buttery bakery candle? Oh. It worked. It worked so well that people asked for the recipe, and I did that thing where I smiled like I’d spent hours on it. I hadn’t. I barely even tried. And honestly? That’s the charm.
Now, any time I need a dessert that tastes like comfort and looks like effort, I make this cherry pineapple dump cake. It’s basically my emergency dessert… and my “I want something sweet tonight” dessert. Two birds. One pan.
Why you’ll Love this Cherry Pineapple Dump Cake Recipe?
This Cherry Pineapple Dump Cake Recipe is a win for a bunch of reasons, but the biggest one is that it feels almost ridiculous how easy it is. There’s no batter to mix, no eggs to worry about, and no complicated steps that make you question your life choices halfway through. You just layer fruit, sprinkle cake mix, add butter, and the oven does the rest. The cherries give you that classic sweet-tart pie vibe, the pineapple adds bright juicy sweetness (and keeps everything from drying out), and the topping bakes into this buttery golden crust that’s crisp in some spots and soft in others. It’s not perfectly uniform—and I kind of love that about it. It feels homemade in the best way, like a dessert that doesn’t take itself too seriously. Plus, it’s a crowd-pleaser that scales well, travels well, and works for potlucks, holidays, random Tuesdays… all of the above.
Ingredient Notes
Let’s talk ingredients for this Cherry Pineapple Dump Cake Recipe, because it’s only four items, but they each do a job. And if you’ve ever made a dump cake and ended up with dry powder patches on top, don’t worry—I have too. It’s not a moral failure. It just means we need butter coverage. That’s it.
- Crushed pineapple (undrained): Keep the juice in the can—seriously. That juice is what helps the cake mix hydrate and bake into a topping instead of staying dusty. It also brings that sunny pineapple sweetness that makes this pineapple cherry dump cake taste less “one-note.”
- Cherry pie filling: The sweet-tart star. It’s thick, syrupy, and dramatic in a good way. Plus it makes the whole dessert look pretty without you doing anything. Love that.
- Yellow cake mix: This becomes the topping. You don’t mix it with anything first—just sprinkle it evenly like you’re tucking the fruit into bed.
- Unsalted butter: Butter is what transforms the dry cake mix into a golden crust. Thin slices or grated butter = better coverage = fewer dry spots. It’s annoying to slice butter sometimes, but it’s worth it. Mostly.
How to Make Cherry Pineapple Dump Cake Recipe?
This Cherry Pineapple Dump Cake Recipe is basically a “layer and bake” situation, which is my favorite kind of situation. No complicated techniques, no fancy words. Just a pan, some cans, and a box of cake mix doing what it was born to do. If you can layer lasagna, you can do this. If you can’t layer lasagna, you can still do this.
Step 1: Preheat and prep your baking dish.
Preheat your oven to 350°F and grease a 9×13-inch baking dish. Grease matters more than you think because fruit filling bubbles and caramelizes, and scraping baked sugar from a pan is not the vibe. At all.
Step 2: Add the pineapple and cherry layers.
Spread the crushed pineapple across the bottom, including the juices. Then spoon the cherry pie filling over the top and spread it out evenly. If you want, you can swirl them together a bit—sometimes I do, sometimes I don’t. It depends on my mood, honestly. Layered gives you distinct pockets of cherry and pineapple; swirled feels more blended and jammy.
Step 3: Sprinkle on the cake mix.
Sprinkle the dry yellow cake mix evenly across the fruit. Try to cover the whole surface. Then gently press it down just a little so it touches the fruit juices underneath. Not aggressively—more like a soft pat, like “okay, settle in.”
Step 4: Add the butter on top (the important part).
Cut the butter into thin slices or grate it, then distribute it as evenly as possible over the cake mix. This is what makes the topping bake into that buttery golden crust instead of staying dry. If there’s one step to take seriously, it’s this one. The rest is basically just showing up.
Step 5: Bake until golden and bubbly.
Bake for 45–55 minutes, until the top is deep golden brown and the filling is bubbling around the edges. The bubbling is your sign that the fruit is hot and thick and doing its syrupy thing underneath.
Step 6: Cool briefly, then serve warm.
Let it cool for 10–15 minutes so it thickens slightly. Then scoop and serve warm—preferably with vanilla ice cream. Because warm cherry pineapple dump cake + melting ice cream is one of those simple pleasures that feels almost unfair. In a good way.
Storage Options
If you’ve got leftovers of this Cherry Pineapple Dump Cake Recipe (which… good luck), cover the dish and refrigerate for up to 4 days. The topping will soften in the fridge, but it still tastes amazing—more like a fruity cobbler the next day. To reheat, microwave a portion for 20–40 seconds, or warm the whole pan in the oven at 300°F until heated through. You can freeze it for up to 2 months, too, though the topping won’t stay crisp after thawing. Still delicious, just softer. And honestly? Soft and gooey isn’t exactly a problem here.
Variations & Substitutions
This Cherry Pineapple Dump Cake Recipe is flexible in the best way. It doesn’t get offended if you swap ingredients based on what you have, or what you’re craving, or what you accidentally bought at the store. (We’ve all been there.)
- Swap the cake mix: White cake mix works great; butter cake mix makes it richer; spice cake mix gives it a cozy twist.
- Use pineapple chunks: More texture, bigger bites, still very good.
- Add nuts: Chopped pecans or walnuts on top add crunch and make it feel more “holiday dessert.”
- Add coconut: A handful of shredded coconut leans tropical and pairs really well with pineapple.
- Try a different pie filling: Blueberry, strawberry, or peach can work if cherry isn’t your thing.
What to Serve With Cherry Pineapple Dump Cake?
This cherry pineapple dump cake is sweet, buttery, and fruity, so pairing it is mostly about balance—or leaning into the comfort. I usually lean into the comfort. Do you agree, or are you one of those people who can stop at “just a small scoop”? I’m not. I’ve tried.
- Vanilla ice cream: The classic pairing. Cold + warm = perfection.
- Whipped cream: Light and fluffy, and it melts into the topping in the best way.
- Caramel drizzle: Over-the-top, yes. Worth it, also yes.
- Coffee or tea: A great match if you want to cut the sweetness a little.
- Fresh fruit: Berries on the side make it feel a bit fresher and “brunch appropriate.”
FAQ
Do I really leave the pineapple undrained?
Yes. The juice is important because it helps the cake mix bake properly and keeps the fruit layer gooey. Draining it can make the topping dry.
Why do I sometimes get dry cake mix spots on top?
Usually it’s because the butter didn’t cover that area. Thin slices or grated butter helps a lot. If it happens anyway, don’t stress—ice cream covers many sins.
Can I use salted butter?
Absolutely. It adds a little salty-sweet contrast, which is honestly pretty delicious.
Can I make this ahead of time?
Yes. You can bake it earlier, then warm it up before serving. It’s best warm, but it’s still good at room temp too.
If you try this Cherry Pineapple Dump Cake Recipe, I want to know: are you a vanilla ice cream person, a whipped cream mountain person, or… do you go rogue and eat it straight out of the pan while it’s still warm? (No judgment. I’d understand.)
Cherry Pineapple Dump Cake Recipe
Ingredients
- 1 20-oz can crushed pineapple undrained (with juice)
- 1 21-oz can cherry pie filling
- 1 15.25-oz box yellow cake mix
- 1/2 c 1 stick unsalted butter sliced thinly or grated
Instructions
Preheat and prepare the baking dish:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Assemble the fruit base:
- Spread the crushed pineapple evenly in the bottom of the prepared baking dish, including all juices. Spread the cherry pie filling evenly over the pineapple layer. If desired, gently swirl the two layers to combine.
Add the cake mix layer:
- Sprinkle the dry yellow cake mix evenly over the fruit mixture. Lightly press the cake mix into the fruit and juices to help moisten the surface without fully mixing.
Top with butter:
- Cut the butter into thin slices or grate it using a box grater. Distribute the butter evenly over the cake mix, covering as much of the surface as possible.
Bake:
- Bake for 45 to 55 minutes, or until the topping is a deep golden brown and the filling is bubbling around the edges.
Cool briefly and serve:
- Allow the cake to cool for 10 to 15 minutes before serving. Serve warm, optionally with vanilla ice cream.
Notes
