Cherry Pineapple Dump Cake Recipe
This Cherry Pineapple Dump Cake Recipe layers crushed pineapple, cherry pie filling, and yellow cake mix, then finishes with butter for a golden, bubbling, effortless dessert—perfect served warm with vanilla ice cream.
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Servings: 8
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
To make this Cherry Pineapple Dump Cake Recipe gluten-free, substitute the yellow cake mix with a certified gluten-free yellow cake mix. Confirm the cherry pie filling and crushed pineapple are labeled gluten-free or free from wheat-based thickeners and cross-contamination, as formulations vary by brand. Use clean utensils and a clean baking dish to avoid cross-contact.