Cherry Pineapple Dump Cake
This Cherry Pineapple Dump Cake is the ultimate easy dessert recipe! With just 4 simple ingredients and minimal prep time, you can create a sweet, tangy, and buttery treat that’s perfect for any occasion. Whether you’re hosting a potluck, craving a quick weeknight dessert, or need a last-minute crowd-pleaser, this no-fuss dump cake delivers every time. Plus, it’s endlessly customizable—swap fruits, add toppings, or try different cake mixes to make it your own. Serve it warm with a scoop of vanilla ice cream for a dessert that’s as comforting as it is delicious. Ready to bake? Let’s get started!
Ingredients
- 21 oz cherry pie filling
- 20 oz crushed pineapple undrained
- 15 oz yellow cake mix
- ½ cup unsalted butter melted
- ½ cup chopped nuts (Optional) pecans or walnuts
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Layer the Fruit: Spread the cherry pie filling evenly across the bottom of the dish. Pour the crushed pineapple (with its juice) over the cherries and spread into an even layer.
- Add the Cake Mix: Sprinkle the dry cake mix evenly over the fruit layer. If using, sprinkle chopped nuts on top
- Drizzle the Butter: Slowly drizzle the melted butter over the cake mix, covering as much of the surface as possible.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling
- Cool and Serve: Let the cake cool for 10-15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
- Freezing: Wrap the cooled cake tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
- Variations: Try using chocolate cake mix, adding shredded coconut, or swapping the cherry filling for mixed berries