Cherry Pineapple Dump Cake Recipe — Quick Fruity Dessert Guide

This easy cherry pineapple dump cake is a dependable, delicious recipe you’ll find yourself making again and again.

Cherry pineapple dump cake

This cherry pineapple dump cake is quick to prepare and forgiving to make. There’s no mixing bowl of delicate batter to worry about—simply layer the ingredients, top with cake mix and butter, then let the oven do the work. It’s a perfect go-to dessert for busy days and casual gatherings.

Cake is always welcome: it makes a lovely dessert after dinner, a cozy afternoon treat with tea, or a refreshing sweet with iced drinks on warm days. This dump cake offers that homemade flavor with minimal effort.

More fruit desserts you will love:

• Strawberry dump cake
• Easy lemon bars
• Pineapple banana split dessert
• Apple tiramisu cake
• Blackberry cobbler with lemon cake mix
• Poached pears in red wine

If you don’t bake often, dump cakes are a wonderful introduction: they’re simple, reliable, and deliver great flavor without advanced technique. If you have questions about this recipe, feel free to leave a comment.

What you need for pineapple cherry dump cake

• 20 oz can crushed pineapple (drained)
• 21 oz can cherry pie filling
• 1 box yellow cake mix
• 1 stick cold butter, cut into slices

How to make cherry pineapple dump cake

1. Preheat the oven to 350°F (175°C). Preheating ensures even baking from the moment the pan goes in.
2. Open the cans of crushed pineapple and cherry pie filling. Drain most of the juice from the crushed pineapple; a little liquid left in the can is fine.
3. Pour the crushed pineapple and cherry pie filling into a 9″ x 13″ baking pan and stir briefly to combine.
4. Sprinkle the dry yellow cake mix evenly over the fruit mixture.
5. Cut the cold butter into 10–12 thin slices and distribute them a few inches apart over the cake mix.
6. Bake for 50–60 minutes, until the edges are golden and the top looks set.
7. Remove the pan from the oven and place it on a cooling rack. Serve warm or cool completely—both are delicious.

Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Recipe notes and tips

This recipe is straightforward, but a few tips will help ensure the best result:

• Always preheat the oven. A fully heated oven gives even baking and reliable timing.
• Use cold butter. Cold butter is easier to slice and place on top; it melts gradually in the oven and helps create a nicely textured top layer.

Variations to try

The dump cake method works with many fruit and pie filling combinations. Try these variations to suit your taste:

• Add nuts: sprinkle flaked or chopped almonds over the fruit before adding the cake mix for crunch and a complimentary flavor to cherry.
• Swap fillings: use other canned pie fillings like apple, blueberry, or pumpkin, or replace the pineapple with peaches or mandarins for different fruit combinations.
• Serving ideas: enjoy warm with vanilla ice cream, whipped cream, fresh berries, or warm custard on a chilly evening.

How to store cherry dump cake

Store leftover cake in an airtight container in the refrigerator for several days. Reheat individual portions in the microwave, or enjoy cold. Warm custard or a scoop of warmed ice cream makes a cozy serving option if you reheat the cake.

I hope this inspires you to make this easy, crowd-pleasing cherry pineapple dump cake. It’s a simple dessert that delivers bright fruit flavor and comforting cake texture every time.

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Cherry pineapple dump cake

petro

This delicious and easy cherry pineapple dump cake is a tried and tested recipe and once you create it, you will be perfecting it time and time again!

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Prep Time
5 mins

Cook Time
1 hr

Total Time
1 hr 5 mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 467 kcal

Equipment

• cooling rack
• baking dish (9″ x 13″)

Ingredients

• 20 oz can crushed pineapple (drained)
• 21 oz can cherry pie filling
• 1 box yellow cake mix
• 1 stick butter, cold

Instructions

• Preheat the oven to 350°F. Open the cans of crushed pineapple and cherry pie filling. Drain most of the pineapple juice; a small amount left in the can is fine.
• Pour the crushed pineapple and cherry pie filling into a 9″ x 13″ pan and spread evenly.
  
• Give a quick stir to combine the fruit and filling.
  
• Sprinkle the dry cake mix evenly over the fruit layer.
  
• Cut the cold butter into 10–12 slices and place them evenly on top of the cake mix.
  
• Bake 50–60 minutes until the edges are golden and the top is set.
• Remove from oven and transfer to a cooling rack.
• Serve warm or cooled—both are delicious.

Nutrition

Serving: 1serving
Calories: 467kcal
Carbohydrates: 85g
Protein: 3g

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