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Easy Pineapple Cherry Dump Cake

Oh, the magic of a dump cake! I still remember the first time I made this Easy Pineapple Cherry Dump Cake—it was a lazy Sunday afternoon, and honestly, I had zero ambition to bake anything complicated. But dumping cans of pineapple and cherry pie filling, sprinkling cake mix over the top, and drizzling butter felt like a little kitchen victory. The moment that sweet, bubbly aroma hit the air? Total comfort. The crispy edges combined with the soft, gooey fruit filling made it impossible to stop at just one small slice. If you love desserts that are fuss-free but deliver a big flavor punch, this cake is your new best friend!

Quick Facts

Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

1 can (20 oz) crushed pineapple, undrained
1 can (21 oz) cherry pie filling
1 box (15.25 oz) yellow cake mix
1 cup (2 sticks) unsalted butter, melted

How I Make It

Step 1:

Preheat your oven to 350°F. In a greased 9×13-inch baking dish, pour the entire can of crushed pineapple (with juice) and spread it evenly. Next, spoon the can of cherry pie filling on top—no need to stir, just let the sweet colors swirl together.

Step 2:

Sprinkle the dry yellow cake mix evenly over the fruit layer. This is what creates that beautiful crisp topping.

Step 3:

Drizzle the melted butter all over the top of the cake mix. Make sure it’s distributed well but don’t worry about perfect coverage; the butter helps the cake mix turn golden and crispy.

Step 4:

Bake uncovered for about 45 minutes. You’ll know it’s ready when the top is bubbly, golden brown, and smells incredibly sweet and buttery.

Step 5:

Let it cool for 10–15 minutes before serving—that makes it easier to scoop and gives the juices time to thicken slightly.

Step 6:

Serve warm, maybe with a scoop of vanilla ice cream, and dig in!

Variations & Tips

Swap out cherry pie filling for blueberry or blackberry for a different fruity twist.
Use a spice or white cake mix for subtle flavor changes.
Want more texture? Add ½ cup chopped pecans or walnuts on top before baking.
For less sweetness, drain half the juice from the pineapple before layering.
If the edges brown too fast, loosely tent with foil halfway through baking.

How I Like to Serve It

This dump cake shines at summer barbecues or casual family dinners. I love it warm with ice cream melting down the sides or even topped with freshly whipped cream. It’s an easy crowd-pleaser, perfect for a potluck or a weekend treat that feels special without the fuss.