You guys, dump cakes are like the superhero of desserts—effortless, sweet, and totally satisfying. I remember the first time I made this Pineapple Cherry Dump Cake, I literally just “dumped” everything into a pan, half-expecting it to be a disaster. Spoiler alert: it wasn’t. The bubbly, golden top with those juicy pockets of pineapple and cherry filling? Pure magic! It’s that perfect mix of tangy fruit and buttery cake, all swirled together without any fancy steps or mixers. Honestly, if you’re ever in need of a crowd-pleaser that tastes like you spent hours in the kitchen, this dump cake is your go-to. Let’s dive in and get that oven warmed up—I can already smell the sweet, fruity goodness!
Quick Facts
Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients
For the Main Dish:
1 (20 oz) can crushed pineapple, undrained
1 (21 oz) can cherry pie filling
1 box yellow cake mix (about 15.25 oz)
1 cup (2 sticks) unsalted butter, melted
How I Make It
Step 1:
Start by preheating your oven to 350°F. Grab a 9×13-inch baking dish and simply spread the crushed pineapple with its juice in an even layer at the bottom. No need to drain that juice—we want all that moisture to keep the cake tender and gooey!
Step 2:
Next up, dollop the cherry pie filling all over the pineapple layer. You can use the back of a spoon to gently spread it a bit, creating little pockets of vibrant red and juicy goodness.
Step 3:
Pour the dry yellow cake mix evenly over the fruit layers. Here’s a pro tip: don’t try to mix it in. The magic of a dump cake is layering, so just sprinkle it until the fruit is fully covered.
Step 4:
Drizzle the melted butter slowly and evenly across the entire surface of the cake mix. This *must* be done thoroughly—don’t skip spots—so every crumb of the dry mix gets a buttery bath. This is the secret to that golden, crisp crust.
Step 5:
Pop it into the oven and bake for about 45 minutes, or until the cake is bubbly and the top is beautifully golden brown. You’ll start smelling that warm, fruity aroma wafting through your kitchen—heaven!
Step 6:
Let it cool for about 10 minutes before digging in. This helps the juices thicken slightly, making serving less messy but just as delicious. Grab a big scoop and enjoy!
Variations & Tips
Swap out yellow cake mix for white or spice cake for a different flavor profile.
Add 1/2 tsp almond extract to the fruit layers for a subtle extra scent.
Top with chopped nuts like pecans or walnuts before baking for some crunch.
If you prefer less sweetness, use cherry pie filling on half the can or try fresh cherries instead.
For an extra special touch, serve warm with vanilla ice cream or whipped cream.
If the top browns too quickly, tent with foil during the last 10 minutes of baking.
How I Like to Serve It
This Pineapple Cherry Dump Cake is my go-to dessert for potlucks and casual family dinners—because who doesn’t love serving something homemade without the fuss? I also love pairing it with a scoop of vanilla ice cream on sunny summer evenings or keeping it all to myself on a cozy night in with a cup of tea. Plus, it’s a colorful, joyful dish that brightens up any dessert table during holidays or birthday celebrations.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave.
If you want to make it gluten-free, substitute with a gluten-free cake mix—it’s just as delicious!
Closing: This cake is such a reliable, crowd-pleasing dessert because it’s bursting with vibrant fruit, buttery crispness, and zero stress—what’s not to love?
