Have you ever needed a last-minute dessert but didn’t have the time or energy to bake from scratch? We’ve all been there. That’s exactly why this Pineapple Cherry Dump Cake is such a lifesaver. It’s sweet, fruity, buttery, and unbelievably easy to make.
This simple dessert comes together in just minutes with a few pantry staples. No mixing bowls. No fancy steps. You literally “dump” the ingredients into a dish and bake. Yet somehow, the result tastes like you spent hours in the kitchen.
As a long-time home baker and recipe blogger, I’ve made this Pineapple Cherry Dump Cake for potlucks, holidays, and busy weeknights. It never fails to impress. In this post, I’ll walk you through the ingredients, easy steps, pro tips, tasty variations, and FAQs so you can make it perfectly the first time.
Let’s get baking!
Why You’ll Love This Recipe
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Big fruity flavor – Sweet cherries and juicy pineapple blend into a bright, buttery dessert.
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Super convenient – Only a handful of ingredients and no mixing required.
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Perfect for any occasion – Great for BBQs, holidays, potlucks, or cozy family dinners.
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Beginner-friendly – If you can open a can and turn on the oven, you can make this.
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Easy to customize – Add nuts, coconut, or spice it up for fun variations.
This Pineapple Cherry Dump Cake is one of those old-fashioned desserts that never goes out of style.
Ingredients & Prep
This recipe uses simple, easy-to-find ingredients. Most are probably already in your pantry.
Main Ingredients Prep
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1 can (20 oz) crushed pineapple – Do not drain. The juice helps create the soft filling.
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1 can (21 oz) cherry pie filling
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1 box (15.25 oz) yellow cake mix
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1 cup (2 sticks) unsalted butter, melted or thinly sliced
Prep Tips:
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Lightly grease a 9×13-inch baking dish.
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Preheat your oven to 350°F.
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Make sure the pineapple stays in its juice.
Seasonings, Sauces, or Flavor Base
This Pineapple Cherry Dump Cake gets its flavor from the fruit layers and buttery cake topping. But you can enhance it with:
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½ teaspoon vanilla extract (optional)
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½ teaspoon almond extract (pairs beautifully with cherry)
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A pinch of cinnamon for warmth
These are optional but add extra depth.
Pantry Staples
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Nonstick cooking spray or butter for greasing
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Measuring cup
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Baking dish (9×13)
That’s it! No eggs, no milk, no mixing bowls needed.
Step-by-Step Cooking Instructions
This Pineapple Cherry Dump Cake truly couldn’t be easier.
Pre-Cooking Prep
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Preheat oven to 350°F.
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Lightly grease a 9×13-inch baking dish.
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Open the canned pineapple and cherry pie filling.
Cooking Method
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Layer the pineapple evenly across the bottom of the dish, including the juice.
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Spread the cherry pie filling evenly over the pineapple layer.
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If using vanilla or almond extract, drizzle it over the fruit.
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Sprinkle the dry cake mix evenly over the fruit. Do not stir.
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Add butter evenly across the top:
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If melted, drizzle slowly over the cake mix.
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If sliced, place thin pats evenly across the surface.
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Bake for 45–50 minutes, or until the top is golden brown and bubbling around the edges.
The magic happens in the oven as the fruit and cake mix transform into a warm, cobbler-like dessert.
Doneness or Texture Check
Your Pineapple Cherry Dump Cake is ready when:
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The top is golden brown
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The edges are bubbling
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The center looks set, not dry or powdery
If you see dry cake mix spots, bake 5–10 more minutes.
Resting or Final Touches
Let the cake rest for at least 15 minutes before serving. This helps the filling thicken.
Serve warm for the best flavor and texture.
Pro Tips for Perfect Results
Even though Pineapple Cherry Dump Cake is simple, a few tricks make it even better.
Common Mistakes to Avoid
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Draining the pineapple – You need that juice.
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Uneven butter distribution – Dry patches can form.
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Stirring the layers – Keep everything layered for best texture.
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Underbaking – Make sure the top is fully golden.
Recommended Tools
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9×13 glass or ceramic baking dish
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Silicone spatula for spreading fruit
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Sharp knife (if slicing butter)
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Cooling rack
Simple tools are all you need.
Storage & Reheating Tips
Store leftovers covered in the fridge for up to 4 days.
To reheat:
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Microwave individual servings for 30–45 seconds.
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Or warm in a 300°F oven for 10–15 minutes.
You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.
Flavor Variations
One reason Pineapple Cherry Dump Cake is so popular is how easy it is to change.
Spicy Version
Add warmth with:
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½ teaspoon cinnamon
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A pinch of nutmeg
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A dash of ground ginger
You can also sprinkle chopped pecans or walnuts on top for crunch.
Healthy / Special Diet Option
To lighten it up:
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Use reduced-sugar cherry pie filling.
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Try a sugar-free cake mix.
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Substitute half the butter with light margarine.
For a gluten-free version:
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Use a certified gluten-free cake mix.
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Double-check canned fillings for gluten-free labels.
Global Flavor Twist
Give your Pineapple Cherry Dump Cake a tropical spin:
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Add ½ cup shredded coconut.
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Mix in chopped macadamia nuts.
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Use pineapple chunks instead of crushed for more texture.
Or try a Southern twist by serving it with a drizzle of caramel sauce.
Serving Suggestions
This dessert is amazing on its own, but even better with toppings.
Toppings
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Vanilla ice cream
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Whipped cream
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Fresh cherries
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Toasted coconut
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Powdered sugar dusting
Side Dishes
If serving after dinner, pair it with:
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Grilled chicken
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BBQ ribs
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Burgers
It’s especially popular at summer cookouts and Thanksgiving tables.
Drinks
Serve with:
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Iced tea
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Lemonade
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Coffee
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Sparkling water
The sweet and fruity flavor pairs well with simple drinks.
FAQs
Can I make this ahead of time?
Yes! Pineapple Cherry Dump Cake can be baked a day in advance. Store it covered in the refrigerator. Reheat before serving or enjoy it chilled.
You can also assemble it a few hours before baking and keep it in the fridge until ready to cook.
How do I fix common mistakes?
Dry cake mix on top?
It likely needs more butter or baking time. Cover loosely with foil and bake longer.
Too soggy?
Bake uncovered a bit longer so excess moisture can evaporate.
Too sweet?
Add a squeeze of fresh lemon juice to the fruit layer next time.
Conclusion
If you’re looking for a simple, crowd-pleasing dessert, this Pineapple Cherry Dump Cake is the answer. It’s buttery, fruity, and practically foolproof. With just a few ingredients and minimal effort, you’ll have a warm, comforting treat everyone loves.
I’ve made this recipe countless times, and it never disappoints. It’s one of those old-school desserts that people always ask for again.
If you try this Pineapple Cherry Dump Cake, let me know how it turns out! And if you love easy fruit desserts, you might also enjoy a classic peach cobbler or apple crisp for your next baking day.
Pineapple Cherry Dump Cake
Ingredients
- 1 can 20 oz crushed pineapple (do not drain)
- 1 can 21 oz cherry pie filling
- 1 box 15.25 oz yellow cake mix
- 1 cup 2 sticks unsalted butter, melted or thinly sliced
- ½ teaspoon vanilla extract optional
- ½ teaspoon almond extract optional
- ½ teaspoon cinnamon (opt
Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
- Spread the crushed pineapple evenly into the bottom of the dish, including the juice.
- Spoon the cherry pie filling evenly over the pineapple layer.
- If using vanilla or almond extract, drizzle over the fruit.
- Sprinkle the dry yellow cake mix evenly over the fruit layers. Do not stir.
- Drizzle melted butter evenly over the cake mix, or place thin slices of butter evenly across the top.
- Bake for 45–50 minutes, until the top is golden brown and bubbling around the edges.
- Let rest for 15 minutes before serving to allow the filling to thicken.
- Serve warm.
Notes
- Do not drain the pineapple — the juice is essential for proper texture.
- Ensure butter is evenly distributed to avoid dry patches.
- If dry cake mix remains visible after baking, return to oven for 5–10 more minutes.
- Store leftovers covered in the refrigerator for up to 4 days.
- Freeze for up to 3 months in an airtight container.
- For a gluten-free version, use certified gluten-free cake mix.
- Optional add-ins: shredded coconut, chopped pecans, macadamia nuts, or caramel drizzle.
