Pineapple Cherry Dump Cake
This Pineapple Cherry Dump Cake is an easy, buttery, and fruity dessert made with crushed pineapple, cherry pie filling, and yellow cake mix. Perfect for potlucks, holidays, or quick weeknight treats, this simple dump cake recipe requires no mixing and minimal prep for a warm, crowd-pleasing dessert.
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.