Cherry Pineapple Dump Cake

A close up of a serving of cherry dump cake.

This quick, 4 ingredient dessert is a classic recipe and what I always make when I need to treat a crowd. Easy Cherry Pineapple Dump Cake uses cherry pie filling, crushed pineapple, butter and yellow cake mix to bake a golden, fruity masterpiece. Topped with whipped cream or eaten plain, this simple cake is the best way to end a meal.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 354kcal

Author Sharon Garofalow

Ingredients

20 ounce can Crushed Pineapple Do not drain
21 ounce can Cherry Pie Filling
15.25 ounce box Cake Mix Yellow
1 cup butter

Instructions

Spray a 9 x 13 baking dish with Pam or other spray oil.
Pour in the crushed pineapple and juice and spread out on the bottom of the pan.
Pour the cherry pie filling on top (it will not spread out evenly but you can use a spatula to spread it out).
Sprinkle dry yellow cake mix over the cherries.
Melt butter and spoon over mixture, as evenly as possible.
Bake at 350 degrees for 1 hour or until golden brown.

Video

Notes

Comstock brand is always a good choice for cherry pie filling. I went with an alternative brand last time and was disappointed. I like there to be nice chunks of cherry mixed in with the crushed pineapple.

In my opinion, the yellow cake mix gives this simple dump cake the best buttery flavor. But white will work too.

You can swap out the butter for margarine in case you have certain dietary restrictions. The flavor won't be quite as buttery but will still taste amazing.

A reader shared that she grates room temperature butter over the top and that helps it spread a little evenly as it melts once it's in the oven! Or, you can lay out slices of butter evenly, over the top of the dry yellow cake mix layer. As the butter melts in the oven, it will evenly cover the cake mix so it can create its pretty golden crust.

Add some chopped pecans or macadamia nuts on top next time for an added crunch.

Nutrition