Cherry Pineapple Dump Cake is a super easy dessert with only five ingredients. A great dessert for a potluck or large crowd.
Whether you’re an experienced baker or just starting out, this dessert recipe for Cherry Pineapple Dump Cake is great to have on hand. Why? Because it takes less than five minutes to prepare this dessert and it has only four simple steps.
This dessert is so incredibly easy to make, but a real crowd pleaser. Don’t be surprised if you have someone asking for this recipe once they taste this delicious dessert. It’s similar to a fruit crisp or cobbler, but there’s something about all that butter combining with the cake mix that makes you keep digging your fork in for another bite.
Here’s how to make Cherry Pineapple Dump Cake:
Open up a can of crushed pineapple and spread evenly into 9 x 13 inch baking dish. (Don’t drain) Add in a can of cherry pie filling and spread evenly over pineapple layer.
Pour dry cake mix over fruit layer. Even layer out with spatula if needed.
Place thinly sliced butter slabs on top of dry cake mix layer. Some recipes call for 8 tablespoons of butter, but I found 12 tablespoons works better; otherwise, you’ll wind up with spots of cake mix that are dry and powdery near the edges. (Try to fit four pieces of butter in each horizontal row)
Sprinkle chopped pecans (optional) on top.
Bake at 350 degrees for 40 to 45 minutes or until golden brown. (Fruit should be bubbling). In the picture below, I only used the 8 tbsp of butter and if you look closely, you can see the edges are powdery. I also baked this for only 35 minutes – should have baked for at least 5 minutes more.
And here’s version with more butter and baked for 43 minutes. (I did use mixed berry instead of cherry for this one, but I prefer the taste of the cherry and pineapple together better.
Cherry Pineapple Dump Cake
This Cherry Pineapple Dump Cake is a super easy dessert with less than five ingredients. A great potluck dessert and crowd pleaser.
- 1 can (20 oz ) crushed pineapple, undrained
- 1 can (14.5 oz) cherry pie filling
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into thin slices
- 1/4 – 1/2 cup pecans, chopped
Preheat oven to 350 degrees F. Spray 9 x 13 inch baking dish with non-stick cooking spray.
2. Spread pineapple and cherry pie filling into prepared pan.
3. Sprinkle dry cake mix over fruit.
4. Place chopped butter pieces on top of cake mix. Sprinkle with pecans (optional).
5. Bake for 40 to 45 minutes or until top is golden brown and fruit is bubbling.
6. Remove to wire rack to cool for at least 15 minutes before serving.