Cherry pineapple dump cake is a rich, easy dessert that comes together in minutes with pantry staples. It has the comforting texture of a cobbler and the bold sweetness of cherries and pineapple, finished with a golden cake topping. This recipe is perfect for last-minute company, potlucks, or any time you want a simple, crowd-pleasing dessert.
Easy Pineapple Cherry Dump Cake
This version of the classic dump cake blends cherry pie filling with crushed pineapple in heavy syrup for a bright, juicy filling. The yellow cake mix bakes into a crisp, buttery top that contrasts beautifully with the warm fruit underneath. It’s one of those recipes that tastes like you spent hours in the kitchen but actually takes almost no hands-on time.
If you enjoy dump cakes, try experimenting with other fruit combinations. Peach and apple variations give the same comforting results and are great options when different fruits are in season.
How to Make Cherry Pineapple Dump Cake
Gather these simple ingredients and you’ll have dessert ready to bake in no time.
- 1 ½ sticks butter + 1 tablespoon
- 2 tablespoons brown sugar
- 1 (20-ounce) can crushed pineapple in heavy syrup
- 1 (20-ounce) can cherry pie filling
- 1 (15.25-ounce) yellow cake mix
Prepare the dish
Preheat the oven to 350°F (175°C). Use the 1 tablespoon of butter to grease the bottom and sides of a 9 x 13-inch baking dish. Sprinkle the 2 tablespoons of brown sugar evenly over the butter to create a subtle caramel layer under the fruit.
Add the filling
Pour the crushed pineapple (with its syrup) and the cherry pie filling into the prepared pan. Stir gently to combine and spread the mixture into an even layer. Sprinkle the dry yellow cake mix evenly over the fruit so the entire surface is covered.
Top with butter and bake the dump cake
Slice the 1 ½ sticks of butter into small pieces and distribute them over the top of the cake mix. The butter melts into the dry mix as it bakes, creating a crisp, golden crust. Bake for 50 minutes to 1 hour, or until the top is bubbling and golden brown. Allow the cake to rest for 10–15 minutes before serving so the filling can set slightly.
This dessert is best served warm. A scoop of vanilla ice cream or a dollop of whipped cream on top adds a creamy contrast to the tangy-sweet fruit and buttery crust. It’s also ideal for making ahead: reheat individual portions in the microwave for a few seconds or warm the whole pan in a 350°F oven until heated through.
I hope you and your family enjoy this easy, flavorful dump cake as much as mine do. It’s an excellent pantry-staple dessert for busy evenings or unexpected guests.
Recipe
Cherry Pineapple Dump Cake
Author: Crissy Page
Servings: 12 Prep: 10 mins Cook: 50 mins Total: 1 hr
Our easy cherry pineapple dump cake is bursting with flavor and simple to prepare. It combines canned fruit with cake mix and butter to create a quick, nostalgic dessert that bakes up with a crisp, golden top and warm, saucy fruit underneath.
Ingredients
- 1 ½ sticks butter + 1 tablespoon
- 2 tablespoons brown sugar
- 1 (20-ounce) can crushed pineapple in heavy syrup
- 1 (20-ounce) can cherry pie filling
- 1 (15.25-ounce) yellow cake mix
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with 1 tablespoon butter. Sprinkle 2 tablespoons brown sugar evenly over the bottom.
- Combine the crushed pineapple (with syrup) and cherry pie filling in the dish, stirring to spread evenly. Sprinkle the dry cake mix evenly over the fruit layer.
- Cut the remaining 1 ½ sticks of butter into small pieces and place them over the top of the cake mix.
- Bake 50 minutes to 1 hour, until the top is golden brown and the filling is bubbling. Let rest 10–15 minutes before serving.
Nutrition (per serving)
Calories: 318 kcal | Carbohydrates: 47 g | Protein: 2 g | Fat: 14 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 30 mg | Sodium: 434 mg | Fiber: 1 g | Sugar: 26 g
Nutrition values are estimates and should not replace professional dietary advice. Actual servings and values may vary based on portion sizes and specific ingredient brands.
Tips and Variations
- Use crushed pineapple in heavy syrup for full sweetness; drain slightly for a less sweet, less saucy filling.
- For a lighter topping, try a spice cake mix or mix in chopped nuts under the cake mix for added texture.
- Serve warm with vanilla ice cream, whipped cream, or a sprinkle of toasted coconut for extra flavor contrast.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions briefly in the microwave or warm the whole dish in a 350°F oven until hot.
If you try this recipe, enjoy the simplicity and the bright combination of cherry and pineapple — a nostalgic dessert that’s quick enough for busy nights and tasty enough for company.