If you want a dessert that will impress without the stress, it simply does not get better than this Pineapple Cherry Dump Cake! Boasting big, fruity flavor from a combination of crushed pineapple and cherry pie filling, this dump and bake dessert hits every time!
As a busy mom who loves a sweet treat, this easy baked fruit dessert is a go-to in my house! When I say easy, I mean you literally just layer the four simple ingredients in a dish and bake it (so we are talking very little clean up, too!).
This quick tropical dessert for a crowd lies somewhere between a pie, a cake, and a cobbler, borrowing the best elements of all three to culminate in a sweet and tangy treat that’s a total crowd pleaser.
P.S. If the simplicity and bold flavor of this easy dessert with cake mix speaks to you, try this Chocolate Cherry Dump Cake next.
Pineapple Cherry Dump Cake Ingredients
Make sure you are using cherry pie filling as opposed to canned cherries. The cherry pie filling mixture contains spices and thickening agents that are necessary to get the right result. As for the pineapple, canned crushed pineapple is best.
Unsalted butter is preferred here as the other elements in this dump cake recipe already contain salt.
My preference is yellow cake mix because it is richer, but you can also use white cake mix.
Cherry Pineapple Dump Cake Tips and Tricks
How to Make Pineapple Cherry Dump Cake with Cake Mix
Start by greasing the dish. I usually just rub some butter onto the bottom, but you can also use nonstick spray. Add the two cans of fruit and stir them together.
Then, layer the box cake mix (as is) on top. Melt the butter (I just do so in the microwave in my Pyrex measuring cup) and pour it over the cake mix. Try your best to coat the top completely in butter. You may need to tilt your dish from side to side to distribute it.
Now all that’s left to do is bake it! It’s that easy! It’s best to bake it on the middle rack of your oven. Serve it hot, just as you would a cobbler. It’s great with a little whipped cream or even some vanilla ice cream.
How I Store and Reheat Leftover Dump Cake with Pineapple and Cherry
I usually store my dump cake right in the casserole dish I baked it in. I cover it with aluminum foil and place it right in the refrigerator until I’m ready to enjoy some leftovers.
If you would rather use a spatula to transfer it to a storage container you absolutely can! It will stay fresh covered in the fridge for up to 5 days.
In my opinion, all dump cake is best served warm. You can stick the whole thing back in the oven at 350°F right in the dish with the aluminum foil still on. Check it after 10 minutes, and add more time as needed.
Alternatively, you can microwave individual servings. You’ll need about 30-45 seconds on high per serving.
Pineapple Cherry Dump & Bake Cake
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Pyrex Measuring Cup optional
Ingredients
- 1 (20-ounce) can crushed pineapple
- 1 (21-ounce) can cherry pie filling
- 1 (15.25-ounce) box yellow cake mix
- ¾ cup unsalted butter (+ more for greasing pan)
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch casserole dish with butter (preferred) or nonstick spray.
- Add the crushed pineapple and cherry pie filling to the dish and give it a quick stir. Use a spatula to spread it out in an even layer in the dish.1 (20-ounce) can crushed pineapple, 1 (21-ounce) can cherry pie filling
- Add the dry boxed cake mix (as is) on top of the peaches in a thin, even layer.1 (15.25-ounce) box yellow cake mix
- In a Pyrex measuring cup or other microwave-safe dish, melt the butter in the microwave in 20-second intervals, stirring in between until completely liquefied. Then, pour the butter over the cake mix, doing your best to completely cover the dry mixture. If need be, tilt the dish back and forth to spread the butter out over top.¾ cup unsalted butter
- Bake at 350°F for 45-50 minutes until the fruit filling is bubbling and the cake layer is firm. Serve warm.
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