Magical Cherry Pineapple Dump Cake Recipe
Make the best Magical Cherry Pineapple Dump Cake with sweet cherry pie filling, juicy crushed pineapple, yellow cake mix, and butter! This easy 4-ingredient dessert bakes into a warm, fruity filling with a delicious golden, buttery topping. Perfect for parties, potlucks, and family dinners!
Ingredients
- 1 20-ounce can crushed pineapple in juice, undrained
- 1 21-ounce can sweet cherry pie filling
- 1 15.25-ounce box yellow cake mix, dry
- 1 cup unsalted butter 2 sticks, cut into very thin slices
Optional toppings:
- Vanilla ice cream
- Whipped cream
- Toasted coconut
- Chopped pecans
Instructions
- Preheat the oven. Preheat the oven to 350°F. Lightly grease a 9-inch by 13-inch baking dish with nonstick cooking spray.
- Add the pineapple. Pour the entire can of crushed pineapple, including the juice, into the prepared baking dish. Spread into an even layer.
- Add the cherry filling. Spoon the sweet cherry pie filling evenly over the crushed pineapple.
- Add the cake mix. Sprinkle the dry yellow cake mix evenly over the fruit filling. Gently spread into an even layer. Do not stir.
- Top with butter. Arrange thin slices of cold butter evenly over the cake mix, covering as much of the surface as possible. Alternatively, grate the cold butter evenly over the cake mix.
- Bake. Bake uncovered for 50-60 minutes, or until the topping is golden brown and the cherry pineapple filling is bubbling around the edges.
- Check the topping. Make sure there are no large patches of dry cake mix. If needed, add a small piece of butter to dry areas and bake for a few additional minutes.
- Rest. Remove from the oven and allow the dump cake to rest for 15-20 minutes before serving.
- Serve. Spoon the warm cherry pineapple dump cake into individual bowls. Top with vanilla ice cream or whipped cream, if desired, and enjoy!
Notes
Pineapple: Use the entire 20-ounce can of crushed pineapple, including the juice. Don't drain it!
Cherry filling: Use a 21-ounce can of prepared sweet cherry pie filling. For extra cherry flavor, use two cans and allow additional baking time if needed.
Cake mix: Add the cake mix dry, directly from the box. Don't prepare it according to the package instructions.
Butter: Use the full cup of butter and distribute it evenly to prevent powdery spots on the topping.
Important: Don't stir the fruit, cake mix, and butter together before baking.
Golden topping: Bake until the topping is golden and the fruit filling bubbles around the edges.
Extra crunch: Add ½ cup of chopped pecans over the cake mix before adding the butter.
Tropical variation: Sprinkle ½ cup of sweetened shredded coconut over the fruit before adding the cake mix.
Almond flavor: Stir ½ teaspoon of almond extract into the cherry pie filling for an extra delicious flavor.
Chocolate version: Replace yellow cake mix with chocolate cake mix.
Make ahead: Bake earlier in the day and reheat before serving, or prepare the fruit layers in advance and add the cake mix and butter just before baking.
Storage: Refrigerate leftovers in an airtight container for 3-4 days.
Freezing: Freeze baked portions for up to 2 months for the best quality.
Reheating: Warm in a 325°F oven for 15-20 minutes or microwave individual servings until heated through.
Serving suggestion: Serve warm with a generous scoop of vanilla ice cream, whipped cream, or toasted coconut.
Tried this recipe?Let us know how it was!