If you’re on the hunt for a simple dessert, you can’t get any simpler than a dump cake. Because dump cakes are made exactly how they sound….dump, bake and enjoy!
This cherry pineapple dump cake is one I’ve been making for years.
Related: Classic Peach Cobbler
I first discovered it in college when some of my sorority sisters were making it down in the community kitchen.
They couldn’t believe I had never tried a dump cake before! I guess it wasn’t a California thing?
I’ve come to learn it’s definitely a popular recipe in the Midwest and the South.
And it certainly comes in handy when I’m in need of a last-minute treat.
It starts with a sweet and juicy layer of crushed pineapple and juice that makes the cake extra moist.
The cherries poured on top add a slightly tart taste that will offer a burst of flavor in every bite.
You can use either white or yellow cake mix when making this cherry pineapple dump cake. My preference is white cake mix, but if you have a box in the house, either will work just fine!
And do you see those little yellow squares on top of the cake?
Those are little pats of butter… and when I tell you they make ALL the difference when creating a crispy yet soft crust, I mean it.
And just to set expectations, think of this cherry pineapple dump cake the way you think of a cobbler.
Juicy fruit bottom layer with a buttery and nutty topping.
Check out the recipe below!
Sweet, tart and buttery all in one, this super simple dump cake will have you begging for seconds.
- 20-ounce can of crushed pineapple with juice
- 21-ounce can of cherry pie filling
- 1 box of yellow or white cake mix
- 1 1/4 sticks of unsalted butter
- 1/2 cup chopped pecans
- Preheat oven to 350º degrees F.
- Dump the can of crushed pineapple with juice (don't drain) into a 9 x 13 baking dish.
- Dump the can of cherry pie filling over the pineapple and spread it evenly over the bottom of the dish.
- Take your box of cake mix and spread it evenly over the cherry pie filling.
- Chop up your butter into small squares and spread them evenly across the cake mix to create a nice crust. Sprinkle the chopped pecans over the top of the dish.
- Place the dish in the oven and bake for 35-45 minutes until the topping is slightly browned. Let cool!
I always worry about the pecans burning... so I often choose to bake the dish for 15 minutes, THEN sprinkle the pecans on top and bake the dish for another 20-25 minutes.
When I make this recipe, I typically serve it chilled in small bowls with some homemade whipped cream.
You can definitely serve this warm with some vanilla ice cream too!
But the wait is MORE than worth it. Sweet, tart, buttery and OH SO flavorful. YUM!
From my kitchen to yours,
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