Cherry Pineapple Dump Cake is an easy 4-ingredient dessert made with cherry pie filling, crushed pineapple, vanilla cake mix, and butter. The fruit bakes underneath while the cake mix and butter create a sweet, golden topping with crisp edges and a warm cherry-pineapple filling.
I love dump cakes when I need a dessert that doesn’t take much work. Everything goes right into the baking dish with no mixing bowls or complicated steps, and this cherry pineapple combination is one of my favorites served warm.
Why I Love This Recipe
Ingredient Notes
- Crushed Pineapple: Use one can of crushed pineapple and do not drain it. The pineapple and its juice add moisture and sweet pineapple flavor to the filling.
- Cherry Pie Filling: One can of cherry pie filling creates the sweet cherry layer and pairs perfectly with the pineapple.
- Vanilla Cake Mix: Use one box of dry vanilla cake mix. Do not prepare the cake mix according to the package directions—you’ll sprinkle the dry mix directly over the fruit.
- Butter: Use 1½ sticks of butter, thinly sliced. Spread the slices as evenly as possible over the dry cake mix so the topping becomes buttery and golden as it bakes.
Be sure to check out the full recipe and ingredient list below
How to Make Cherry Pineapple Dump Cake
- Preheat the oven to 350°F. Pour the crushed pineapple with all of the juice into the bottom of a 9×13-inch baking dish and spread it evenly.
- Spoon the cherry pie filling over the pineapple and gently spread it into an even layer.
- Sprinkle the dry vanilla cake mix evenly over the fruit. Do not prepare the cake mix according to the package directions.
- Gently spread and lightly press the cake mix into an even layer.
- Do not stir it into the fruit.
- Arrange the thin slices of butter evenly over the top of the dry cake mix, covering as much of the surface as possible.
- Bake for 45–60 minutes, or until the fruit is bubbling around the edges and the top is golden brown.
- Remove from the oven and allow the dump cake to cool slightly before serving. Serve warm with ice cream, if desired.
Be sure to check out the full recipe and ingredient list below
First Pineapple 
Top with Cherry Pie Filling 
Dry Cake Mix 
Butter
Tips I Found Helpful
- Don’t drain the pineapple. The juice provides the moisture needed for the fruit filling and cake mix as it bakes.
- Use the cake mix dry. Don’t prepare it according to the box directions or add any of the ingredients listed on the package.
- Don’t stir the layers together. Layer the pineapple, cherry pie filling, and dry cake mix in the baking dish and leave them layered.
- Spread the cake mix evenly. Gently level it out so you don’t have thick piles of dry mix in some areas.
- Slice the butter thinly and distribute it evenly. Try to cover as much of the cake mix as possible. This helps prevent dry patches and creates that buttery, golden topping.
- Watch for visual cues instead of relying only on the clock. The dump cake is ready when the fruit is bubbling around the edges and the top is golden brown.
- Let it rest for a few minutes after baking. The fruit filling will be extremely hot and will thicken slightly as the cake cools.
- Serve it warm. This is especially good while the fruit is warm and the topping is still buttery and crisp.
- A scoop of vanilla ice cream on top is my favorite. 🍨
Frequently Asked Questions
Dessert Recipes I Love
Cherry Pineapple Dump Cake
Cherry Pineapple Dump Cake is an easy 4-ingredient dessert made with crushed pineapple, cherry pie filling, vanilla cake mix, and butter. The fruit bakes into a warm, sweet filling underneath a buttery golden topping for a simple dessert with almost no prep.
Ingredients
- 1 can crushed pineapple, undrained
- 1 can cherry pie filling
- 1 box vanilla cake mix, dry
- 1½ sticks butter, thinly sliced
Instructions
- Preheat the oven to 350°F.
Pour the crushed pineapple with all of the juice into the bottom of a 9×13-inch baking dish and spread it evenly.
Spoon the cherry pie filling over the pineapple and gently spread it into an even layer.
Sprinkle the dry vanilla cake mix evenly over the fruit. Do not prepare the cake mix according to the package directions.
Gently spread and lightly press the cake mix into an even layer. Do not stir it into the fruit.
Arrange the thin slices of butter evenly over the top of the dry cake mix, covering as much of the surface as possible.
Bake for 60 minutes, or until the fruit is bubbling around the edges and the top is golden brown.
Remove from the oven and allow the dump cake to cool slightly before serving. Serve warm with ice cream, if desired.
Notes
Do not drain the crushed pineapple. The pineapple juice provides moisture as the dump cake bakes.
Use the vanilla cake mix dry and do not prepare it according to the package directions.
Layer the ingredients as directed and do not stir them together.
Slice the butter thinly and arrange it evenly over the cake mix, covering as much of the surface as possible. This helps prevent patches of dry cake mix.
Bake until the fruit is bubbling around the edges and the topping is golden brown, about 45–60 minutes. Allow the cake to cool slightly before serving.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 238Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 5mgSodium: 398mgCarbohydrates: 49gFiber: 1gSugar: 26gProtein: 2g
