Pineapple Cherry Dump Cake
An easy, buttery dessert made with crushed pineapple, cherry pie filling, yellow cake mix, and butter. This classic dump cake is perfect for potlucks, holidays, and weeknight desserts.
Servings: 12
Calories: 365kcal
Ingredients
- 1 20 oz can crushed pineapple, undrained
- 1 21 oz can cherry pie filling
- 1 box 15.25 oz yellow cake mix
- ¾ cup unsalted butter melted
- ½ cup chopped pecans optional
- Vanilla ice cream for serving (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread the crushed pineapple with its juice evenly into the dish.
- Spoon the cherry pie filling evenly over the pineapple without stirring.
- Sprinkle the dry yellow cake mix evenly over the fruit.
- Drizzle melted butter over the cake mix, covering as much of the surface as possible.
- Sprinkle chopped pecans on top if using.
- Bake for 45–50 minutes, until golden brown and bubbly.
- Let cool for 10–15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
- Do not stir the layers.
- Ensure the butter covers most of the cake mix to prevent dry spots.
- Store leftovers refrigerated for up to 4 days.
- Freeze for up to 3 months.
Nutrition (Per Serving)
- Calories: 365 kcal
- Carbohydrates: 53 g
- Protein: 3 g
- Fat: 16 g
- Saturated Fat: 9 g
- Cholesterol: 38 mg
- Sodium: 320 mg
- Fiber: 2 g
- Sugar: 34 g