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Cherry Pineapple Dump Cake is a five-ingredient dessert: crushed pineapple, cherry pie filling, dry yellow cake mix, butter, and toasted walnuts, layered straight into a 9×13 dish. My secret is to slice the butter as thinly as you can and lay the pieces edge to edge across the cake mix, because that coverage is what gives you a golden top instead of dry, powdery spots. The pineapple juice and pie filling underneath are all the moisture the dry cake mix needs, so don’t add anything else.
Don’t you love dump cake? My Hot Chocolate Dump Cake is a family favorite but even my chocoholics love this Cherry Pineapple version too. This cake gets all of its moisture from the fruit. I spread the crushed pineapple in first, juice and all, then the cherry pie filling right on top, so there’s plenty of liquid to soak into the cake mix while it bakes. There is no water, no soda, and nothing else to thin it out.
I use a plain yellow cake mix (any brand is fine) because it lets the cherry and pineapple come through. The toasted nuts are optional, but I like the crunch, and toasting them first keeps them from turning soft under the fruit.
Testing results for cherry pineapple dump cake
- Dry spots on a dump cake are not appetizing, so I tested until I found the best method. I slice half the butter and place the pieces on top of the dry cake mix, then melt the rest of the butter and pour it over the spots not covered by butter pieces. This method gives the best butter coverage.
I hope you make this recipe. I think you’ll love it!
P.S. I serve this warm, usually with a scoop of vanilla ice cream or a spoonful of my Homemade Whipped Cream.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Crushed pineapple. Use the 20-ounce can and add it juice and all. The juice is most of the moisture that softens the cake mix, so don’t drain it.
Cherry pie filling. A 21-ounce can sits in a layer over the pineapple and brings the tart-sweet flavor along with more moisture. Any brand works.
Yellow cake mix. Add it dry, straight from the box. Do not mix it with eggs or oil the way the box directs, since the fruit and butter take the place of those. My preferred cake mix brand is the Pillsbury Pudding in the Mix or Betty Crocker Super Moist.
Butter. Use real butter, not margarine. Some people prefer salted but I rarely buy salted butter so I always use unsalted. The cake mix and the pie filling have enough sodium so I don’t think you’ll miss any salt.
Pecans or walnuts. I toast a half cup of chopped pecans or walnuts for crunch. You can leave the nuts out entirely if you prefer a smooth topping.
Pin this now to save it for laterHow to make pineapple cherry dump cake
- Spread the crushed pineapple and its juice across the bottom of the baking dish, then spread the cherry pie filling evenly over the top.
- Scatter the toasted nuts over the fruit, then sprinkle the dry cake mix in an even layer, breaking up any clumps as you go.
- Melt half the butter. Lay thin slices of butter over the cake mix, covering as much of the surface as you can and then drizzle the melted butter around the butter pieces.
- Bake until the top is golden brown and the fruit bubbles around the edges, then let it rest a few minutes so it sets up before serving.
Getting the topping right
A dump cake works because the dry cake mix slowly takes in the juice from the fruit below and the fat from the butter above. Where butter touches the cake mix, it turns into a golden, slightly crisp crust. Where it does not, that mix stays dry and powdery, which is the most common complaint with this style of cake.
The fix is butter coverage, not more butter. This is why melting half the butter and slicing the other half works best, because it provides more coverage than just one or the other.
Sogginess comes from the other direction, usually too much liquid or not enough oven time. The crushed pineapple with its juice and the pie filling give you all the moisture you need, so resist adding anything else. Bake until the edges actually bubble, then let the cake rest, because it keeps setting as it cools.
One more thing: don’t stir it. The layers are the whole point. Stirring blends the fruit into the cake mix, and you lose the contrast between the soft fruit bottom and the crisp top.
Variations for pineapple cherry dump cake
- Different fruit. Trade the cherry pie filling for apple, peach, or blueberry, keeping the crushed pineapple as the base.
- Other cake mix flavors. White, butter pecan, or spice cake mix all work. Butter pecan is especially good with the nuts.
- Add coconut. Sprinkle a half cup of shredded coconut over the fruit before the cake mix for a little chew and toasty flavor. Or sprinkle some toasted coconut over the top after the cake has baked.
- Skip the nuts. Leave them out for a smoother topping.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Cherry Pineapple Dump Cake Recipe
Ingredients
- 1 can (20-ounce) can crushed pineapple, with juice
- 1 can (21-ounce) can cherry pie filling
- ½ cup chopped pecans or walnuts, toasted
- 1 box (15.25-ounce) yellow cake mix
- 1 cup butter (2 sticks), half melted and half sliced into thin pieces
Instructions
- Preheat the oven to 350 degrees F.
- Spread 1 can (20-ounce) can crushed pineapple, with juice evenly in a 9×13-inch baking dish.
- Spread 1 can (21-ounce) can cherry pie filling evenly over the pineapple.
- Sprinkle 1/2 cup chopped pecans or walnuts, toasted over the cherry layer. (optional)
- Distribute 1 box (15.25-ounce) yellow cake mix evenly over the top, breaking up any clumps.
- Add 1 cup butter (2 sticks), half melted and half sliced into thin pieces evenly across the cake mix, covering as much of the surface as possible.
- Bake for 45 to 55 minutes, until the top is golden brown and bubbling at the edges. Let it rest a few minutes before serving.
Notes
- Use real butter, not margarine, and slice it thin so it covers the whole surface for a golden top.
- Do not drain the pineapple; the juice is the moisture. Store covered at room temperature up to 2 days or refrigerated up to 5 days.
- Reheat single servings 20 to 30 seconds in the microwave.
Nutrition
Questions and tips
Storage
Make ahead. Dump cake is best the day you bake it, while the top is still crisp. You can layer the pineapple and cherry filling in the dish a few hours ahead and keep it covered in the fridge, then add the walnuts, cake mix, and butter right before it goes in the oven. It’s an easy one to bring to a gathering, which is why it shows up on my list of Best Southern Comfort Food Recipes for a crowd.
Storage. Cover leftovers and keep them at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The topping softens as it sits, so it won’t be as crisp on the second day.
Reheating. Warm individual servings in the microwave for about 20 to 30 seconds, or reheat the whole covered dish in a 300 degrees F oven until warmed through. You can also reheat servings in the air fryer, which helps it stay a little crispier and not soggy.
No. Add the crushed pineapple with all of its juice. That juice is the moisture the dry cake mix needs to soften and bake properly.
You can, but you’ll need to add sugar and a thickener like cornstarch and cook them into a filling first. Canned cherry pie filling is already sweetened and thickened, which is what keeps this recipe to five ingredients and ten minutes of prep.
Yes. Layer everything the same way in a greased slow cooker, then cook on low for about 3 to 4 hours or on high for about 2 hours, until the top is set. The topping will be softer and more cobbler-like than the oven version, since it does not brown the same way.
Yes. Use a gluten-free yellow cake mix and check that the cherry pie filling is labeled gluten-free, since some brands use a wheat-based thickener. Everything else in the recipe is naturally gluten-free.
A 9×13-inch dish is the right size for these amounts and gives you a thin, even layer. If you only have a smaller dish, the layers will be deeper, and you will need to add 10 to 15 minutes to the bake time so the center cooks through.
