Cherry Pineapple Dump Cake

If you’re anything like me, you love a good dessert that doesn’t require hours in the kitchen — especially when it still tastes like it did. That’s exactly what makes this Cherry Pineapple Dump Cake such a winner in my book. It’s one of those magical “dump and bake” recipes that you can throw together in minutes, and yet it comes out of the oven looking and tasting like a million bucks. Whether you’re hosting a casual get-together, planning a holiday spread, or just treating yourself on a quiet night in, this is one of those go-to desserts that never disappoints.

What I especially love about this recipe is that it doesn’t ask much from you. Four simple ingredients, one baking dish, and hardly any cleanup — that’s my kind of baking. I remember the first time I made this for a Sunday family dinner. I was short on time (and, let’s be honest, energy), and I needed something easy but still delicious enough to impress. Let me tell you — the moment I pulled this bubbling, golden beauty out of the oven and served it with a scoop of vanilla ice cream, I was getting recipe requests before dessert was even finished!

This recipe brings together the sweet, juicy tartness of cherries, the tropical brightness of pineapple, and the buttery richness of a golden cake crust. And the best part? No bowls, no mixers, and absolutely no fuss. Just layer, bake, and enjoy.

Let’s dive into how to make this irresistible Cherry Pineapple Dump Cake.

Ingredients You’ll Need

• 1 (20 oz) can crushed pineapple, undrained

• 1 (21 oz) can cherry pie filling

• 1 box yellow cake mix

• 1 cup (2 sticks) unsalted butter, sliced into thin pats

STEP-BY-STEP INSTRUCTIONS

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a bit of butter. This step ensures your dump cake doesn’t stick and makes cleanup a whole lot easier.

Step 2: Add the Crushed Pineapple

Open your can of crushed pineapple — juice and all — and pour it directly into the prepared baking dish. Use a spoon or spatula to spread it out evenly. The juice helps keep the cake moist and gives it that gooey, fruity base we’re after.

Step 3: Layer on the Cherry Pie Filling

Next comes the cherry pie filling. Spoon it carefully over the pineapple, doing your best to spread it out without mixing the layers. The goal here is to keep those two fruity layers distinct so they create that beautiful, marbled effect once baked.

Step 4: Sprinkle on the Cake Mix

Now for the “dump” part! Open your box of yellow cake mix and sprinkle it evenly over the top of the fruit. Don’t mix it in — just let it sit on top like a blanket. This is what’s going to form that delicious, buttery, golden crust on top.

Step 5: Add the Butter

Finally, top the cake mix with thin slices of butter, placing them as evenly as possible across the entire surface. Try to cover as much of the cake mix as you can — the butter will melt in the oven and help turn that dry mix into a crisp, golden topping.

Now that we’ve got everything layered and ready to go in the baking dish, it’s time for the oven to work its magic. This is the part where all those layers transform into something truly delicious — warm, gooey fruit on the bottom and a buttery, golden crust on top. Trust me, the smell alone is enough to make anyone’s mouth water!

This Cherry Pineapple Dump Cake has become a go-to in our house not just because it’s so easy, but because it’s the kind of dessert that feels homemade and comforting without the stress or extra work. Let’s go ahead and finish up the recipe so you can get that first sweet bite.

Step 6: Bake to Golden Perfection

Place the dish in your preheated 350°F oven and bake for 45 to 50 minutes. You’ll know it’s ready when the top is golden brown and you see those fruity edges bubbling up around the sides.

Every oven is a little different, so I like to start checking at the 45-minute mark. If the top isn’t quite golden or still has some dry cake mix peeking through, give it a few more minutes. You want that top to be fully baked and lightly crisped.

Step 7: Let It Cool Slightly

Once it’s out of the oven, let the cake cool for about 10–15 minutes before serving. This helps the layers settle a bit and makes it easier to scoop. Plus, it’ll still be warm — just the way we like it.

How to Serve Cherry Pineapple Dump Cake

Honestly, this dessert is amazing all on its own. The warm fruit filling and buttery topping are rich, flavorful, and totally satisfying. But if you want to take it up a notch? Here are a few of my favorite ways to serve it:

• With vanilla ice cream – A cold scoop melts perfectly into the warm fruit and cake topping. It’s classic for a reason.

• Topped with whipped cream – Light, fluffy, and a great contrast to the gooey richness underneath.

• With a drizzle of caramel sauce – This one’s indulgent, but if you’re serving it for a special occasion, go for it.

Tips & Variations

Want to make this recipe your own? Here are a few simple ways to tweak it for different tastes or occasions:

1. Try Different Cake Mix Flavors

While yellow cake mix is the traditional choice, you can absolutely switch it up. White cake mix gives a slightly lighter flavor, while butter or golden butter mix adds even more richness. Spice cake mix can add a warm twist in the fall months.

2. Add Crunch with Nuts

Before baking, sprinkle ½ cup of chopped pecans or walnuts over the cake mix for a nutty, crunchy finish. It adds texture and makes every bite more interesting.

3. Make it a Tropical Twist

Feeling adventurous? Add a handful of sweetened shredded coconut on top of the fruit layers before the cake mix. It pairs beautifully with the pineapple and adds a toasty tropical flavor once baked.

4. Go Mini

Want individual servings? Divide the ingredients into ramekins or small baking dishes and bake for about 30–35 minutes. Perfect for dinner parties or portion control.

5. Use Fresh or Frozen Fruit (Optional)

If you prefer using fresh or frozen fruit, you can! Just make sure to cook it down slightly and add a bit of sugar to mimic the sweetness and consistency of pie filling. You’ll still want some moisture to help the cake mix cook properly.