Easy Cherry Pineapple Dump Cake Recipe

This easy cherry pineapple dump cake is a simple, sweet, and fruity dessert that takes just minutes to put together. I love how it requires no mixing, no fuss, and only a few pantry staples to create a warm, bubbling treat full of juicy flavor. With its golden buttery topping and the perfect balance of tart cherries and sweet pineapple, this cake is always a crowd-pleaser.

Why You’ll Love This Recipe

I love this recipe because it’s practically effortless — I just dump, layer, and bake. It’s perfect for busy days or last-minute gatherings when I want something homemade without the hassle. The combination of cherry and pineapple creates a refreshing tropical twist, and the buttery cake topping adds just the right crunch. It’s delicious served warm with a scoop of vanilla ice cream or whipped cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

– 1 can of cherry pie filling
– 1 can of crushed pineapple, drained
– 1 box of yellow cake mix
– 1 cup of unsalted butter, melted

Directions

1. I preheat my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. I pour the drained crushed pineapple evenly into the bottom of the dish, spreading it out smoothly.
3. Next, I spoon the cherry pie filling over the pineapple, spreading it gently without mixing the layers too much.
4. I sprinkle the dry yellow cake mix evenly over the fruit layers — I don’t stir it; I just make sure the surface is covered.
5. I slowly drizzle the melted butter over the top, making sure to coat as much of the dry cake mix as possible for an even golden crust.
6. I bake the cake for 45–50 minutes, or until the top is bubbly and golden brown.
7. I let it cool for a few minutes before serving — it’s best enjoyed warm with ice cream or whipped cream.

Servings and Timing

This recipe makes about 12 servings.
Preparation time: 5 minutes
Baking time: 50 minutes
Total time: about 55 minutes

Variations

I sometimes add a handful of chopped pecans or walnuts on top for extra crunch. When I want a richer flavor, I sprinkle a bit of shredded coconut over the fruit before adding the cake mix. For a slightly tangier taste, I like to use pineapple chunks instead of crushed pineapple. If I’m in the mood for something chocolatey, I swap the yellow cake mix for chocolate cake mix — it tastes just like a Black Forest-inspired dessert.

Storage/Reheating

I store any leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for about 20–30 seconds or reheat the whole dish in the oven at 325°F (165°C) for about 10 minutes. It can also be served cold — I actually enjoy it chilled the next day when the flavors have melded together.

FAQs

Can I use pineapple tidbits instead of crushed pineapple?

Yes, I can use tidbits, but I make sure to drain them well so the cake doesn’t become too watery.

Can I use a different flavor of pie filling?

Absolutely, I’ve tried blueberry, apple, and peach pie fillings, and they all work wonderfully.

Can I use butter substitutes?

Yes, I can use margarine or plant-based butter, but real butter gives the richest flavor and best texture.

Should I stir the ingredients together?

No, I don’t stir — the magic happens in the oven as the layers bake and combine naturally.

Can I make this cake in advance?

Yes, I can bake it a day ahead and reheat it before serving — it tastes just as good.

Can I make this in a slow cooker?

Definitely, I just layer the ingredients the same way and cook on low for about 2–3 hours until bubbly.

Why is it called a “dump cake”?

It’s called that because I literally “dump” all the ingredients into the pan — no mixing required.

Can I reduce the butter?

I can reduce it slightly to ¾ cup, but the full cup gives the best golden crust and flavor.

Can I add nuts or coconut?

Yes, I often sprinkle chopped nuts or shredded coconut on top before baking for extra texture.

What’s the best way to serve it?

I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream — it’s heavenly.

Conclusion

This cherry pineapple dump cake is one of my favorite easy desserts because it’s simple, quick, and always delicious. I love how the fruity layers bubble up under the buttery cake topping, creating a treat that’s both comforting and irresistible. Whether for a family gathering or a casual weekend dessert, this dump cake never fails to impress.

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