Cherry Pineapple Dump Cake
A quick and easy dessert featuring cherry pie filling and crushed pineapple topped with a buttery cake mix, perfect for potlucks and family gatherings.
I’ve been making this Cherry Pineapple Dump Cake for potlucks and lazy Sundays for years — it’s fast, forgiving, and always disappears first. The contrast of bright cherry and tangy pineapple under a crisp, buttery cake topping hits that nostalgic, home-baked note without any fuss. If you want a dessert you can assemble in minutes and bake while you relax, this is it; I first adapted it from an easy pantry-friendly version I found online and then tweaked the butter and nut topping to suit my crowd. If you like quick fruit desserts, you’ll also enjoy this easy cherry pineapple dump cake I use for weeknight treats.
Why you’ll love this dish
This dump cake is one of those desserts that feels special but requires almost no hands-on time. It’s perfect for:
- Last-minute company or potlucks when you need a crowd-pleaser.
- Using pantry staples: canned fruit and boxed cake mix do most of the work.
- Kids and picky eaters — bright fruit flavors and a sweet, crunchy top are widely loved.
- Budget-friendly baking: minimal ingredients and no need for extra eggs or mixers.
Also, if you’d like a slightly different take with the same easy technique, check out this easy cherry dump cake that swaps ingredients for a simpler pantry version.
Step-by-step overview
Before you dive in, here’s the quick process so you know what to expect:
- Preheat the oven.
- Layer the cherry pie filling in a baking dish.
- Pour crushed pineapple (with its juice) over the cherries.
- Sprinkle dry yellow cake mix evenly across the fruit — you don’t mix it.
- Dot the top with thinly sliced butter so it can melt and soak into the mix.
- Add nuts if using, then bake until golden and bubbling.
- Cool a bit, then serve warm (whipped cream optional).
That’s it — no bowls, no electric mixer, and cleanup is minimal.
What you’ll need
- 1 can cherry pie filling (about 21 oz).
- 1 can crushed pineapple (with juice, about 20 oz).
- 1 box yellow cake mix (dry, 15.25 oz typical).
- 1/2 cup (1 stick) unsalted butter, sliced thin.
- Chopped nuts (walnuts or pecans), optional for crunch.
- Whipped cream or vanilla ice cream, for serving (optional).
Notes/substitutions:
- For a dairy-free version, use a plant-based buttery spread that’s suitable for baking.
- Use a gluten-free yellow cake mix to make this gluten-free.
- If your pie filling is very thick, stir in a tablespoon or two of the pineapple juice to loosen it slightly before layering.
Directions to follow
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly.
- Pour and spread the cherry pie filling in an even layer across the bottom of the dish.
- Spoon the crushed pineapple, including the juice, over the cherries and distribute evenly.
- Evenly sprinkle the dry yellow cake mix over the fruit so it completely covers the surface. Don’t mix — the dry mix will form the crust as it bakes.
- Arrange the butter slices across the top so they’re spaced out; these will melt and moisten the cake mix.
- If you like, scatter the chopped nuts on top for texture.
- Bake 40–45 minutes, or until the top is golden brown and you see the fruit bubbling at the edges.
- Let the cake cool for 10–15 minutes to set slightly — this makes serving cleaner.
- Serve warm with a dollop of whipped cream or a scoop of ice cream if desired.
01Ingredients
Main Ingredients
02Method
- Preparation
- Baking
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0 OF 8 DONE03Recipe notes
- 01For a dairy-free version, use a plant-based buttery spread that’s suitable for baking. Use a gluten-free yellow cake mix to make this gluten-free. If your pie filling is very thick, stir in a tablespoon or two of the pineapple juice to loosen it slightly before layering.
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Serving suggestions
- Serve straight from the baking dish for a rustic presentation. A scoop of vanilla ice cream or whipped cream brightens the warm fruit flavors.
- Garnish with a few fresh cherries or a sprinkle of finely chopped nuts for texture.
- Pair with strong coffee or a mild black tea for after-dinner comfort.
- For a brunch twist, serve smaller portions alongside whipped mascarpone and fresh berries.
How to store & freeze
Room temperature: let cool completely, cover loosely, and eat within 2 hours only if ambient is cool; otherwise follow refrigeration guidance.
Refrigeration: store in an airtight container (or cover the baking dish tightly) and keep up to 4 days. Reheat single portions in the microwave for 20–40 seconds or warm the whole dish in a 325°F oven until heated through.
Freezing: portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge, then reheat.
Food safety: refrigerate leftovers within 2 hours of baking to prevent bacterial growth.
Creative twists
- Tropical swap: add shredded coconut under the cake mix and top with macadamia nuts for a Hawaiian vibe.
- Mixed fruit: replace the cherry filling with blueberry or raspberry pie filling and keep the pineapple for a two-fruit combo.
- Streusel finish: mix 1/2 cup flour, 1/4 cup brown sugar, and 3 tablespoons butter; sprinkle on top for a crumb topping before baking.
- Lower-sugar: use a reduced-sugar cake mix and no-sugar-added pineapple to cut sweetness.
- Mini servings: bake in muffin tins for individual portions; bake 18–22 minutes.
Your questions answered
Can I use fresh cherries and pineapple instead of canned?
A: Yes. Use about 3 cups fresh cherries (pitted) and 2 cups crushed fresh pineapple. Toss fruit with 1/4–1/3 cup sugar and 1 tablespoon cornstarch to macerate and thicken before layering.
Can I prepare this ahead of time?
A: You can assemble it and refrigerate for a few hours before baking. Add an extra 5–10 minutes to the bake time if starting cold from the fridge.
Is there a gluten-free option?
A: Absolutely. Use a certified gluten-free yellow cake mix and check any optional toppings for gluten-containing ingredients.
How do I know when it’s fully baked?
A: Look for a deep golden top and bubbling fruit around the edges. The center will set as it cools; a toothpick may show moist crumbs because of the fruit juices.
Can I double the recipe?
A: Yes — use a larger baking dish and increase bake time by 10–20 minutes, checking for bubbling and an evenly browned top.
Conclusion
This Cherry Pineapple Dump Cake is a no-fuss dessert that still feels like a celebration — quick to assemble, crowd-pleasing, and endlessly adaptable. For another five-ingredient take and step-by-step photos, I often glance at Cherry Pineapple Dump Cake- Just 5 Ingredients! If you want something similar, my Pineapple Heaven Cake is worth a try.
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