Cherry Pineapple Dump Cake
A fast, crowd-pleasing dessert made with pantry staples that bakes into a bubbly, golden-top casserole.
Ingredients
Main Ingredients
- 1 can cherry pie filling (15–21 oz)
- 1 can crushed pineapple, drained do not throw away all the juice — just drain well
- 1 box yellow cake mix (15.25 oz)
- 1/2 cup unsalted butter, melted use salted if preferred; reduce added salt elsewhere
- 1 cup chopped nuts optional — pecans or walnuts work best
- 1 teaspoon alcohol-free vanilla extract optional — enhances flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly.
- Spread the cherry pie filling in an even layer across the bottom of the dish.
- Spoon the drained crushed pineapple over the cherries, spreading gently to cover.
- Sprinkle the dry yellow cake mix evenly over the fruit so it forms a light, even layer.
- Pour the melted butter slowly over the cake mix. Try to cover as much dry mix as possible.
- Scatter chopped nuts over the top if using.
Baking
- Bake for 40–45 minutes until the top is golden brown and the fruit is bubbly around the edges.
- Let the dump cake cool for 10–15 minutes before scooping. Serve warm or at room temperature.
Notes
Optional: Serve with vanilla ice cream, whipped cream, or Greek yogurt. Refrigerate leftovers for up to 4 days. Reheat for best texture.