Easy Pineapple Cherry Dump Cake Recipe

The first time I served Pineapple Cherry Dump Cake was on a chilly Sunday afternoon, after a long morning at the farmer’s market with my daughter. We had spent hours weaving through the stalls, sipping apple cider, and picking up produce for the week when we met a retired chef named Harold, who ran a tiny jam booth tucked between crates of golden beets and homemade candles.

We got to chatting about family recipes, and somewhere between swapping stories of kitchen mishaps and favorite comfort foods, he mentioned how underrated dump cakes are, especially the pineapple cherry kind. He said, “It’s the kind of dessert that doesn’t look like much but disappears faster than anything else on the table.” That stuck with me.

Later that day, with the kids curled up watching a movie and my husband tinkering in the garage, I pulled out a can of crushed pineapple, some cherry pie filling I had tucked away, and a box of yellow cake mix. I followed Harold’s loose directions, added a handful of walnuts on top, and hoped for the best.

The smell alone brought everyone into the kitchen before it was even out of the oven. It was gooey, golden, tangy-sweet, and ridiculously easy. And just like Harold said, it vanished in minutes. Ever since then, this dump cake has become a go-to for lazy Sundays, potlucks, and pretty much any night when dessert feels necessary but time is short.

Short Description

A fuss-free dessert made with canned pineapple, cherry pie filling, yellow cake mix, and butter. This dump cake is sweet, buttery, golden, and surprisingly delicious with minimal effort.

Key Ingredients

• 1 can (20 oz) crushed pineapple with juice
• 1 can (21 oz) cherry pie filling
• 1 box yellow cake mix
• 1/2 cup unsalted butter (1 stick), sliced into thin pats
• 1/2 cup chopped pecans or walnuts (optional)

Tools Needed

• 9×13-inch baking dish
• Can opener
• Spatula or spoon
• Sharp knife (for slicing butter)
• Oven

Cooking Instructions

Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or a light coating of cooking spray so the cake doesn’t stick.

Step 2: Layer the Pineapple
Pour the entire can of crushed pineapple with the juice into the dish. Use a spoon to spread it into an even layer across the bottom.

Step 3: Add the Cherry Layer
Spoon the cherry pie filling right on top of the pineapple. Try to distribute it evenly but don’t stress, it doesn’t have to look perfect.

Step 4: Top with Cake Mix
Sprinkle the dry yellow cake mix over the fruit. Gently level it out with the back of a spoon, but don’t stir it in. It should stay dry on top.

Step 5: Add Butter and Nuts
Place the thin slices of butter all across the top of the dry cake mix. Make sure to cover as much area as possible for even browning. Sprinkle chopped nuts on top if using.

Step 6: Bake to Perfection
Bake in the preheated oven for 45–50 minutes. The top should turn golden brown, and you’ll see the fruit bubbling around the edges.

Step 7: Cool and Serve
Let the cake cool for at least 15 minutes before serving. This helps everything set and prevents lava-hot cherry surprises.

Why You’ll Love This Recipe

No Mixing Bowl Needed: Everything goes straight into the baking dish. Fewer dishes, more joy.

Flavor Bomb: The combo of tangy pineapple, sweet cherry, and buttery cake is rich, fruity, and just the right amount of indulgent.

Crazy Easy: This is beginner-proof and still tastes like something you’d get at a summer potluck.

Budget-Friendly: Pantry staples come together to create a warm dessert that feels special.

Crowd-Pleaser: This is one of those desserts people ask for seconds of, then the recipe.

Mistakes to Avoid & Solutions

Dry Spots in the Cake Mix: If your butter pats aren’t spaced well or there aren’t enough, parts of the cake mix can stay powdery.
Solution: Try melting the butter and drizzling it evenly instead of slicing it. Or gently press the mix down with a spoon for more coverage.

Too Sweet?
This dessert leans sweet.
Solution: Use unsweetened pineapple or reduce the cherry pie filling by half for a less sugary version.

Soggy Middle
If your fruit has too much liquid or the butter isn’t distributed well, it might not bake through.
Solution: Bake longer or use a slotted spoon to serve if it’s super gooey.

Not Letting It Cool
Cutting in too soon will leave you with a hot, messy scoop.
Solution: Let it sit at least 15 minutes before diving in.

Serving and Pairing Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

This works well as a casual dessert after grilled meats, casseroles, or comfort meals like meatloaf.

For brunch, serve smaller portions with Greek yogurt on the side for a sweet-savory balance.

Present it family-style right from the baking dish for cozy vibes, or cut it into squares for a more polished dessert tray.

Storage and Reheating Tips

To Store:
Cover tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days.

To Freeze:
Portion into slices, wrap in plastic wrap, and freeze in a zip-top bag. Lasts about 2 months.

To Reheat:
Microwave individual portions for 30–45 seconds. For a crispier top, reheat in the oven at 325°F for 10–15 minutes.

FAQs

1. Can I use fresh fruit instead of canned?
Yes, but you’ll need to cook it down with a bit of sugar and juice to match the moisture content of canned fruit.

2. Can I make this in a slow cooker?
You can! Layer everything the same way and cook on low for 2–3 hours, uncovered.

3. What’s the best way to make it dairy-free?
Swap the butter for plant-based margarine or coconut oil.

4. Does this work with gluten-free cake mix?
Absolutely! Just make sure the mix includes xanthan gum or a stabilizer for texture.

5. Can I double the recipe?
Yes, but use two pans. A double batch in one pan won’t bake evenly.

Tips & Tricks

Chill the cherry pie filling for a few minutes before layering, it spreads easier and won’t mix with the pineapple.

Want a crispier topping? Use a pastry brush to coat the cake mix lightly with melted butter instead of pats.

Toast the nuts beforehand for an extra layer of depth and crunch.

For a richer flavor, try browning the butter before adding it.

Add a pinch of cinnamon or nutmeg to the cake mix for a cozy fall twist.

Recipe Variations

Peach Mango Dump Cake
Swap pineapple and cherries for canned sliced peaches and mango chunks. Use white cake mix for a lighter flavor.

Chocolate Cherry Dump Cake
Use cherry pie filling only, skip the pineapple, and substitute chocolate cake mix. The result is gooey, rich, and indulgent.

Pineapple Coconut Dump Cake
Add 1/2 cup of shredded coconut on top of the pineapple layer. Use butter cake mix and sprinkle extra coconut on top before baking.

Berry Medley Version
Replace the cherries with mixed berries and use lemon cake mix. It’s tangy, sweet, and perfect for spring.

Gluten-Free Almond Version
Use gluten-free cake mix and top with sliced almonds instead of pecans.

Final Thoughts

That unexpected chat with Harold at the market turned into a sweet little tradition in our home. Pineapple Cherry Dump Cake isn’t fancy or complicated, but it’s dependable, delicious, and always well-loved.

It’s the kind of dessert that reminds me of why I cook in the first place—to feed the people I care about and create small, happy moments around a kitchen table. When the plates come back empty and someone casually asks, “Is there more?”, that’s all the reward I need.