Easy Cherry Pineapple Dump Cake

This cherry–pineapple dump cake is one of those laughably simple desserts that somehow tastes like effort and nostalgia. Sweet cherry pie filling + juicy crushed pineapple + a blanket of buttery cake mix — tossed into a pan, baked until bubbly and golden, and then devoured warm with a scoop of vanilla ice cream. It’s loud, comforting, and zero-fuss, which is my love language on weeknights and lazy Sundays.

My husband calls this “the pan that fixes everything.” True story: I once came home after a day of disasters (flat tire, email meltdown) and found him grinning with a spoon in hand — he had baked half the pan because “I couldn’t wait.” The kids treat it like a guaranteed celebration. We’ve had it for birthdays, rainy-day homework marathons, and the one time our oven broke and we baked it in a toaster oven (yes, it worked — barely). It’s in heavy rotation because it’s forgiving, fast, and oddly elegant for minimal effort.

Kitchen Talk

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This cake is my lazy masterpiece. I’ve watched it coil into glorious caramelized edges while I answered emails, and I’ve also learned a few things the messy way — like leaving the pineapple juice in will make the middle softer (sometimes good, sometimes soggy). One time I tried fresh cherries (pitted and macerated) and it was great but took longer to bubble; the canned pie filling is the secret of speed. Also: butter placement matters. Dotting cold butter all over yields those crunchy edges; pouring melted butter gives a more even brown. I’m team dotter.

Shopping Tips

– Fruit: Grab a can of cherry pie filling and a can of crushed pineapple (in juice or lightly drained depending on how wet you like the middle). Canned fruit keeps the bake consistent.
– Baking Basics: A boxed yellow or white cake mix is the classic shortcut here — don’t overthink it, but check for “just add water” mixes vs. ones that call for eggs and oil.
– Fats & Oils: Use real butter for the best flavor and those irresistible browned edges; salted is fine if that’s what you’ve got.
– Nuts & Seeds: Pecans or sliced almonds are optional but lovely stirred on top before baking for crunch and flavor contrast.
– Flavor Boosts: A splash of vanilla or a tiny pinch of almond extract amps the fruit without stealing the show — keep it subtle.

Prep Ahead Ideas

– You can measure and mix the canned fillings into the baking dish the night before; cover tightly with plastic wrap and keep refrigerated. Add cake mix and butter right before baking for best texture.
– Chop or toast nuts in a small container and keep them at room temp; sprinkle on top right before baking.
– If you’re feeding a crowd, pre-portion scoops of ice cream into freezer-safe cups so serving is instant chaos-free happiness.

✔Time-Saving Tricks

– Use canned pie filling and crushed pineapple — no peeling, no coring, no sticky counters.
– Dot with cold butter instead of melting it to save a dish and get those craggy golden bits.
– Bake in a glass or metal pan you already own; no need for special bakeware. If you’re short on time, cover loosely with foil for the first half of baking to prevent over-browning while the center heats through.

✔Common Mistakes

– Too much liquid = soggy center. I did this once when I dumped the whole pineapple can in — the fix was baking longer and letting it rest to set.
– Uneven cake mix distribution leads to dry spots; shake the mix over the fruit to form an even layer.
– Skimping on butter makes it bland. If it looks pale halfway through, add a few extra butter dots and return to the oven.
– Cutting too soon — it sets as it cools. Wait 15–20 minutes for cleaner slices.

What to Serve It With

– A giant scoop of vanilla ice cream for melting glorious rivers over each bite.
– Fresh whipped cream and a sprinkle of toasted pecans for texture and balance.
– Strong coffee or a cold glass of milk — both perfect contrasts to the sweetness.
– For a lighter option, plain Greek yogurt and a drizzle of honey make it morning-appropriate.

✔Tips & Mistakes

– Use canned cherry pie filling for consistent color and shine — fresh cherries are lovely but less predictable.
– Don’t skip the butter; those puddles create crispy, caramelized edges.
– If the top browns too fast, tent with foil and finish baking.
– If your center is underdone after baking, it usually just needs 10–15 more minutes and a cover to stop the top from burning.

✔Storage Tips

Put leftovers in an airtight container in the fridge for up to 4 days — it keeps surprisingly well. Cold? Totally edible, and some of us (read: me) eat it straight from the fridge for breakfast with yogurt. Reheat single servings for 20–30 seconds in the microwave or warm slices in a low oven to revive the crackly top.

✔Variations and Substitutions

– Swap the cherries for blueberry or mixed berry pie filling for a different tangy profile.
– Use crushed peaches or pears (canned) if you’re tired of cherry — keep the sugar levels in mind.
– Gluten-free cake mix works fine; just watch bake times.
– For a nutty twist, sprinkle toasted coconut and chopped macadamia nuts on top.
– Vegan? Use a vegan cake mix and plant-based butter — texture shifts a bit but still awesome.

Frequently Asked Questions

Easy Cherry Pineapple Dump Cake

This no-mix cherry pineapple dump cake bakes into a bubbly, golden dessert with minimal prep. Serve warm with ice cream for an effortless crowd-pleaser.

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 42 oz cherry pie filling about two 21-oz cans
• ▢ 20 oz crushed pineapple (undrained)
• ▢ 15.25 oz yellow cake mix
• ▢ 0.75 cup unsalted butter, melted
• ▢ 0.5 cup pecans, chopped optional
• ▢ 0.5 cup sweetened shredded coconut optional
• ▢ 0.5 tsp ground cinnamon optional

Instructions

Preparation Steps

• Heat oven to 350°F. Grease a 9x13-inch baking dish.
• Spread the cherry pie filling evenly over the bottom of the dish.
• Spoon the crushed pineapple with its juices over the cherries and smooth into an even layer.
• Dust the fruit with ground cinnamon if using.
• Sprinkle the dry cake mix evenly over the fruit. Do not stir.
• Drizzle the melted butter across the surface, covering as much of the mix as possible.
• Scatter chopped pecans and coconut on top, if desired.
• Bake 40–50 minutes until the topping is golden and the edges are bubbly.
• Cool 10–15 minutes before serving. Enjoy warm, optionally with vanilla ice cream.

Notes

Variation: Swap pecans for sliced almonds, or add a handful of white chocolate chips before baking. Storage: Refrigerate leftovers in an airtight container for up to 4 days; rewarm in a 300°F oven for the best texture.

This recipe is an original creation inspired by classic Easy Cherry Pineapple Dump Cake flavors. All ingredient ratios and instructions are independently developed.