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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Servings:
Ingredients
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.