Cherry Pineapple Dump Cake

Name: Cherry Pineapple Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 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 unsalted butter, sliced thin (1 stick); 1/2 cup chopped nuts (walnuts or pecans) (optional for crunch); 1 serving whipped cream or vanilla ice cream (for serving, optional)

Written by: Marc Mccarthy, on March 22, 2026

Modified on April 14, 2026

Cherry Pineapple Dump Cake fresh out of the oven with cherries and pineapples on top.

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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.

“I brought this to a family reunion and everyone asked for the recipe — so easy, and the fruit stays juicy while the top gets perfectly crisp.” — a regular baker’s review

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.

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.

Pro chef tips

Slice the butter thin so it melts evenly and soaks the dry cake mix; cold, thin slices work best.
If the top browns too quickly, tent with foil for the last 10–15 minutes.
For extra crispness, you can broil for 1–2 minutes at the end — watch it closely.
Use a light-colored baking dish to prevent over-browning of the sides.
If your cake mix clumps when sprinkling, break it up with a fork or sift lightly as you scatter it.

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

Q: 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.

Q: 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.

Q: 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.

Q: 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.

Q: 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 a slightly different spin with dietary notes, see the helpful version at Cherry Pineapple Dump Cake (5 Ingredients!) | Joyful Healthy Eats.