I’ve made this cherry pineapple dump cake more times than I can count when I need a fast, crowd-pleasing dessert with zero fuss. It’s the kind of sweet that comes together in minutes, bakes into a bubbly, golden-top casserole, and disappears before the dishes are done. Perfect for potlucks, weeknight treats, or a last-minute dessert when guests drop by.
Why you’ll love this dish
This recipe is the ultimate no-stress dessert. With only pantry staples — canned cherry pie filling, drained crushed pineapple, and a boxed yellow cake mix — you get a moist, fruity base under a crunchy, buttery cakey top. It’s sweet but tangy, bright from the cherries and pineapple, and family-friendly. Make it for summer BBQs, holiday sides, or when you want a nostalgic baked good without the measuring and mixing.
“Simple, sticky, and exactly the kind of dessert everyone asks for seconds of — I took this to a picnic and it was gone in 20 minutes.” — a regular at my potluck table
Step-by-step overview
Before you grab the ingredients, here’s the short process so you know what to expect: spread the cherry filling in a baking dish, layer the drained pineapple, sprinkle dry cake mix over the fruit, pour melted butter to moisten the mix, add nuts if you like, and bake until golden and bubbly. No creaming, no eggs, no mixer — just assemble and bake.
What you’ll need
- 1 can cherry pie filling (15–21 oz typical)
- 1 can crushed pineapple, drained (do not throw away all the juice — just drain well)
- 1 box yellow cake mix (15.25 oz box or similar)
- 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 vanilla extract (optional — enhances flavor)
Ingredient notes and substitutions:
- Gluten-free: use a gluten-free yellow cake mix.
- Dairy-free: replace butter with melted coconut oil (adds a mild coconut note).
- Less sweet: use a reduced-sugar cake mix or swap half the mix for quick oats for a chewier topping.
- Nuts are optional; omit for nut allergies or swap with shredded coconut for texture.
Step-by-step instructions
- 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 so it bakes into a golden crust.
- Scatter chopped nuts over the top if using.
- Bake for 40–45 minutes. The top should be golden brown and the fruit should be bubbly around the edges. A toothpick inserted in the center will come out mostly clean (some sticky fruit residue is normal).
- Let the dump cake cool for 10–15 minutes before scooping. Serve warm or at room temperature.
Best ways to enjoy it
- Serve warm with a scoop of vanilla ice cream and a drizzle of cherry juice from the pan.
- Top with whipped cream and a few fresh maraschino cherries for a retro look.
- For brunch, pair slices with coffee; for parties, serve in small ramekins as individual portions.
- Add a dollop of Greek yogurt or mascarpone to cut sweetness and add tang.
Storage and reheating tips
- Refrigerate: Cover leftovers tightly and refrigerate for up to 4 days. The topping softens over time but remains tasty.
- Reheat: Warm single portions in the microwave for 20–30 seconds. For best texture, reheat in a 325°F (160°C) oven for 10–12 minutes to crisp the topping.
- Freeze: Freeze cooled portions in an airtight container for up to 2 months. Thaw overnight in the fridge, then reheat in the oven.
- Food safety: Cool the cake to room temperature no longer than 2 hours before refrigerating. Store in shallow containers for rapid cooling.
Helpful cooking tips
- Drain the pineapple well. Excess juice makes the topping gummy instead of cakey.
- Pour the melted butter slowly and try to hit different spots so the mix soaks evenly. If a few dry spots remain, they’ll crisp but won’t ruin the dish.
- Use a metal pan for crisper edges and faster baking; glass holds heat longer and may need an extra 5–10 minutes.
- If the top browns too quickly, tent lightly with foil for the last 10 minutes.
- For more depth, stir 1 teaspoon of vanilla into the melted butter before pouring.
- If you like larger cake crumbs on top, pulse the cake mix briefly with 2–3 tablespoons of melted butter and sprinkle clumps rather than dusting it all evenly.
Creative twists
- Tropical: Add 1 cup shredded coconut to the top with pecans for a pina-colada vibe.
- Boozy boost: Stir 2 tablespoons dark rum into the pineapple before layering (bake as directed).
- Mixed berries: Swap the cherry pie filling for blueberry or mixed berry pie filling for a different fruit profile.
- Streusel: Mix the cake mix with 1/3 cup brown sugar and 6 tablespoons cold butter to make a streusel topping instead of pouring melted butter.
- Mini cups: Bake in a muffin tin for portable single-serve dump cake cups; reduce baking time to 20–25 minutes.
Your questions answered
Q: How long does prep take?
A: About 8–10 minutes to assemble. Baking is 40–45 minutes.
Q: Can I use fresh pineapple or cherries?
A: Yes. If using fresh pineapple, chop small and drain any excess juice; if using fresh cherries, pit and toss with a little sugar and cornstarch to mimic pie filling. Fresh fruit may increase baking time slightly.
Q: Will the cake mix fully cook through?
A: The boxed cake mix doesn’t behave like a mixed batter; it bakes into a crisp, cakey topping. A toothpick won’t be perfectly dry because of the fruit juices, but the top should be golden and set.
Q: Can I make this ahead?
A: Yes — assemble in the baking dish, cover, and refrigerate up to 24 hours before baking. Bring to room temperature for 30 minutes before baking and add a few extra minutes to the bake time if needed.
Q: Nut allergy — what can I use instead?
A: Omit nuts entirely or use toasted oats, seeds, or shredded coconut for crunch.
Conclusion
This cherry pineapple dump cake is a fast, crowd-pleasing dessert that relies on pantry staples and delivers big flavor with minimal effort. If you want more ideas or a slightly different approach, check this Cherry Pineapple Dump Cake — Just 5 Ingredients! for a similar simple version, and this classic Easy Cherry Pineapple Dump Cake Recipe for extra tips and user reviews. Happy baking — and don’t be surprised if everyone asks for the recipe.
Cherry Pineapple Dump Cake
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 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.
