4-Ingredient Cherry Pineapple Dump Cake
Cherry pineapple dump cake is the dessert you make when you want something warm, fruity, and practically effortless. No mixing bowls, no creaming butter, just four ingredients layered straight into the pan.
It bakes into a golden, buttery top with a jammy, sweet-tart fruit filling underneath. Serve it with a scoop of ice cream, and you have the kind of last-minute dessert that tastes like you planned ahead.
What Makes This Dump Cake So Good
The magic is in the layering. Dry cake mix sits on top of juicy fruit and bakes into a crisp, cobbler-like crust while the fruit below turns tender and thick.
There’s no measuring beyond opening a couple cans and slicing a stick of butter. It’s a dessert that delivers big on flavor with almost zero work.
Ingredients
- Cooking spray or softened butter, for the dish
- 1 can (21 oz) cherry pie filling: standard canned pie filling, any brand
- 1 can (20 oz) crushed pineapple, undrained: the juice is part of the filling, do not drain
- 1 box (15.25 oz) yellow cake mix: butter or white cake mix works, too
- 1/2 cup (1 stick) unsalted butter, sliced very thin: cold butter is easier to slice; you can also grate cold butter
Variations / Substitutions
- Swap the fruit: use blueberry or peach pie filling instead of cherry for a different twist. The pineapple balances the sweetness, so keep it in.
- Add a crunchy top: sprinkle 1/2 cup chopped pecans or walnuts over the cake mix before adding the butter.
- Use a different cake mix: white, butter golden, or even spice cake mix all work. Each gives a slightly different flavor.
- Make it dairy-free: use a dairy-free yellow cake mix and replace the butter with a plant-based butter stick, sliced the same way.
If you love this one, our Peach Dump Cake is another pantry-friendly favorite.
How to Make Cherry Pineapple Dump Cake
Step 1: Assemble the Fruit Base
Preheat the oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with cooking spray or butter. Spread the entire can of cherry pie filling evenly across the bottom. Then dollop the crushed pineapple with its juices over the cherries, and gently spread it with a spoon to distribute it.
Step 2: Top with Cake Mix and Butter
Sprinkle the dry cake mix evenly over the fruit, covering it from edge to edge. There will be a lot of powder; do not mix it in, just let it sit on top. Arrange the thin butter slices in a single layer over the entire surface, covering as much of the dry mix as possible. Any bare spots will stay powdery, so space them out well.
Step 3: Bake Until Golden and Bubbly
Slide the dish into the oven and bake for 45 to 50 minutes. You’re looking for a deep golden brown top with fruit bubbling thickly around the edges. If the center still looks dry or powdery after 45 minutes, let it go a few more minutes until the butter has melted into the cake mix.
Step 4: Cool and Serve
Let the dump cake rest on a wire rack for about 10 minutes before scooping. It will be molten hot right out of the oven, and the filling thickens as it cools slightly. Scoop generous spoonfuls into bowls and serve warm, with or without ice cream.
Tips for the Best Dump Cake
- Don’t stir once it’s in the pan.: The layers work only if the dry cake mix stays on top and absorbs the butter and fruit juices as it bakes. Stirring turns it into a soupy mess.
- Cut the butter as thin as you can.: Thin slices melt faster and cover more surface area, preventing dry pockets of cake mix.
- For a crispier top, grate cold butter: over the cake mix instead of slicing. A box grater makes quick work of it and the shreds spread more evenly.
- If the top is browning too fast, loosely tent the dish with foil after 30 minutes, then continue baking until the center is no longer powdery.
- Serve the same day for the best texture.: The topping loses its crispness as it sits, though leftovers are still delicious.
Bake times will vary slightly with your baking dish:
| Pan Size | Bake Time |
|---|---|
| 9×13-inch (standard) | 45 to 50 minutes |
| 8×8 or 9×9-inch (thicker cake) | 50 to 55 minutes |
Storing Leftover Dump Cake
- Refrigerate: Cover tightly and refrigerate for up to 4 days.
- Reheating: Reheat individual portions in the microwave until warm, or in a 300°F oven for 10 minutes to crisp the top again.
What to Serve with Cherry Pineapple Dump Cake
A scoop of vanilla ice cream is the classic choice, its cool creaminess a perfect foil for the warm, jammy fruit. Whipped cream works for a lighter touch. If you want to lean into the tropical notes, try a drizzle of toasted coconut or a sprinkle of macadamia nuts on top.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
No, the juice from canned pineapple is necessary to hydrate the cake mix. Fresh pineapple won’t release enough liquid and can make the top dry.
Can I make this with a gluten-free cake mix?
Yes, a 1-to-1 gluten-free yellow cake mix works the same way. No other changes needed.
Why did my cake turn out dry in spots?
The butter likely didn’t cover the entire surface. Make sure to slice it thin and place the pieces close together, or try grating the butter for even coverage.
Cherry Pineapple Dump Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread cherry pie filling, then crushed pineapple with its juices.
- Sprinkle cake mix evenly over fruit, then arrange butter slices on top.
- Bake 45-50 minutes, until golden and bubbly.
- Cool 10 minutes, then serve warm.
