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Cherry Pineapple Dump Cake

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When you need a cake in a hurry and time isn’t on your side, a dump cake is always a great go-to! This cherry pineapple dump cake takes minutes to prep before it’s baked in the oven. This perfectly sweet dessert is so effortless to make!

Cherry pineapple dump cake served on a plate with ice cream.

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This cherry pineapple dump cake is one of my go-to recipes when I have last-minute guests, or just fancy whipping up a tasty dessert for the family. My husband grew up eating it and once he made it for me, I was hooked.

Don’t get turned off by the name, it’s actually a really delicious dessert. A dump cake is essentially when you “dump” a few ingredients in a pan and bake it in the oven until it’s golden and set. It has the taste of cake but the texture is more like a cobbler. Serve it with vanilla ice cream for the ultimate dessert.

This dump cake is made with boxed yellow cake mix, crushed pineapples, cherry pie filling, butter, and pecans for a bit of crunch. It really does take minutes to put together and it’s so convenient! It’s easy enough to make that your kids can help you out in the kitchen with it!

Be sure to try my Red Velvet Cheesecake and Caribbean Rum Cake too!

The baked cake in a glass dish with a wooden spoon.

How to make cherry pineapple dump cake

  • Preheat the oven to 325 degrees Fahrenheit and grease a 13×9 pan.
  • Pour the crushed pineapple and Cherry pie filling in the pan and spread over the pan. Pour Cake mix all over the pan, covering the pineapple and Cherry pie filling.
  • Add grated or sliced butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.
  • Bake in the preheated oven for 55 to 65 minutes, until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

How long does it keep?

This recipe makes a lot of cake, and the good news is, is that it keep well covered in the fridge for up to 5 days, so you can enjoy it for an easy dessert throughout the week. The cake can be eaten cold right out of the fridge, or you can reheat it in the oven to serve. Cover the cake with foil and reheat at 360F for 10 to 15 minutes to warm through. You can also reheat it for 30 seconds in the microwave.

Can you freeze it?

Yes! This cherry pineapple dump cake is freezer-friendly and will keep well for up to 3 months. Let it cool fully before wrapping securely or place in an air-tight container. Thaw the cake fully in the fridge overnight before reheating to serve.

What do you serve it with?

This dump cake, of course, can be eaten straight out of the dish with a spoon! It’s delicious served with a scoop of ice cream or a dollop of whipped cream for a dessert that everyone will love!

A scoop of ice cream on top of the dump cake.

Recipe Notes and Tips

  • Don’t drain the pineapple, the juices in the can help to keep the cake nice and moist.
  • For best results, use a grater to shred the butter when it’s cold. You can use a knife to cut it into small pieces if you don’t have a grater.
  • Make sure that each layer of the cake is fully covered for an even texture.
  • Bake the cake in a fully preheated oven for the best results.

More Cake Recipes

Cherry pineapple dump cake served on a plate with ice cream.
Print Pin
5 from 1 vote

Cherry Pineapple Dump Cake

When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go to! This cherry pineapple dump cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!
Course Dessert
Cuisine American
Keyword cherry dump cake, how to make a dump cake, pineapple dump cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 470kcal
Author Tanya

Ingredients

  • 20 oz can crushed pineapple undrained
  • 21 oz can Cherry Pie filling
  • 21.5 oz box Classic Yellow Cake Mix
  • 2 sticks unsalted butter shredded or cut into pieces
  • 1 cup pecan pieces
  • Vanilla ice cream or whipped cream for serving

Instructions

  • Preheat the oven to 325 degrees Fahrenheit and grease a 13×9 pan.
  • Pour the crushed pineapple and Cherry pie filling in the pan and spread over the pan. Pour Cake mix all over the pan, covering the pineapple and Cherry pie filling.
  • Add butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.
  • Bake in the preheated oven for 55 to 65 minutes, until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

Notes

  • Don’t drain the pineapple, the juices in the can help to keep the cake nice and moist.
  • For best results, use a grater to shred the butter when it’s cold. You can use a knife to cut it into small pieces if you don’t have a grater.
  • Make sure that each layer of the cake is fully covered for an even texture.
  • Bake the cake in a fully preheated oven for the best results.

Nutrition

Calories: 470kcal | Carbohydrates: 64g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 381mg | Potassium: 176mg | Fiber: 2g | Sugar: 29g | Vitamin A: 601IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 2mg
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Recipe Rating




Marian Copus

Saturday 6th of November 2021

Happy Birthday, Tanya!!! Thanks for the recipes. I'm going to make this cherry pineapple dump cake today! Marian

Tanya

Sunday 7th of November 2021

Thank you Marian :)