Cherry Pineapple Dump Cake

by Sabrina Snyder

Published on Last updated

16 Comments

5 from 5 votes
12 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
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Dump Cake made with canned pineapple and cherry filling and topped with crunchy chopped pecans, this is the easiest no prep dessert recipe you’ll ever make.

We love easy cake recipes (check them all out!) and this dump cake is perfect topped with Homemade Cool Whip, Easy Whipped Cream or my favorite combination of Vanilla Ice Cream.

Cherry Pineapple Dump Cake EASY DUMP CAKE

Dump Cake may not sound as fancy or as enticing as some other exciting named American desserts like Better than Sex Cake or Slutty Brownies, but don’t let the name fool you, this dessert is a huge hit for your family event, pot luck or other party needs.

Dump Cake is made with fruit filling (I use cherry and pineapple, but peach fruit filling is also very popular), yellow cake mix, butter (or margarine) and chopped pecans. If you love making homemade cakes instead of using cake mixes next time you want to make a classic cake check out my Classic Yellow Cake recipe, it’s the most popular cake recipe on the site!

Cherry Dump Cake is the most popular flavor dump cake (Peach Dump Cake is a close second) and the most classic variety, but you can use any flavor you’d like. Be sure your fruit filling has some liquid in it too. Another good option is apple pie filling which has a similar amount of liquid and filling ratio to the cherry filling we use.

Cherry Dump Cake Recipe in Baking Dish with white towel

Should you mix in the dry cake mix?

No, do not mix the dry cake mix (I use yellow cake mix in my Cherry Pineapple Dump Cake but white cake mix is fine too) with the fruit filling. Add the cake mix to the top of the fruit filling and pour the melted butter over the dry mix and add the chopped pecan to the top of the cake ingredients before baking.

The ingredients in this great dessert require no actual preparation, just layering the ingredients in your baking dish.

How to Make Dump Cake:

  • Use room temperature ingredients are best (except the stick of butter which must be melted).
  • Grease the baking dish with butter or cooking spray before adding ingredients.
  • Layer ingredients the same way in your slow cooker (crock pot) and cook on high heat for 2 hours until the top is cooked through.
  • To serve the dump cake as pictured double the layer for extra height and serve with whipped cream.
  • Cook until the top is golden brown and the cake layer is set.

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Cherry Dump Cake

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Dinner, then Dessert

Dump Cake

Dump Cake made with canned pineapple and cherry filling and topped with crunchy chopped pecans, this is the easiest no prep dessert recipe you'll ever make.
Yield 12 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Cherry Pineapple Dump Cake
PrintRate

Ingredients
 

  • 21 ounces can cherry pie filling
  • 20 ounces crushed pineapple
  • 1 yellow cake mix , 18.25 ounce
  • 1/2 cup unsalted butter , melted
  • 1 cup pecans , chopped

Instructions

  • Preheat your oven to 350 degrees and butter a 9x13 baking dish.
  • Add the cherries to the bottom of the pan, then add the crushed pineapple on top.
  • Pour on the cake mix, then pour the butter over the mix evenly and sprinkle on the pecans.
  • Bake for 30-35 minutes or until golden brown.

Nutrition

Calories: 312kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 315mg | Potassium: 113mg | Fiber: 2g | Sugar: 26g | Vitamin A: 265IU | Vitamin C: 4.5mg | Calcium: 107mg | Iron: 1.2mg
Keyword: Dump Cake

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easy cherry pineapple dump cake

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I made this recipe and took it to a dinner party. It wasn’t cooked all the way through and there was dry cake mix on top in a few places so I looked up the recipe I usually use. You need 2 sticks of melted butter and it should bake for 1 hour – not 35 minutes. I was mortified!

    Reply

    1. Oh no! It sounds like it possibly needed to be mixed more to eliminate the dry spots of cake mix? I’ve also looked at other recipes but I don’t see any with a bake time that long. I do see a few used 3/4 cup of butter though. I’m sorry you had issues with it.

      Reply

  2. Hi Sabrina
    If I understand it correctly, the crushed pineapple is not drained.
    Thank you for your response

    Reply

  4. this dump cake is as easy as it says. but even though its easy its still so incredibly delicious. well done!

    Reply