Cherry Pineapple Dump Cake

by Sabrina Snyder

Last Update:

16 Comments

5 from 5 votes
12 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
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Sweet, fruity, and incredibly easy to make, this Cherry Pineapple Dump Cake is a timeless treat that’s always a hit, no matter the occasion!

I love easy Cake Recipes, and this dump cake is sure to leave you wanting to try other fruity cakey creations. Be sure to check out my Apple Dump Cake or Cherry Chocolate Dump Cake next!

dump cake with pineapple cherry
dump cake in dish

Sabrina’s Cherry Pineapple Dump Cake Recipe

Some recipes become classics for a reason, and Cherry Pineapple Dump Cake is one of them. This nostalgic dessert is incredibly easy to make, making it perfect for busy days when you want something homemade without a lot of effort. It’s a reliable choice for everything from backyard barbecues to holiday celebrations, offering a comforting, crowd-pleasing finish that feels both familiar and special. Whether you’re serving a large group or simply craving an easy dessert, this recipe is sure to earn a permanent spot in your collection.

Recipe Card

Dinner, then Dessert

Cherry Pineapple Dump Cake Recipe

Sweet, fruity, and incredibly easy to make, this Cherry Pineapple Dump Cake is a timeless treat that's always a hit, no matter the occasion!
Yield 12 servings
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
dump cake with pineapple cherry
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 9×13 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

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Chef’s Note

Do NOT mix the dry cake mix with the fruit filling. Add the cake mix to the top of the fruit filling, then pour the melted butter over the dry mix and add the chopped pecans to the top of the cake ingredients before baking.u003cbru003e

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About this Recipe

Cherry Pineapple Dump Cake is the ultimate easy dessert, combining sweet cherry pie filling and juicy pineapple beneath a buttery, golden cake topping. As it bakes, the fruit becomes warm and bubbly while the top develops a deliciously crisp texture, creating the perfect contrast in every bite. You can use any any fruit variety that you would like, you just need to make sure that the fruit filling has some liquid in it. Another good option would be to use apple pie filling which has a similar amount of liquid and filling ratio to the cherry filling I use. With just a handful of ingredients and minimal prep, this classic dessert is ideal for potlucks, holidays, family gatherings, or anytime you need a crowd-pleasing treat without spending hours in the kitchen.

Recipe Tips & Tricks

  • 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.
  • I use yellow cake mix in my Cherry Pineapple Dump Cake but white cake mix is fine too.
  • 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.

How to Store

  • Store: Don’t leave your Dump Cake out at room temperature for more than 2 hours at a time. To keep leftover Dump Cake fresh, cover the pan in plastic wrap or tin foil. Or, if you just have a small portion to keep, transfer the cake to an airtight container. It can stay good in the fridge for 3-4 days.
  • Reheat: While it won’t be completely the same as freshly baked, you can crisp up the topping again by using the oven to reheat leftovers. Just heat it in a covered pan so it doesn’t burn or dry out.
  • Freeze: Once the cake has cooled completely, transfer the leftover cake to an airtight container and freeze for up to 3 months. Reheat it from frozen if you stored it in a freezer-safe pan, or thaw it overnight in the fridge before reheating. 

Slow Cooker Method

This recipe is already so easy but you can make it even easier by making it in your Slow Cooker too! 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.

Other Dreamy Dump Cakes

pin dump cake

Photos used in the previous post:

close up of pineapple 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. 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