Cherry Pineapple Dump Cake

When a few of you told me my cherry dump cake needed pineapple, I tried it, and this warm, gooey Cherry Pineapple Dump Cake proved you so right!

I LOVE pineapple, so I should have guessed I’d love this recipe. It’s such an easy dish, too.

Crushed pineapple and cherry pie filling go right into your buttered 9×13 pan over a little brown sugar, then a box of yellow cake mix and pats of butter go on top. It bakes into a bubbly fruit layer under a golden, cobbler-style crust.

Why You’ll Love This Pineapple Cherry Dump Cake

My classic Cherry Dump Cake recipe is always popular with readers, and I didn’t think it could get any better. I have to admit, the pineapple adds something special!

Its bright, tangy sweetness keeps the cherry filling from tasting too heavy, and the best part is that buttery, golden crust on top.

It’s also my favorite quick dessert when my sweet tooth kicks in. You only need five simple ingredients, you never pull out a mixer and there’s just one pan to wash.

I keep these cans and a cake mix in my pantry, so I can whip up a warm dessert when company drops by unexpectedly for dinner.

I take it to every potluck and family gathering, too, because a 9×13 pan travels so well. Just cover it with foil and go!

Cherry Pineapple Dump Cake Ingredient Notes

Everything here comes from the pantry, but a couple of these ingredients do more than you’d think.

Crushed pineapple: I use the can packed in heavy syrup, and I don’t drain it. That syrup soaks up into the cake mix from underneath, and it’s what keeps the topping moist.

Cherry pie filling: Any brand works, so use your favorite. Spread it out so the cherries reach every corner of your pan.

Yellow cake mix: Grab one regular box. You only use the dry mix, so skip the eggs and oil listed on the back of the cake mix box. White cake mix or French vanilla cake mix works, too.

Butter and brown sugar: A little butter greases the pan, then a sprinkle of brown sugar goes right over it for a caramel-y bottom. Cold butter, cut into small pieces, goes on top of the cake mix and melts down into it as it bakes.

How to Make Cherry Pineapple Dump Cake

I butter a 9×13 baking dish, sprinkle in a little brown sugar, then dump in the pineapple and cherry pie filling and spread them out.

The dry cake mix goes over the top without stirring, cold butter pieces go over that, and it bakes at 350°F until the top is golden brown and the fruit bubbles around the edges.

The can sizes, every amount and the full steps are in the recipe card below, and you’ll have this in the oven in no time!

My Best Tips

Spread it evenly: I spread the cake mix with the back of a spoon so it’s one even layer over the fruit filling, because thick mounds tend to stay powdery in the middle.

Let it rest: After it comes out of the oven, let it rest about 15 minutes. The fruit is lava hot at first, and it thickens up as it cools.

Serve it warm: Top it with a scoop of vanilla ice cream or a dollop of whipped cream. My crew always asks for ice cream!

Substitutions & Variations

• Coconut: Sprinkle a cup of flaked coconut over the cake mix before the butter goes on for a tropical twist.
• Nuts: Chopped pecans or walnuts over the top add a nice crunch.
• Cake mix: Try butter pecan cake mix in place of the yellow, or chocolate cake mix for a chocolate cherry version.
• Other fruit: Swap the cherry pie filling for blueberry or peach pie filling.

Make Ahead and Storage

Make ahead: You can bake it a few hours before guests arrive and warm it up right before serving.

Leftovers: Cover the pan with plastic wrap, or move the leftovers to an airtight container, and keep them in the fridge for up to 4 days. Let a serving come to room temperature, or warm it up.

Reheating: Warm a single serving in the microwave for about 20 to 30 seconds. For the whole pan, cover it with foil and heat it at 350°F for about 15 minutes.

Cherry Pineapple Dump Cake FAQs

Is a dump cake the same as a cherry pineapple cobbler?

They’re close cousins. A traditional cherry cobbler has a homemade biscuit or batter topping, while a dump cake uses a box of cake mix. It’s quicker, but it tastes a lot like one.

Do you drain the pineapple for dump cake?

Not for mine. I pour in the whole can of crushed pineapple, syrup and all, because the syrup is what moistens the cake mix from underneath. Otherwise, the topping can bake up dry.

What is the biggest mistake to avoid when making a dump cake?

Stirring the cake mix into the fruit, or leaving dry spots on top. Keep the cake mix in a layer over the fruit and cover as much of it as you can with butter, right out to the corners.

Some folks drizzle melted butter over the whole thing instead, but I like cold pieces because they melt down slowly. If you see dry powder halfway through baking, dot a few more small pieces of butter over it.

How do I know when my dump cake is done?

Look for a golden top with no dry, powdery spots left. If a few pale spots remain, give it a few more minutes, because the top keeps browning.

Next time company’s coming and you need a dessert fast, check your pantry for a can of pineapple and a can of cherry pie filling. I hope your crew loves it as much as mine does!

More Easy Dump Cakes

• Cherry Dump Cake
• Peach Dump Cake
• Apple Dump Cake
• Chocolate Dump Cake
• Pumpkin Crunch Cake (Pumpkin Dump Cake)