Cherry Pineapple Dump Cake - Mom On Timeout

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Cherry Pineapple Dump Cake is quick, easy and delicious! This mouth-watering cake is made with five simple ingredients and requires almost no effort to prepare. Simply dump the ingredients into a baking dish, pop it in the oven and voila – you have a delicious dessert that is just begging to be topped with a scoop of vanilla ice cream. Perfect for any occasion!

Craving more cherry desserts? Try my decadent Chocolate Cherry Lush, Cherry Cheesecake Dip or these yummy Cherry Coconut Magic Bars!

Cherry Pineapple Dump Cake Recipe

This Cherry Pineapple Dump Cake is one of those easy desserts that you’ll find an excuse to make all the time. The combination of sweet cherry pie filling and tart pineapple creates a deliciously fruity flavor combination that will leave your taste buds begging for more.

Whether you’re serving it up for game day, a family gathering, a potluck or the holidays, this delicious dump cake recipe is sure to be a crowd pleaser.

The beautiful golden cake stays moist with the help of some strategically placed butter as well as the juice from the crushed pineapples and cherry pie filling. Dump cakes are amazing because they require minimal ingredients and effort but still taste like you’ve been in the kitchen for hours on end. And with how easy it is, you can make it all the time! 

Why You’ll Love This Pineapple Cherry Dump Cake

  • It’s only 5 ingredients! And there’s practically zero prep work. You can literally dump this cake together in about 5 minutes. 
  • The flavors pair perfectly! This cake is like the simpler version of a pineapple upside down cake. The golden butter mix paired with the tart cherries and sweet and tangy pineapple are a flavor feast for your tastebuds!

More Perfect Pineapple Recipes 

  • Pineapple Pinwheel Cookies
  • Perfect Pineapple Fudge
  • Practically Perfect Pineapple Cake
  • Mini Pineapple Cheesecake Trifles
  • Pineapple Margarita

    • What You’ll Need

    Dump and bake, it couldn’t be easier! Tart cherry filling, juicy crushed pineapples, a dash of almond extract, chilled butter, and golden cake mix are layered together to create your new go-to dessert option! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…

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    • pineapple – You can use either crushed pineapple or pineapple tidbits or even pineapple chunks. Grab the pineapple with 100% juice for the best flavor and results. Don’t drain! We’ll use that juice!
    • cherry pie filling – Use your favorite brand. Try experimenting with other flavors of pie filling like blueberry or strawberry in this recipe.
    • almond extract – I love cherry and almond together but you can also use vanilla extract if you prefer.
    • cake mix – I like to use a butter cake mix such as golden butter or butter golden. You can also substitute vanilla or yellow cake mix instead. Use your favorite brand.
    • salted butter – The butter melts into the cake mix layer and creates a buttery, delicious cake!
    • optional garnishes – Maraschino cherries and vanilla ice cream!

    How To Make Cherry Pineapple Dump Cake

  • Prep. Preheat your oven to 350°F. Spray a 9×13 inch baking dish with cooking spray.
  • Layer. Dump the canned crushed pineapple (juice and all) into the bottom of the baking dish, spreading it into an even layer. Pour the cherry pie filling in an even layer over the pineapples. Sprinkle on the almond extract. Add the layer of butter golden cake mix over the layer of cherries. Place slices of salted butter over top of the cake mix.
  • Bake. Place the dump cake in the preheated oven for 35-45 minutes until the top has turned a golden brown and the fruit is bubbling. Check to make sure the cake is cooked through. Place a piece of foil on top if you need to continue baking so the cake doesn’t get too brown.
  • Cool and enjoy. Remove the cake from the oven and allow it to cool for 15 minutes or so. Serve with a heaping scoop of vanilla ice cream and top with maraschino cherries. Bon appetit! 

    • Storage Information

    Leftover cake should be stored in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave for a few seconds until warmed through, but this cake is great chilled as well!

    To freeze, wrap the cake in plastic wrap and then again with aluminum foil. Place in a freezer safe airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator.

    FAQs

    Can I use other fruits and fillings?

    Why not! Swap the cherry pie filling for any fruity filling. Blueberry, raspberry, and apple are all great options for spring and summer or try pumpkin for fall. Change the pineapple for lemon, peach, or pair. Add some cinnamon and nutmeg for spice. Try using a chocolate box mix or a spice cake mix. This recipe is a great one to experiment with all kinds of combinations! 

    What’s the final consistency of this cake like?

    It’s similar to a cobbler with a touch more structure. The cake will be moist and flavorful since it soaks up all the liquid of the canned pineapple and cherry pie filling. It’s a unique method sure to delight any and all family and friends!

    Can I make this cake ahead of time?

    We love serving this cake warm with a scoop of vanilla ice cream but it can absolutely be made up to a few days in advance and served chilled or at room temperature.

    Variations To Try

    • Swap out the cake mix for another flavor. Try chocolate cake mix or even lemon for a fun new flavor combination!
    • Different flavor pie fillings are a great way to change up the flavor of this dump cake recipe. Try blueberry or strawberry.
    • Add chopped nuts to the cake mix for a crunchy finish.

    Trish’s Tips and Tricks

    • Try adding chopped pecans or walnuts for a little crunch!
    • A dollop of whipped cream makes a great finishing touch. 
    • Some recipes call for melting the butter and drizzling it over the top. I find this can lead to some dry patches in the cake so I prefer to keep the butter chilled and slice it into squares to evenly distribute as the final layer. 
    • Instead of spraying your baking dish with cooking spray, you can grease the dish with butter.
    • This cake is perfect to travel with. Just bake in a dish that has a lid, let it cool, pop on the lid (or cover with foil), and you have a no mess dessert ready for all your potlucks and parties. 

    More Favorite Cake Recipes

  • Strawberry Pineapple Cake
  • Orange Creamsicle Cake
  • Pina Colada Cake
  • Cinnamon Roll Layer Cake
  • Lemon Meringue Cheesecake
  • Caramel Cake

    • How To Make Cherry Pineapple Dump Cake

    Cherry Pineapple Dump Cake

    Cherry Pineapple Dump Cake is a quick, easy and delicious! This mouth-watering cake is made with just five simple ingredients and requires almost no effort to prepare. Simply dump the ingredients into a baking dish, pop it in the oven and voila – you have a delicious dessert that is just begging to be topped with a scoop of vanilla ice cream. Perfect for any occasion!

    Course Dessert Cuisine American Keyword cherry dump cake with pineapple, cherry pineapple dump cake, pineapple cherry dump cake Prep Time 5 minutes Cook Time 35 minutes Servings 16 Calories 227kcal Author Trish – Mom On Timeout

    Ingredients

    • 20 ounces crushed pineapple do not drain (pineapple tidbits can also be used)
    • 21 ounces cherry pie filling
    • 1 teaspoon almond extract or vanilla extract
    • 15 ¼ ounces butter cake mix or yellow or vanilla cake mix
    • 10 tablespoons salted butter sliced

    Garnish

    • Ice cream optional garnish
    • Maraschino cherries optional garnish

    Instructions

    • Preheat the oven to 350°F. Grease a 9×13 inch baking dish with nonstick cooking spray.

    • Add the pineapple to the bottom of the baking dish and spread into an even layer.

    • Spoon the cherry pie filling over the top of the pineapples, as evenly as possible, and sprinkle on the extract.

    • Sprinkle the golden cake mix evenly over the top of the cherries. Place the pieces of butter on top of the cake mix.

    • Bake for 35 to 45 minutes or until the top is golden brown and the fruit is bubbling.

    • Remove from the oven and let cool for at least 15 minutes. Serve with vanilla ice cream and topped with maraschino cherries

    Notes

    Storage Information Leftover cake should be stored in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave for a few seconds until warmed through, but this cake is great chilled as well! To freeze, wrap the cake in plastic wrap and then again with aluminum foil. Place in a freezer safe airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator.

    Nutrition

    Calories: 227kcal | Carbohydrates: 38g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 260mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg

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