Cherry pineapple dump cake has been around for awhile but it is quick, easy and delicious. This recipe is called dump cake because you just dump all the ingredients into a baking dish. This cherry pineapple dump cake is a wonderful recipe to make if you need a dessert in a hurry to serve family and guests. It is good served hot or cold. It keeps for several days in the refrigerator and can be heated in the microwave. This cake is great with coffee anytime. Serve it with whipped cream or ice cream on top or you could add my recipe for basic powdered sugar glaze. You might like to check out our recipe for blueberry dump cake, too.
Cherry pineapple dump cake ingredients needed:
Duncan Hines Classic Butter Golden Moist Cake Mix (could use any yellow or white cake mix)
Cherry pie filling
Crushed pineapple in 100% pineapple juice
Nuts (pecans or walnuts)
Only 5 things needed to make this delicious dessert. I like to cook this in my iron skillet but you could easily make this in a 9X13 too. The combination of cherries and pineapple is really good. I love how the top forms a crust! That makes it even more delicious with ice cream. It reminds me of a cobbler and it’s the perfect amount of sweetness.
Love this comment: “Delicious! Delicious! Delicious! Oh, did I mention this is delicious?! I made this tonight and served with vanilla ice cream. It will be a dessert I make again and again.” – Terri
Full recipe in recipe card below.
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Cherry Pineapple Dump Cake
This Cherry Pineapple Dump Cake is so easy and is always a hit.
Servings: 8 servings
- 1 15.25 ounce Duncan Hines Classic Butter Golden Moist Cake Mix (could use any yellow or white cake mix)
- 1 20 ounce can cherry pie filling
- 1 20 ounce can crushed pineapple in 100% pineapple juice, undrained
- 1 stick butter or 8 tablespoons or 1/2 cup
- Nuts pecans or walnuts
Dump cherry pie filling and crushed pineapple with the juice in baking dish. I used my 10 inch iron skillet for this cake but you can use a 9 x 13 baking dish
Mix the cherry pie filling and pineapple together with a spoon. Add in nuts.
Spread cake mix over the pineapple and cherries.
Cut the butter into pieces all over the top of the cake mix.
Bake in preheated 350 degree oven for 45 to 50 minutes until filling is bubbly and top is browned.
I like to turn the broiler on for a couple minutes before taking this cake out of the oven because it gives the top a nice brown and it toasts the nuts adding a great flavor.
Don’t forget to pin Cherry Pineapple Dump Cake.
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