cherry pineapple dump cake

Oh, friends, let me tell you about a dessert that’s been a constant in my kitchen for years. It’s the kind of thing I whip up when unexpected guests arrive, when a sweet craving hits hard after a long day, or when I just need something comforting that doesn’t involve a million steps. I’m talking about my absolute favorite cherry pineapple Dump Cake. It sounds simple, I know, but trust me, the magic that happens in the oven is truly something special. It’s like a warm hug in cake form, with pockets of sweet, tangy fruit and a cakey, golden topping. Honestly, if you’ve ever made a cobbler or a crisp, this is even easier, and the results are just out-of-this-world delicious. I’ve tried a lot of fruit desserts over the years, but this cherry pineapple dump cake? It’s the one that always gets rave reviews and disappears faster than you can say “seconds, please!”

What Is Cherry Pineapple Dump Cake?

So, what exactly *is* a cherry pineapple Dump Cake? The name itself tells you a big part of the story! It’s a dessert that’s famous for being ridiculously easy to assemble – you literally “dump” the ingredients into a pan and bake. There’s no complicated creaming of butter and sugar, no folding in egg whites, nothing remotely fussy. Think of it as a shortcut to a warm, fruit-filled dessert with a cakey crust. We’re talking about a base of canned fruit, usually cherries and pineapple, often with their juices, topped with a simple cake mix and a sprinkle of butter. When it bakes, the cake mix gets toasted and golden, mingling with the fruit juices to create this incredible, almost pudding-like layer underneath. It’s the epitome of a stress-free dessert that tastes like you slaved over it for hours.

Why you

Where do I even begin with why I adore this cherry pineapple Dump Cake? First off, the flavor combination is just *chef’s kiss*. The tartness of the cherries plays so beautifully with the tropical sweetness of the pineapple. It’s not overwhelmingly sweet, which I appreciate, and those little pockets of fruit bursting with flavor are just divine. But honestly, the biggest win here is the sheer simplicity. You can have this ready to go into the oven in less than 10 minutes, which is a lifesaver on busy weeknights or when you need a last-minute contribution to a potluck. And let’s talk about cost-efficiency – the ingredients are all pantry staples that you probably already have on hand, making it incredibly budget-friendly. Plus, it’s so versatile! While this cherry pineapple version is my go-to, you can swap out the fruits or even the cake mix flavor if you’re feeling adventurous. What I love most about this is that it feels like a complete indulgence without any of the usual baking stress. It’s forgiving, it’s fast, and it consistently delivers a comforting, crowd-pleasing dessert that tastes like it came from a fancy bakery.

How to Make Cherry Pineapple Dump Cake

Quick Overview

The process for this cherry pineapple dump cake is almost embarrassingly simple. You’ll just need to grab a baking dish, open a couple of cans of fruit, sprinkle on a box of Cake Mix, and top it all off with melted butter. Bake it until it’s bubbly and golden, and that’s pretty much it! No fancy techniques, no precise measurements for the cake part – just pure, delicious ease. It’s the kind of recipe that makes you feel like a baking pro even if you’re a total beginner.

Ingredients

For the
1 box (about 15.25 oz) yellow Cake Mix (you can also use white or even a spice cake mix if you’re feeling bold!)
1 cup (2 sticks) unsalted butter, melted (I always use unsalted because I like to control the salt, but salted works too if that’s what you have!)

For the Filling:
2 cans (about 20 oz each) crushed pineapple, undrained (don’t drain it! That juice is pure gold for flavor and moisture)
2 cans (about 21 oz each) cherry pie filling (or cherry pie topping, either works beautifully! Sometimes I even use the dark sweet cherry kind for a richer flavor)

For the Glaze:
(This is optional, but I highly recommend it for that extra something special!)
1/2 cup powdered sugar
1-2 tablespoons milk (just enough to get a drizzle-able consistency)
1/4 teaspoon vanilla extract (optional, but it adds a lovely warmth)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). Then, grab a 9×13 inch baking dish. You don’t need to grease it or anything fancy, the butter from the topping usually takes care of that, but if you’re worried about sticking, a light spray of cooking oil or a quick wipe of butter won’t hurt. I usually just go for it and it’s always fine.

Step 2: Mix Dry Ingredients

Okay, this is the easiest “mixing” step ever. You don’t actually mix anything in a bowl here. You’re going to take that entire box of yellow cake mix and just sprinkle it evenly over the bottom of your prepared baking dish. Try to get it as even as possible so you don’t have big dry clumps later, but don’t stress if it’s not perfect!

Step 3: Mix Wet Ingredients

This is where the fruity goodness comes in. Open up your two cans of crushed pineapple and pour them, juices and all, right over the dry cake mix. Then, open your two cans of cherry pie filling and dollop those right on top of the pineapple. You’re basically layering the fruits directly onto the cake mix.

Step 4: Combine

Now for the magic. Take your melted butter and slowly, gently drizzle it all over the top of the cake mix and fruit. You want to try and cover as much of the dry cake mix as possible. Don’t worry about perfectly coating every single grain – it’s called a “dump” cake for a reason! Some patches of dry mix are totally fine; they’ll bake up into lovely little cakey bits.

Step 5: Prepare Filling

The fruit filling is already prepared for you right in the cans! The magic of canned cherry pie filling and crushed pineapple is that they come ready to go. You just need to ensure they are distributed nicely over the cake mix layer.

Step 6: Layer & Swirl

This step is more about distribution than art. You’re not really swirling anything here. You’ll first pour the undrained crushed pineapple over the dry cake mix. Then, you’ll add the cherry pie filling. The goal is to get a relatively even layer of fruit across the entire dish. Some people like to gently spread the fruit with a spatula, but I usually just dollop it and let it spread a bit as it bakes. The butter then gets drizzled over this entire fruit layer and the exposed cake mix.

Step 7: Bake

Pop that dish into your preheated oven. You’ll want to bake it for about 45-55 minutes. What you’re looking for is for the topping to be golden brown and for the fruit filling to be bubbling around the edges. If the topping starts to get too dark before the fruit is bubbly, you can loosely tent a piece of aluminum foil over the top.

Step 8: Cool & Glaze

Once it’s done, carefully take it out of the oven and let it cool for at least 10-15 minutes. This is crucial! It needs a little time to set up, otherwise, it can be a bit soupy. While it’s cooling, you can whip up the optional glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and drizzly. Drizzle this over the warm dump cake. It adds a lovely sweet finish!

Step 9: Slice & Serve

After the cooling period and drizzling with glaze (if you made it!), slice it into generous portions. This cake is best served warm. It’s amazing on its own, but a scoop of vanilla ice cream or a dollop of whipped cream takes it to a whole new level. Seriously, get ready for happy sighs all around!

What to Serve It With

This cherry pineapple dump cake is so versatile, you can serve it at almost any occasion! For breakfast (yes, I’ve done it!), a small warm slice with a hot cup of coffee is surprisingly delightful, especially on a lazy weekend morning. It feels like a treat without being overly decadent. For brunch, I love to serve it alongside fresh fruit salad and maybe some crispy bacon. A dollop of Greek yogurt or a light crème fraîche on top can make it feel a bit more refined. As a dessert, it’s a showstopper. I serve it warm with a generous scoop of good quality vanilla bean ice cream – the contrast between the warm, fruity cake and the cold, creamy ice cream is just heavenly. Sometimes I’ll do a light dusting of powdered sugar or a dollop of freshly whipped cream if I’m feeling fancy. And for those cozy snack times? This dump cake is perfect. I’ll warm up a small portion, maybe add a little extra whipped cream, and curl up on the couch with a good book. My family also loves it with a glass of milk, especially the little ones!

Top Tips for Perfecting Your Cherry Pineapple Dump Cake

Over the years, I’ve learned a few tricks that take this already-easy dessert from good to absolutely unforgettable. First, regarding the fruit – while crushed pineapple and cherry pie filling are classic, don’t be afraid to experiment! I’ve had amazing results using canned peaches (drained slightly) and a peach cobbler mix, or even mixed berries with a berry-flavored cake mix. The key is to make sure the fruit isn’t too watery, or it can make the cakey part soggy. For the cake mix, I always use yellow, but I’ve also had great success with white cake mix for a cleaner flavor profile, and some people love a spice cake mix for a warmer, more autumnal vibe. When it comes to the butter, melting it completely and drizzling it evenly over the cake mix is crucial for getting that lovely golden crust. Don’t skimp on the butter – it’s what gives the topping its rich, tender texture. If your cake mix seems particularly clumpy or you want to ensure even distribution, you can give the dry mix a very gentle stir with a fork before sprinkling it in the pan, but be careful not to overwork it. For baking, keep an eye on it. Ovens can vary, and you want that beautiful golden-brown topping without burning it. If you see it browning too quickly, just loosely tent it with foil. The bubbling fruit is your main indicator that it’s ready. And for the glaze – it’s simple, but it makes a difference. I usually start with just 1 tablespoon of milk and add more *very* slowly until it’s thin enough to drizzle but not watery. Too much milk and it just runs off, too little and it’s too thick to spread. Trust me on this one: let it cool for at least 10-15 minutes before cutting. It makes all the difference in the texture and helps everything meld together beautifully. It’s tempting to dive right in, but patience is rewarded!

Storing and Reheating Tips

This cherry pineapple dump cake is so good, you’ll probably have leftovers – though I can’t say that happens often in my house! If you do have some left, storing it is a breeze. You can leave it at room temperature for up to two days, as long as it’s covered tightly with plastic wrap or foil. This works best if you plan on eating it within that timeframe and your kitchen isn’t too warm. For longer storage, the refrigerator is your best bet. I usually pop the leftover dump cake into an airtight container or just cover the baking dish really well with plastic wrap and then foil. It will stay good in the fridge for about 4-5 days. The texture might change slightly, becoming a bit denser, but it’s still delicious. If you want to freeze it, I recommend doing so *before* adding the glaze, as the glaze can sometimes get a bit gummy when frozen and thawed. Once cooled, you can cut it into portions, wrap each portion tightly in plastic wrap, and then place them in a freezer-safe bag or container. It should last in the freezer for up to 2-3 months. To reheat, you can gently warm individual slices in the microwave for about 30-60 seconds, or pop the whole dish or slices in a warm oven (around 300°F or 150°C) until heated through. If you froze it, thaw it overnight in the refrigerator before reheating. I find that reheating it in the oven gives it a slightly better texture than the microwave, bringing back some of that lovely crispiness to the topping.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! The easiest way is to use a gluten-free yellow cake mix. Brands like King Arthur Baking or Bob’s Red Mill have excellent gluten-free options that work wonderfully. You’ll want to follow the package directions for any substitutions the cake mix might call for (like adding an egg or oil if the GF version requires it). The fruit base remains the same, and the gluten-free cake mix will bake up beautifully on top. The texture might be slightly different – sometimes a touch more crumbly – but the flavor is still fantastic. I’ve made it with GF mixes and it’s always been a hit with my gluten-sensitive friends.

Do I need to peel the zucchini?

This recipe doesn’t use zucchini! It’s a cherry pineapple dump cake. If you’re thinking of a zucchini bread or cake, then yes, peeling is often recommended for a smoother texture and milder flavor, though many recipes use the peel for added fiber and color. But for this particular dump cake, we stick to fruits like cherries and pineapple.

Can I make this as muffins instead?

You certainly can! To make this cherry pineapple dump cake as muffins, I’d recommend greasing or lining a muffin tin. You’ll still want to layer the fruit at the bottom of each muffin cup. Then, sprinkle the dry cake mix over the fruit, and drizzle with melted butter. The baking time will be much shorter, likely around 20-25 minutes. Keep an eye on them, and test with a toothpick inserted into the cakey part – it should come out clean. You can drizzle the glaze over the warm muffins once they’re out of the tin. They make for adorable individual desserts!

How can I adjust the sweetness level?

The sweetness mainly comes from the cake mix and the canned fruit fillings. If you find it too sweet, here are a few ideas. You can try using “light” versions of the canned fruit fillings, though they can sometimes have a slightly different flavor. Another option is to use a less sweet cake mix, or even a sugar-free cake mix if you can find one you like. You could also add a touch more tart fruit, like a can of drained cranberries or a few fresh tart cherries, mixed in with the standard fillings. For the glaze, simply use less powdered sugar or add a little more milk to thin it out, making it less intensely sweet.

What can I use instead of the glaze?

Oh, the glaze is just a little bonus! If you skip it, the dump cake is still wonderfully delicious. You can also top it with a dollop of freshly whipped cream, a spoonful of vanilla ice cream (which melts into the warm cake beautifully!), or even a sprinkle of toasted sliced almonds or chopped pecans for a bit of crunch. A light dusting of powdered sugar through a sieve can also look very pretty and add a subtle sweetness. Sometimes, I just serve it plain and let the fruit and cakey topping shine on their own.

Final Thoughts

So there you have it, my friends – the cherry pineapple dump cake that has earned a permanent spot in my recipe repertoire. It’s more than just a dessert; it’s a memory-maker, a stress-reliever, and a guaranteed crowd-pleaser, all wrapped up in one simple, delicious package. The way the cake topping bakes up into tender, golden bites mingled with the warm, sweet-tart fruit filling is just pure comfort. It’s the perfect example of how simple ingredients and minimal effort can lead to something truly spectacular. If you’re looking for a dessert that’s foolproof, budget-friendly, and utterly delightful, I honestly can’t recommend this cherry pineapple dump cake enough. Give it a try the next time you need a sweet treat, and I promise you won’t be disappointed. I’d love to hear how yours turns out, or if you decide to get creative with your own fruit or cake mix combinations! Leave a comment below and tell me all about it. Happy baking!

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What Is Cherry Pineapple Dump Cake?

Why you