Cherry Pineapple Dump Cake Recipe

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Cherry Pineapple Dump Cake was my mother’s go-to dessert for Sunday suppers and unexpected guests. It’s a classic dump cake — quick, forgiving, and utterly delicious. With just four main ingredients and one pan, you can have a warm, golden-topped dessert on the table in under an hour.

Dump cakes are more like a fruit crisp than a traditional layer cake. The fruit fills the bottom while a dry cake mix on top bakes into a crisp, golden topping. They assemble in minutes, require no special baking skills, and always make a comforting, crowd-pleasing presentation.

What I Love About This Recipe

Only 4 ingredients — pantry staples make this easy to pull together.
Fast to prepare — about 5 minutes to assemble.
One-pan dessert — minimal cleanup.
Golden, crunchy top that contrasts the bubbly fruit below.

Ingredients

1 (20-ounce) can crushed pineapple with juice
1 (21-ounce) can cherry pie filling
1 box yellow cake mix (dry)
12 tablespoons butter, chilled and cut into slices

How to Make Cherry Pineapple Dump Cake

Preheat the oven to 350°F (177°C). Lightly grease a 9 x 13-inch baking dish.
Spread the crushed pineapple, including the juice, evenly across the bottom of the prepared dish.
Spoon the cherry pie filling over the pineapple, spreading gently to cover.
Sprinkle the dry yellow cake mix evenly over the fruit layers. Press the mix down slightly where it meets the fruit — that creates a particularly delicious, moist edge.
Arrange the chilled butter slices evenly across the top of the cake mix so they are distributed in rows. This helps the mix bake uniformly and gives the top a crisp, golden finish.
Bake for 50–60 minutes, or until the top is deep golden brown and the filling is bubbling. Allow to cool a few minutes before serving warm.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.

Tips for Success

Use real butter: Margarine can result in a greasy texture. Cold butter slices work best and create a crisp, browned top.
Press the cake mix: Lightly pressing the cake mix into the fruit where they meet produces a wonderfully moist, fruity layer underneath the crisp topping.
Slice the butter evenly: Rather than drizzling melted butter, chilling and slicing the butter prevents puddles and dry spots and helps the topping brown evenly.

Storing, Freezing, and Make-Ahead

This dessert stores more like a cobbler than a conventional cake. For best results:

Refrigeration: Store covered in the refrigerator for 2–3 days. It tastes best within the first two days.
Freezing: Freezing changes the texture, so it’s not generally recommended. If you must freeze leftovers, portion them and reheat gently in the microwave.
Make-ahead: This recipe takes under 10 minutes to assemble, so it’s ideal to bake fresh rather than prepare far ahead.
Food safety: Keep the dessert refrigerated when not serving and reheat portions until warm.

More Easy Dump Cake Ideas

If you enjoy this recipe, try other simple dump cakes such as Lemon Dump Cake, Pumpkin Dump Cake, Peach Dump Cake, Chocolate Cherry Dump Cake, Blueberry Dump Cake, Caramel Apple Dump Cake, Strawberry Dump Cake, and Pineapple Dump Cake. These variations follow the same basic method and are equally simple and satisfying.

Recipe Summary

Prep time: 5 minutes
Cook time: 50–60 minutes
Total time: About 55 minutes
Servings: 8 (about 8–12 servings depending on portion size)
Author: Kathleen

Full Ingredients

1 (20-ounce) can crushed pineapple, with juice
1 (21-ounce) can cherry pie filling
1 box yellow cake mix (dry)
12 tablespoons butter, chilled and cut into 24 slices

Full Instructions

Preheat oven to 350°F (177°C). Grease a 9 x 13-inch baking dish.
Spread the crushed pineapple and its juice evenly in the dish.
Spread the cherry pie filling over the pineapple layer.
Evenly sprinkle the dry cake mix over the fruit and press down firmly where it meets the filling.
Top the cake mix with evenly spaced butter slices.
Bake 50–60 minutes until the top is deep golden brown and the filling bubbles. Serve warm.

Notes

Butter: Real butter performs best; very cold butter slices are easiest to work with.
Texture: The most delicious bites are where the cake mix touches the fruit — press gently to achieve that layer.
Even browning: Slicing and spacing chilled butter prevents pools and dry spots and gives a crunchy, golden finish.

Nutrition (per serving)

If you make this Cherry Pineapple Dump Cake, please leave a rating and a comment — feedback helps others find the recipe and brightens my day. Thanks for baking with me — happy cooking! — Kathleen