Cherry Pineapple Dump Cake Recipe
I make this Cherry Pineapple Dump Cake whenever I want dessert that looks like effort but barely is. Think juicy cherries, bright pineapple, and a buttery cake top that bubbles at the edges like it’s doing its cardio. It’s special because it walks that tightrope between “homemade” and “I opened two cans and called it a day.” Try it because it’s fast, forgiving, and will make your in-laws think you did something culinary instead of culinary minimalism.
My husband once tried to “help” by dumping the cherries into the dish with the pineapple still in the can. I watched a syrup waterfall, then watched him try to salvage it with paper towels and a heroic amount of denial. The kids thought it was a science experiment and named it Lava Cake #2. Me? I tried to stay calm, took the lid off the butter, and pretended that was the plan all along. Yes, this pan is too small. No, I won’t wash fewer dishes.
Why You’ll Love This Cherry Pineapple Dump Cake Recipe
– It’s practically cheating, but in a heartwarming, send-to-your-mother kind of way.
– Minimal skills required: if you can open a can and melt butter, you qualify as a pastry chef today.
– Crowd-pleasing: kids, weird aunt, neighbor who always brings banana bread—everyone’s happy.
– Forgiving: overbake? Slice it and drown it in ice cream. Undercook? Warm it again. Life goes on.
– Makes your kitchen smell like summery nostalgia without you having to plant a single fruit tree.
Time-Saving Hacks
– Use canned pineapple and cherries — drain the pineapple if you want less syrupy drama.
– Sprinkle the mix right in the baking dish and use melted butter from the same pan to avoid extra bowls. Yes, I know it’s slightly wrong. It’s also brilliant.
– Buy a boxed yellow or white cake mix. I won’t judge you; I’ll probably buy the same one.
– Line the dish with foil so you can lift the whole thing out and pretend you didn’t make a mess.
– If you’re in a real hurry, pop single servings in the microwave (30–45 seconds) and call it “rustic.”
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Serving Ideas
– Hot with vanilla ice cream because hot + cold = eternal peace.
– A dollop of whipped cream and a sprinkle of toasted coconut if you want to look fancy without earning it.
– Drizzle with warmed fruit juice or a splash of bourbon for grown-up chaos.
– Serve with coffee for brunch or with sparkling wine if the kids drove you nuts.
– Honestly, it’s great straight from the dish with a fork and no witnesses.
What to Serve It With
– Vanilla ice cream or frozen yogurt (the safe classic).
– Greek yogurt for people pretending to be healthy.
– Toasted almonds or coconut for texture if you’re feeling bougie.
– A scoop of whipped mascarpone for maximal richness.
– Black coffee or a fizzy rosé depending on whether it’s 9 a.m. or 9 p.m.
Tips & Mistakes
– Don’t under-drain the pineapple unless you want syrup soup. I learned this the sticky way.
– Use the right pan size. Too small and it overflows; too big and it’s thin and sad. I once used a skillet and called it “rustic.”
– Distribute butter evenly—poured in blobs? It will bake unevenly and judge you.
– Let it cool a touch before serving so it sets; unless you prefer lava on your plate, then full steam ahead.
– If the top browns too fast, tent with foil and keep baking until the middle is set.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Cover tightly with foil or an airtight container and it will keep 3–4 days.
– Reheat slices in the oven at 325°F for 10–12 minutes to revive the crisp top.
– Freeze portions in single-serving containers for up to 2 months; thaw overnight in the fridge.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use fresh cherries when in season, or frozen if you’re patient (don’t thaw completely).
– Try mixed berries instead of cherries for a tangier bite.
– Add a splash of almond extract, rum, or citrus zest for a flavor boost.
– Gluten-free cake mix? Go for it. Vegan butter? Also fine. The dump part is the important part.
Frequently Asked Questions
Cherry Pineapple Dump Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups cherry pie filling Use a good quality brand for the best flavor.
- 1 can crushed pineapple Make sure to drain well.
- 1 box yellow cake mix Any brand will work.
- 0.5 cup unsalted butter Melted for easier mixing.
- 0.5 cup chopped walnuts or pecans Optional, for added crunch.
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- Spread the cherry pie filling evenly in a greased 9x13 inch baking dish.
- Pour the drained crushed pineapple over the cherry layer.
- Sprinkle the dry yellow cake mix evenly on top.
- Drizzle the melted butter over the cake mix evenly.
- Top with chopped nuts, if using.
- Bake for about 45 minutes or until golden brown.
- Let it cool slightly before serving.
Notes
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