Cherry Pineapple Dump Cake is one of the easiest desserts you’ll ever make, but it tastes like you spent hours in the kitchen. With a buttery golden topping, sweet cherry and pineapple filling, and no mixing required, this simple dessert recipe is perfect for any occasion!
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I’m all about from-scratch desserts, but every now and then there is a dessert that is so good I make exceptions and use a shortcut approach. Dump cake is one of those exceptions, especially this cherry pineapple version which is my all-time favorite.
There’s nothing quite like a warm, fruity cake straight from the oven, especially when it takes almost no effort to make. The combination of cherry pie filling and crushed pineapple creates a perfectly sweet and tangy flavor, while the dry yellow cake mix transforms into a buttery, golden brown topping.
This easy cherry pineapple dump cake recipe is perfect for anyone who loves simple dessert recipes with big flavor. You don’t need to worry about measuring or mixing—just dump, sprinkle, bake, and enjoy. Plus, with just a handful of ingredients, it’s an easy go-to dessert for last-minute gatherings, weeknight treats, or anytime you’re craving something sweet.
Whether you’re after more delicious dump cake recipes or just love baking with cake mix, I’ve got you covered! Check out my Easy Pumpkin Dump Cake, Cheesecake-Stuffed Strawberry Cake Mix Cookies, Chocolate Cherry Dump Cake, and Doctored Up Boxed Mix Brownies for more easy dessert recipes.
Why We Love This Recipe
- This is one of the easiest desserts—just dump, bake, and enjoy a golden brown, buttery topping with no mixing required.
- The fruity cake filling blends sweet cherry pie filling and crushed pineapple for the perfect balance of flavors.
- This crowd-pleasing cake is perfect for any occasion and tastes even better with a scoop of vanilla ice cream or homemade whipped cream!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Crushed Pineapple – Adds juicy sweetness and a hint of tropical flavor. Be sure to use the juice too—it helps create the perfect fruity cake texture.
- Cherry Pie Filling – Brings rich, tart cherry flavor and a vibrant color that makes this dessert irresistible. You can make a batch of homemade cherry pie filling or just use the kind from a can.
- Yellow Cake Mix – The secret to a buttery, golden brown topping with a deliciously crisp texture. A white cake mix works too for a slightly different flavor.
- Salted Butter – Melts into the dry cake mix, creating a rich, crumbly topping. Use cold butter and slice it evenly for the best results.
How to Make Pineapple Cherry Dump Cake
- Prepare Equipment. Preheat the oven to 350°F, and coat a 9×13-inch baking dish with cooking spray to prevent sticking and make cleanup easy.
- Layer Fruit Filling. Dump the entire can of crushed pineapple, juice included, into the baking dish. Spoon the cherry pie filling over the pineapple and gently spread it out for even layers.
- Add Cake Mix. Sprinkle the dry yellow cake mix evenly over the fruit filling, making sure to cover every inch. No mixing—just let it sit on top!
- Top with Butter. Arrange the sliced butter evenly over the cake mix. As it melts, it creates a perfectly golden, crispy topping.
- Bake Until Golden. Bake at 350°F for 45-55 minutes, until the top is golden brown and bubbly around the edges. Let it cool slightly before serving warm with a scoop of vanilla ice cream.
Recipe FAQ’s
Yes! White cake mix works well, or try a spice cake mix for a warm, cozy flavor twist.
Nope! Just dump everything into the baking dish as directed. The magic happens in the oven.
Cover the baking dish with plastic wrap or transfer leftovers to an airtight container. Keep it in the fridge for up to four days.
Absolutely! Wrap the entire pan in plastic wrap and aluminum foil, or store individual portions in a freezer-safe container for up to three months.
Warm single servings in the microwave for 20-30 seconds, or reheat the whole dish in a 325°F oven until heated through.
Box cake mixes used to weigh around 18.25 oz, but many brands have reduced this to around 13.25 to 15.25 oz. The good news is that you don’t need to worry about the cake mix size for this recipe – most any box mix from a grocery store will work even if it is a little larger or smaller depending on the brand.
Tips for Success
- Use the juice from the crushed pineapple to keep the cake moist and flavorful—don’t drain it!
- Spread the dry cake mix evenly over the fruit filling to ensure a golden brown topping with no dry spots.
- Slice the butter into even pats and place them all over the cake mix so it melts evenly while baking.
- Let the cake cool for at least 15 minutes before serving to let the flavors settle and make scooping easier.
- For extra crunch, sprinkle chopped pecans over the top before baking for a nutty twist.
What to Serve with Cherry Pineapple Dump Cake
This fruity cake pairs perfectly with a scoop of vanilla ice cream, letting the cold, creamy texture melt into the warm, buttery topping.
A dollop of homemade whipped cream adds a light, airy touch that balances the rich flavors.
If you love an extra indulgent bite, drizzle some caramel sauce over the top for a gooey, sweet finish.
Substitutions and Variations
- Swap the yellow cake mix for white, vanilla, or even a spice cake mix to change up the flavor.
- Add chopped pecans or walnuts on top before baking for extra crunch and a nutty twist.
- Try this recipe with other fruit fillings like blueberry or peach to make different easy dump cake recipes.
More Sweet and Tart Cherry Recipes to Try
- Black Cherry Ice Cream
- Air Fryer Cherry Cheesecake Chimichangas
- Mini Cherry Cheesecake Tarts
- Cherry Brownies
- Cherry Pistachio Ice Cream
- Cherry Pie Bars
- Cherry Winks
- The Best Cherry Pineapple Jello Salad
Cherry Pineapple Dump Cake
Ingredients
- 1 (20-ounce) can crushed pineapple (do not drain the juice)
- 1 (21-ounce) can cherry pie filling
- 1 (13.25-ounce) package yellow cake mix
- 12 Tablespoons salted butter sliced into 24 squares
Instructions
- Preheat oven to 350°F.
- Dump the entire contents of the can of crushed pineapple (fruit and juice) and cherry pie filling into a 9×13-inch baking dish. Stir together and spread evenly around the pan.1 (20-ounce) can crushed pineapple, 1 (21-ounce) can cherry pie filling
- Sprinkle the cake mix evenly over the fruit filling. Arrange the sliced pats of butter around the top of the cake mix.12 Tablespoons salted butter, 1 (13.25-ounce) package yellow cake mix
- Bake for 45-55 minutes until golden brown on top and bubbly around the edges. Remove from oven and cool for 15 minutes before serving warm with a scoop of ice cream.
Notes
Storage & Make Ahead
- Store: Keep leftover dump cake in an airtight container or cover the baking dish with plastic wrap. Refrigerate for up to four days.
- Freeze: Wrap the entire pan tightly in plastic wrap and foil or transfer individual servings to a freezer-safe container. Freeze for up to three months.
- Reheat: Warm single portions in the microwave for 20-30 seconds or bake the whole dish at 325°F until heated through.
- Make Ahead: Assemble the cake in the baking dish, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
