pineapple cherry dump cake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best pineapple cherry dump cake recipe

I’m so excited to share this amazing pineapple cherry dump cake recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The best part is that it’s incredibly easy to make, and you can customize it to your taste by using different types of fruit or nuts.

The combination of sweet pineapple and tart cherries is just perfect, and the texture of the cake is moist and fluffy. I love serving it at family gatherings or potlucks, because it’s sure to be a crowd-pleaser. Plus, it’s a great way to use up leftover fruit or cake mix.

My kids even ask for this cake on their birthdays! The best part is that it’s also relatively healthy, thanks to the natural sweetness of the pineapple and the antioxidants in the cherries. It’s a win-win situation – delicious and nutritious!

As an added bonus, this cake is also super easy to store and reheat, making it perfect for busy families like mine. I just love how versatile this recipe is, and I’m sure you will too once you try it out. So go ahead, give it a try, and enjoy every bite of this tasty treat!

I promise you won’t be disappointed.

Pineapple Cherry Dump Cake

Pineapple Cherry Dump Cake

4.8 from 1210 votes

A simple and delicious dessert made by layering pineapple and cherry fillings and topping with a buttery cake mix. This dump cake bakes into a warm, fruity, and crisp-topped treat perfect for any occasion.

Prep Time10 mins
Cook Time45 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Fruit Layer

1 can (20 oz) crushed pineapple, undrained
1 can (21 oz) cherry pie filling

For the Topping

1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter, sliced into thin pats

👨‍🍳Directions

1Preheat the oven to 350 degrees Fahrenheit.
2Spread the undrained crushed pineapple evenly across the bottom of an ungreased 9×13 inch baking dish.
3Spoon the cherry pie filling over the pineapple layer and gently spread it into an even layer.
4Do not stir the fruit layers together.
5Sprinkle the entire box of yellow cake mix evenly over the fruit.
6Place the butter pats on top of the cake mix, distributing them as evenly as possible.
7Bake for 40 to 45 minutes until the top is golden brown and the fruit mixture is bubbly around the edges.
8Let the cake cool for at least 10 minutes before serving.

🔧Equipment

9×13 inch baking dish
Mixing spoon
Measuring cups
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 30mg🧂Sodium: 420mg🌾Total Carbs: 62g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 3g

📝Notes

For extra crunch, add 1/2 cup chopped pecans or walnuts on top before baking. Serve warm with vanilla ice cream or whipped cream.

Watch Video Of How Pineapple Cherry Dump Cake Works

This pineapple cherry dump cake recipe is a staple in my household, and I’m sure it will become one in yours too once you try it out. It’s so easy to make and always a hit with my family and friends.

Whether you’re looking for a delicious dessert or a sweet breakfast treat, this recipe has got you covered. Plus, with its ease of storage and reheating, it’s perfect for busy families like mine who need something quick and easy.

❓ Frequently Asked Questions About Pineapple Cherry Dump Cake

Q: What type of fruit should I use in this recipe?

A: You can use any type of fruit you like, but I find that pineapple and cherries work best together. If you want to mix things up, try using apples or peaches instead.

Q: Can I substitute different types of nuts in this recipe?

A: Yes, you can use any type of nut you like in place of the walnuts called for in the recipe. Pecans or hazelnuts work particularly well with the sweetness of the pineapple.

Q: How do I store leftover cake?

A: You can store leftover cake at room temperature for up to three days or freeze it for up to two months. When you’re ready to serve it again, simply thaw the frozen cake at room temperature or reheat it in the oven at 350 degrees Fahrenheit for about 15 minutes.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting gluten-free flour for the all-purpose flour called for in the recipe.

Q: What’s the best way to reheat this cake?

A: The best way to reheat this cake is by wrapping it tightly in plastic wrap or aluminum foil and heating it in the oven at 350 degrees Fahrenheit for about 15 minutes.

Similar Posts