Description
This Easy Pineapple Cherry Dump Cake is a delightful, no-fuss dessert combining sweet crushed pineapple and cherry pie filling, topped with a golden yellow cake mix and butter. It bakes into a bubbly, fruity cobbler-like treat perfect for family gatherings or a simple comforting dessert, served warm and delicious with vanilla ice cream.
Ingredients
Scale
Fruits
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) cherry pie filling
Cake and Toppings
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dump cake.
- Prepare Baking Dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking and to aid in even baking.
- Layer Pineapple: Evenly spread the crushed pineapple along with its juice across the bottom of the baking dish, creating the first fruit layer.
- Layer Cherry Filling: Spoon the cherry pie filling evenly over the pineapple layer, ensuring full coverage for a balanced fruit mixture.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly on top of the fruit layers, covering the fruit completely for an even bake.
- Butter and Nuts: Drizzle the melted unsalted butter over the cake mix. Optionally, sprinkle chopped walnuts on top to add texture and flavor.
- Bake: Place the dish in the oven and bake for 45-50 minutes until the top turns golden brown and the fruit mixture is bubbly.
- Cool and Serve: Let the cake cool slightly before serving. For extra indulgence, serve warm with a scoop of vanilla ice cream.
Notes
- Using undrained pineapple is important as the juice helps moisten the cake mix and creates a better texture.
- Walnuts are optional but add a lovely crunch; pecans make a great substitute.
- Make sure to spread the cake mix evenly for uniform baking and browning.
- The dessert is best served warm but can also be enjoyed at room temperature.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
