This Easy Cherry Dump Cake Recipe is absolutely AMAZING! Sweet, tart cherry pie filling combined with a decadent buttery crust and the fact there is only about 5 minutes of prep? What’s not to love?
Ok y’all, I love a good Dump Cake! The ease of prep, fruit pie filling, and buttery cake – that is hard to beat in my mind!
Dump Cake! What in the World is That?
You may be wondering, what exactly is a dump cake? Well, let me tell you, it’s just about the most fantastic dessert concept ever invented, lol!
The basic concept of a dump cake is, as a time-saving recipe, you “dump” a few ingredients into a baking or casserole dish, bake it in the oven, and the ingredients transform into a delicious dessert.
A dump cake can be made with a variety of ingredients, but most recipes are made with a boxed cake mix and some sort of pie filling, plus butter. And for today, I am showing off this Cherry Pineapple Dump Cake version.
Doesn’t it look amazing?
Ingredients in this Cherry Dump Cake
Want to give this Cherry Pineapple Dump Cake a try at your next party or get together? Here are the ingredients to add to your shopping list:
- 1 box of yellow cake mix
- 2 – 21 oz cans of cherry pie filling
- 1 large (20 oz) can of crushed pineapple, drained
- 1.5 sticks of butter
- Optional: 1/3 cup pecan pieces (completely optional, but I just love that extra crunch of toasted pecans.
How to Make a Cherry Dump Cake
You’ll love the ease of this recipe! (scroll to the bottom of the post for the printable recipe card)
1 Prep: Preheat oven to 375.
2 Assemble the cake: Spread the two cans of cherry pie filling over the bottom of a 9.5 x 13 cake pan/pyrex dish. Then, spread the drained can of crushed pineapple over the pie filling. Evenly sprinkle the dry cake mix over the top of the fruit. Add optional pecan pieces over the top of the cake mix. Thinly slice the butter sticks and place the sliced butter pieces over the dry cake mix.
3 Bake: Bake for 40 to 45 minutes or until the cake topping is golden brown.
4 Serve: Serve with a scoop of Homemade Vanilla Ice Cream! (or store-bought – whatever works)
- Try to slice the butter thinly and in even slices. This allows for even melting and fewer dry spots. (Very cold butter makes for easier slicing.) Another option is to melt the butter and drizzle it over the top, but I have found the results are best by slicing the butter.)
- If you find your edges or pecan are getting too brown before the end of the cooking time, you can cover the pan loosely with foil.
Questions Frequently Asked about this Cherry Dump Cake Recipe
The recommended oven temperature is 375.
Depending on your oven, this dump cake should be fully cooked in 40 to 45 minutes. I always set my timer to about 38 and start checking at that point. If you feel your cake is getting too brown on top, but still needs more time, just lightly cover with a piece of foil for the remainder of the cooking time.
This recipe is made using cherry pie filling (that’s part of why it is so easy – you just dump the cherry pie filling into the baking dish.) The pie filling is already sweetened.
I do not recommend replacing the pie filling with frozen cherries unless you add enough sugar to make the frozen cherries as sweet as pie filling.
If you have any leftovers, they can be frozen. You have two choices, freeze the entire cake or separate it into individual servings.
If freezing the entire dump cake, I recommend defrosting the frozen dump cake in the refrigerator and then reheating the individual servings in the microwave.
If you freeze individual servings, you can defrost in the microwave at 50% power.
You can refrigerate it. It is also ok to cover with foil or plastic wrap and keep at room temperature for up to up to 24 hours. After that, I recommend putting in the fridge or freezer.
Let me know what you think about this Cherry Dump Cake!
More Scrumptious Desserts Perfect for Potlucks!
- No Bake Blueberry Pie
- Blueberry Dump Cake Recipe
- Peach Dump Cake
- Strawberry Trifle with Pound Cake Recipe
- Key Lime Poke Cake
- Homemade Blueberry Cobbler Recipe
- Golden Graham Rice Krispies Treats
- Tres Leches Poke Cake Recipe
Printable Cherry Dump Cake Recipe Card:Print
This Cherry Dump Cake Recipe is AMAZING! 5 minutes of prep results in a sweet, tart cherry pie type dessert, topped with a decadent buttery crust!
- 1 15.25 oz box of yellow cake mix
- 2 21 oz can of cherry pie filling
- 1 large (20 oz) can of crushed pineapple, drained
- 1.5 sticks of butter (use as much needed to cover the cake)
- Optional: 1/3 cup pecan pieces
- Preheat oven to 375.
- Spread the 2 cans of cherry pie filling over the bottom of a 9.5 x 13 cake pan/pyrex dish (or a similar size – no bigger.)
- Spread drained can of crushed pineapple over the pie filling.
- Evenly sprinkle the dry cake mix over the top of the fruit.
- Optional: add pecan pieces on top of the cake mix.
- Thinly slice the butter sticks and place the sliced butter pieces over the dry cake mix, thoroughly covering the top of the cake mix. (you can melt the butter and drizzle it too, but I have found the results are best by slicing the butter.)
- Bake for 40 to 45 minutes or until the cake topping is golden brown.
- Serving Size: 1/12 of recipe
- Calories: 341
- Fat: 13
- Carbohydrates: 56
- Protein: 2
Keywords: cherry dump cake, cherry pineapple dump cake, cherry dump cake recipe
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.