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 is just about the greatest 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 scrumptious 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)
- 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 similar size-but no bigger.)
- Spread partially drained can of crushed pineapple over 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. (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.
- Serve with a scoop of Homemade Vanilla Ice Cream! (or store bought – whatever works)
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 of 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 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!
Let me know if you end up making this recipe! You can tag me in your photos on Instagram using the #Scatteredmomrecipes or share to my facebook page!
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:
PrintEasy Cherry Dump Cake Recipe
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!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: about 12 servings 1x
- Category: desserts
- Method: oven
Ingredients
- 1 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
Instructions
- 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 similar size-but no bigger.)
- Spread partially drained can of crushed pineapple over 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. (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.
Nutrition
- Serving Size: 1/12 of recipe
Keywords: cherry dump cake, cherry pineapple dump cake, cherry dump cake recipe
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gregory anderson says
Please note that one should not use margarine for this or any other baked recipe. Also, we’ve found it possible to replace half of the butter with a 1/2 cup of unsweetened applesauce. This is a grand dessert, and our family has been making cherry dump cake for 8 decades now.
We really dig your recipe. thanks for sharing this.
★★★★★
Susan B. says
This is one of our favorite desserts (and breakfast!) and I made it day before yesterday! The only thing I do differently is I use 2 whole sticks of butter!!! So yummy – great for sharing, quick, easy, and delicious!!
Susan says
I just made this today to take to a friend whose wife just passed away. I did it just a little different – putting pineapple in first, then only 1 can of cherry pie filling and using 2 sticks of butter on top. We love eating this, heated up just a little, for breakfast with a cup of coffee! Yum!!
Joan says
p. s. Forgot the walnuts in above recipe. And people are always coming back for seconds.
★★★★★
Joan says
Store the leftovers? Who has leftovers? LOL
We have used this for many years.
One box cake, one can pineapple, but only ONE can pie filling – WOW this sounds amazing!!!!!!!
Favorite is the Ghirardelli Triple Choc. cake mix with choc chips but we also add more chips. This is a fabulous take with to parties but I limit it by bringing 4 ounce bathroom cups and tiny spoons. It’s so rich.
Fav: Box of Spice cake, pineapple then Country Spice Apple pie filling. Love the double can. But it does work with only one can.
Thanks for all the great ideas. j
Jamie Sanders says
I started with one can, but I’ve decided 2 cans makes it just so over the top amazing! (Plus, I really love cherry pie filling, lol)