This Cherry Dump Cake is a quick, fuss-free dessert that combines the tartness of cherries, the sweetness of pineapple, and the buttery richness of a golden cake topping. Perfect for gatherings, potlucks, or a cozy dessert at home, this recipe is a guaranteed crowd-pleaser.
Ingredients:
- 1 can (21 oz) cherry pie filling
- 1 can (15 oz) crushed pineapple, undrained
- 1 box (15.25 oz) yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- ½ cup chopped pecans or walnuts (optional)
Preparation:
1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2: Assemble the Cake
- Spread the cherry pie filling evenly into the prepared baking dish.
- Layer the undrained crushed pineapple on top of the cherry filling, spreading it out evenly.
- Sprinkle the dry yellow cake mix evenly over the fruit layers, ensuring complete coverage.
- Drizzle the melted butter evenly over the cake mix.
- If using, sprinkle the chopped pecans or walnuts over the top for added crunch.
3: Bake
- Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the filling is bubbly.
4: Cool and Serve
- Allow the cake to cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Variations:
- Berry Delight: Replace the cherry pie filling with blueberry or mixed berry pie filling for a fruity twist.
- Tropical Flair: Add shredded coconut on top of the pineapple layer for a tropical flavor.
- Chocolate Cherry Cake: Use chocolate cake mix instead of yellow cake for a decadent combination.
Cooking Notes:
- Ensure the crushed pineapple is undrained, as the juice adds moisture to the cake.
- For extra crispiness, bake an additional 5–10 minutes.
- Nuts are optional but add a delightful crunch and flavor contrast.
Serving Suggestions:
- Pair with a hot cup of coffee or tea for a cozy dessert.
- Drizzle caramel or chocolate sauce on top for added richness.
- Garnish with fresh cherries or a sprinkle of powdered sugar for presentation.
Tips:
- Store leftovers in the refrigerator for up to 3 days and reheat before serving.
- For a less sweet version, use fresh pineapple and adjust sugar in the fruit layer.
- Add cinnamon or nutmeg to the cake mix for a hint of spice.
Prep Time:
- 5 minutes
Cooking Time:
- 40–45 minutes
Total Time:
- 50 minutes
Nutritional Information (Per Serving):
- Calories: 320
- Protein: 3g
- Sodium: 220mg
FAQs:
Q: Can I use fresh cherries instead of canned pie filling?
A: Yes! Cook fresh cherries with sugar and cornstarch until thickened to create a substitute for pie filling.
Q: Can I use other cake mixes?
A: Absolutely! White or spice cake mixes work wonderfully as alternatives to yellow cake mix.
Q: Can I freeze Cherry Dump Cake?
A: Yes! Freeze leftovers in an airtight container for up to 3 months. Thaw and reheat before serving.
Q: Can I use cold butter instead of melted butter?
A: Yes, slice cold butter into thin pats and place them evenly over the cake mix before baking.
Conclusion:
Cherry Dump Cake is a simple and delicious dessert that’s perfect for any occasion. Its layers of sweet cherries, tangy pineapple, and buttery cake make it an irresistible treat. Whip up this easy recipe and enjoy a warm, comforting dessert that’s sure to be a hit with family and friends!
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Cherry Dump Cake
- Total Time: 50 minutes
Ingredients
Ingredients:
- 1 can (21 oz) cherry pie filling
- 1 can (15 oz) crushed pineapple, undrained
- 1 box (15.25 oz) yellow cake mix
- ½ cup (1 stick) unsalted butter, melted
- ½ cup chopped pecans or walnuts (optional)
Instructions
Preparation:
1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2: Assemble the Cake
- Spread the cherry pie filling evenly into the prepared baking dish.
- Layer the undrained crushed pineapple on top of the cherry filling, spreading it out evenly.
- Sprinkle the dry yellow cake mix evenly over the fruit layers, ensuring complete coverage.
- Drizzle the melted butter evenly over the cake mix.
- If using, sprinkle the chopped pecans or walnuts over the top for added crunch.
3: Bake
- Place the dish in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and the filling is bubbly.
4: Cool and Serve
- Allow the cake to cool slightly before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Prep Time: 5 minutes
- Cook Time: 40–45 minutes
Nutrition
- Calories: 320
- Sodium: 220mg
- Protein: 3g