Go Back
Cherry Pineapple Dump Cake
Melissa Hart

Cherry Pineapple Dump Cake

Cherry pie filling and undrained crushed pineapple make the old church-supper version: bright fruit below and a buttery, pebbly cake-mix crust above. Spread every layer carefully but never stir them together. The pineapple juice hydrates the dry mix while the cherry filling thickens around the edges.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12
Ingredients Method

Ingredients
  

  • 2 cans 21 oz each cherry pie filling
  • 1 can 20 oz crushed pineapple in juice, undrained
  • 1 box 15.25 oz yellow cake mix
  • 12 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F and spread the cherry pie filling evenly in a 9-by-13-inch baking dish.
  2. Spoon the pineapple and all its juice over the cherries without stirring.
  3. Sprinkle the dry cake mix in an even layer and break up every lump.
  4. Drizzle melted butter slowly across the whole surface, covering as much mix as possible.
  5. Bake for 48 to 52 minutes until the crust is browned with no powdery patches and fruit bubbles through the edges; rest 30 minutes.