This effortless cherry pineapple dump cake delivers a delightful sweet treat with minimal prep, perfect for any occasion. Combining canned fruits and cake mix, it bakes into a moist, fruity dessert ready in under an hour.
Ingredients
- 1 can (21 ounces) cherry pie filling
- 1 can (20 ounces) crushed pineapple, well drained
- 1 box (15.25 ounces) dry yellow cake mix
- 1 cup (2 sticks) unsalted butter, chilled and thinly sliced
- Optional: 1/2 cup chopped pecans or walnuts for crunch
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Spread cherry pie filling evenly across the bottom of the dish.
Layer drained crushed pineapple over the cherries without mixing.
Sprinkle dry cake mix uniformly over the fruit, avoiding any stirring.
Distribute butter slices in an even layer on top of the cake mix.
If using, scatter chopped nuts over the butter.
Bake for 45-55 minutes, until golden brown and the edges bubble.
Cool for 10-15 minutes before serving warm. Pair with vanilla ice cream for best results.
Tips for Success
Ensure thorough draining of pineapple to prevent excess moisture.
Use unsalted butter for controlled sweetness; no need to melt it beforehand.
Check for doneness when the topping crisps and the center sets lightly.
