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Pineapple Cherry Dump Cake

Irresistibly Easy Pineapple Cherry Dump Cake Bliss

This Pineapple Cherry Dump Cake combines juicy cherries and tangy pineapple with a crumbly topping for an easy and delightful dessert.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Fruit Layer
  • 1 can Crushed Pineapple Use the entire can, juice included.
  • 1 can Cherry Pie Filling Fresh cherries can also be used for a fresher taste.
For the Cake Topping
  • 1 box Yellow Cake Mix Feel free to switch for a gluten-free cake mix.
  • 1/2 cup Butter (Melted) Can substitute with margarine or a neutral oil for dairy-free.
  • 1/4 cup Granulated Sugar (Optional) Skip if less sweetness is desired.

Equipment

  • 9x13 inch Baking Dish

Method
 

How to Make Pineapple Cherry Dump Cake
  1. Preheat oven to 350°F (175°C) and grease your 9x13-inch baking dish.
  2. Pour the crushed pineapple into your prepared baking dish, ensuring an even spread.
  3. Spoon the cherry pie filling over the pineapple layer without stirring.
  4. Evenly distribute the dry yellow cake mix over the fruits.
  5. Drizzle the melted butter generously over the cake mix.
  6. Bake for 45-50 minutes, or until the top is golden brown and juices bubble around the edges.
  7. Allow it to cool for at least 15 minutes before serving.

Notes

Optional: Add a sprinkle of toasted coconut for a tropical twist.