This Cherry Pineapple Dump Cake recipe is the easiest dessert you’ll ever make! You really do just “dump” the ingredients into a dish and pop it all in the oven. The top bakes up buttery and golden while the fruit underneath turns soft, jammy, and irresistible, giving you the best of both cake and cobbler in every bite. This 10-ingredient recipe is our favorite for cookouts, summer gatherings, or when we need to bring a little sunshine to cold days!
Why You’ll Love This Cherry Pineapple Dump Cake Recipe
- SO Easy – Just mix the cake ingredients, layer, and bake. The steps are foolproof, and the oven does all of the hard work!
- Simple Ingredients – Most recipes we see online use a boxed cake mix, but we skip it, using pantry staples to make our own. All you need are ten easy-to-find ingredients, most of which you probably have on hand.
- Super Quick – With just 10 minutes of prep time, this pineapple cherry dump cake is ready to eat in just an hour.
- Crowd-Pleasing – As written, the recipe makes enough for 12-15 generous servings, making it great for sharing, and the fruity flavor is always a huge hit.
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Ingredients
All the ingredients for this recipe are easy to find in most local grocery stores, and the canned fruit ensures they’re available all year long. Here’s what you’ll need:
DIY Cake Mix
- Flour – We use all-purpose flour for the base of the cake mix, but you can substitute a 1:1 all-purpose gluten-free flour, if needed.
- Baking Powder – Make sure it’s fresh, or your cake batter won’t rise!
- Salt – Don’t skip this, or the flavor of your cake will fall flat.
- Granulated Sugar – A necessity in any cake recipe, this sweetens the batter.
- Cinnamon – This gives the cake layer warmth and depth, similar to a cobbler topping.
Filling & Other Ingredients
- Crushed Pineapple – We used crushed pineapple to keep the fruit layer nice and soft.
- Cherry Pie Filling – Canned pie filling works best.
- Unsalted Butter – This adds delicious flavor and moisture, preventing the cake from being dry, and helps create a golden, slightly crumbly topping.
- Coconut Flakes – Sweetened coconut flakes are best.
- Walnuts – These add a satisfying crunch and nutty taste. Use pre-chopped nuts, or chop them yourself before adding them to the cake.
How to Make a Cherry Pineapple Dump Cake
This cherry dump cake with pineapple is the definition of fuss-free and easy! All you need is a bowl and a 9×13 baking pan. Here’s how to make a Cherry Pineapple Dump Cake:
- Prepare the DIY cake mix – Whisk all the dry cake mix ingredients in a bowl.
- Layer – Spread the canned pineapple and cherry pie filling evenly in the bottom of a greased baking dish, sprinkle the cake mix on top, and top the ingredients with cubed butter, shredded coconut, and walnuts.
- Bake – Transfer the cake to the oven, and bake until it’s bubbly and golden brown.
- Serve – Let your dump cake cool at room temperature. Then, serve warm as is or topped with a scoop of vanilla ice cream or whipped cream!
Tips
- Don’t drain the fruit. The juices from the crushed pineapple and cherry pie filling are what create the gooey, cobbler-like base we want. Pour everything straight from the can into the pan!
- Spread the fruit evenly. Take a minute to smooth the pineapple and cherry layers across the bottom of the dish so every scoop gets a good mix of both flavors.
- Keep the cake mix dry on top. When sprinkling the DIY cake mix over the fruit, avoid stirring. Leaving it dry helps create buttery, golden pockets as it bakes.
- Use cold butter, not melted. Cutting the butter into small cubes and scattering them evenly helps the topping bake up crisp and golden, preventing it from becoming soggy.
- Cover if the topping browns too quickly. If the coconut or walnuts start to get too dark before the center of the cake is bubbly, loosely tent the pan with foil for the last 10-15 minutes of baking.
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Variations
- Classic Store-Bought Version. Skip the DIY cake mix and use one box of vanilla or yellow cake mix instead. Sprinkle it evenly over the fruit and continue with the recipe as written.
- No Nuts or Coconut. Leave out the walnuts and coconut for a simpler topping that’s perfect for picky eaters or anyone with nut allergies.
- Extra Tropical. Add 1/2 cup of chopped mango or banana slices on top of the fruit layer for even more fruity flavor.
- Chocolate Cherry. Sprinkle 1/2 cup of mini chocolate chips over the cake mix before adding the butter for a rich chocolate-cherry twist.
- Pineapple Only. Replace the cherry pie filling with another can of crushed pineapple or pineapple tidbits for an all-pineapple version.
- Cherry Only. Use an extra can of cherry pie filling in place of the pineapple for a cherry dessert.
- Crunchy Topping. Stir 1/2 cup of quick oats into the cake mix before sprinkling it over the fruit for a crumble-style topping.
- Dairy-Free. Replace the butter with cold, cubed dairy-free butter or margarine for a dairy-free cobbler.
How to Store
Once cool, cover the baking dish with foil, or transfer any leftovers to an airtight container. The cake will stay fresh in the fridge for up to 4 days.
To serve, reheat individual portions in 20-30 second increments in the microwave. Or, warm the entire dish covered with foil in the oven at 300°F for about 10-15 minutes or until warmed through.
More Easy Cake Recipes
- Apple Cinnamon Cake
- Lemon Olive Oil Cake
- Cookies & Cream Cake
- Easy Coffee Cake Recipe
- Honeybun Cake
- Coconut Cake Recipe
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Cherry Pineapple Dump Cake
This Cherry Pineapple Dump Cake recipe is the easiest dessert you’ll ever make! You really do just “dump” the ingredients into a dish and pop it all in the oven. The top bakes up buttery and golden while the fruit underneath turns soft, jammy, and irresistible, giving you the best of both cake and cobbler in every bite. This 10-ingredient recipe is our favorite for cookouts, summer gatherings, or when we need to bring a little sunshine to cold days!
Equipment
Ingredients
DIY Cake Mix:
- 1 3/4 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 1/2 teaspoon ground cinnamon
Other Ingredients:
- 1 20-ounce can crushed pineapple
- 1 21-ounce can cherry pie filling
- 2 sticks 1 cup unsalted butter, cold & cut into small cubes
- 1 cup coconut flakes
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking pan with cooking spray.
- Whisk the DIY Cake Mix together.
- Spread the canned pineapple and cherry pie filling at the bottom of the pan.
- Sprinkle the DIY Cake Mix evenly over the top.
- Top with the butter cubes, shredded coconut and walnuts.
- Bake for 50-55 minutes until bubbly and golden. If the coconut and walnuts begin to brown, drape a large piece of foil over the entire pan.
- Let cool for 15 minutes before scooping and serving.
Nutrition
Serving: 1ServingCalories: 450kcal
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