Pineapple Cherry Dump Cake Recipe

I am so excited to share this Pineapple Cherry Dump Cake Recipe with you because it’s hands down one of my favorite easy-to-make desserts that never fails to impress. Combining the juicy sweetness of pineapple and cherries with a golden, buttery cake topping, this recipe feels like a hug in food form. I love how quickly it comes together and the incredible aroma that fills my kitchen while it bakes. It’s the perfect comfort dessert that’s simple enough for any day but special enough to serve to guests and family alike.

Why You’ll Love This Pineapple Cherry Dump Cake Recipe

What really sets this Pineapple Cherry Dump Cake Recipe apart for me is the wonderful balance of flavors. The tangy brightness from the crushed pineapple pairs beautifully with the rich, sweet cherry pie filling, and together they create a luscious base. The yellow cake mix sprinkled on top transforms into a buttery, crunchy crust with pockets of fluffy cake beneath, making every bite a delightful texture adventure. It’s like all my favorite dessert elements combined into one effortless dish.

One of my favorite things about this recipe is how incredibly easy it is to prepare. I literally “dump” the ingredients into my baking dish, layer by layer, and then just pop it in the oven. No fussing with mixing bowls or complicated steps. It’s perfect when I want something sweet but don’t have a ton of time or energy. Plus, it’s so versatile for all kinds of occasions—from casual weeknight dinners to holiday celebrations and potlucks. Honestly, I’m always sure this cake will be a crowd-pleaser wherever I bring it.

Ingredients You’ll Need

A white baking dish with a crumbly golden-brown topping and a red fruit filling, partially scooped out with a wooden spoon showing the empty white inside. Below the baking dish, two white bowls each hold a serving of the dessert with two layers: a rough, golden crumb topping and a moist, glossy red fruit base. Each bowl has a dollop of white cream on top. The dish and bowls sit on a white marbled surface with a crumpled white cloth with black lines nearby, and two silver spoons lay next to the bowls. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pineapple Cherry Dump Cake Recipe is in its simplicity. Each ingredient plays an essential role to bring out the classic taste and delightful texture that I look forward to every time I make it.

Yellow cake mix: This creates the crispy yet fluffy crust on top, and I like to gently moisten it with the fruit juices for the perfect texture.
Crushed pineapple (20 ounces): Adds juicy sweetness and bubbly tang, which keeps the cake moist and flavorful inside.

Cherry pie filling (20 ounces): Brings a rich, deep sweetness and gorgeous color contrast for that classic cherry dump cake look and taste.
Unsalted butter (12 tablespoons): I distribute small pads evenly on top to ensure the cake bakes up golden brown with a decadent, buttery crunch.

Directions

Step 1: Preheat your oven to 350° F and spray a 9 x 13-inch casserole dish with nonstick spray to keep the cake from sticking and make cleanup easier.

Step 2: Pour the entire can of crushed pineapple, including all the juice, into the bottom of the baking dish. This juicy layer forms the moist foundation of the cake.

Step 3: Spoon the cherry pie filling over the pineapple layer and gently spread it out evenly, creating a colorful, flavorful second layer.

Step 4: Sprinkle the yellow cake mix evenly over the fruit mixture. Using a wooden spoon, gently stir the dry cake mix into the juices from the fruit to moisten it slightly but don’t overmix—it should stay crumbly.

Step 5: Cut the butter into 12 tablespoons (about 6 large pats) and distribute them evenly over the top of the cake mix. These little butter pockets melt into the batter while it bakes, giving that golden crispy crust I love.

Step 6: Bake the cake uncovered for 55 to 60 minutes. You’ll know it’s done when the top turns a deep golden brown, crispy, and the inside looks fluffy and bubbly at the edges.

Step 7: Allow the cake to cool for about 15 minutes after baking. I find it’s best served warm so the fruit is luscious and the topping stays satisfyingly crisp.

Servings and Timing

This Pineapple Cherry Dump Cake Recipe makes about 8 generous servings, which is perfect for a family dessert or sharing at a gathering. Prep time is just around 10 minutes thanks to the straightforward layering, and baking takes about 55 to 60 minutes. Allow about 15 minutes of cooling time before serving, so you’re looking at roughly 1 hour and 15 minutes total from start to finish.

How to Serve This Pineapple Cherry Dump Cake Recipe

A white rectangular baking dish holds a golden-brown fruit cobbler with a rough, crumbly textured top layer that shows patches of deep red fruit filling bubbling up around the edges and through cracks in the crust; a wooden fork with a white handle is dipping into a scooped corner of the cobbler, revealing a thick and moist inner layer beneath the crust, while the dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this dump cake warm right out of the oven with a big scoop of vanilla ice cream melting on top. The contrast between the warm cake and cold ice cream is heavenly. If I’m serving it for a more casual get-together, I sometimes add a dollop of whipped cream and a sprinkle of toasted coconut or chopped nuts for some extra texture and flair.

The beautiful mixture of red and yellow colors in this cake makes it a wonderful centerpiece for holiday tables and potlucks. For beverage pairings, I enjoy a light sparkling wine or even a fruity sangria to complement the tartness of the cherries and pineapple. For weeknight comfort, a cup of hot coffee or chai tea pairs just as well and keeps things cozy.

When plating, I cut the cake into fairly large squares because it’s rich and satisfying. I often use a spatula to slide the pieces onto plates to preserve the crispy edges, which everyone always raves about. I’ve also served it at room temperature and chilled, and each way offers a slightly different but equally enjoyable experience depending on the occasion.

Variations

I sometimes switch up the fruits for this Pineapple Cherry Dump Cake Recipe to keep things exciting. For example, swapping in blueberry pie filling or fresh blackberries with the pineapple adds a lovely twist. If you want to go tropical, adding shredded coconut or even a splash of rum can give it a fantastic island vibe.

If you’re catering to dietary needs, this recipe can be modified. Using a gluten-free yellow cake mix is an easy swap that still yields fantastic results. For a vegan option, I have tried dairy-free butter and a vegan cake mix successfully. Just keep an eye on baking times as they might vary slightly.

Cooking method-wise, I’ve even experimented with smaller ramekins for individual servings, which reduces baking time and makes serving a breeze at parties. You can also try adding a few chopped nuts or cinnamon into the cake mix for subtle flavor enhancements that personalize this classic dessert to your taste.

Storage and Reheating

Storing Leftovers

Once cooled completely, I store any leftover Pineapple Cherry Dump Cake in an airtight container in the refrigerator. It keeps well for up to 4 days, though I recommend consuming it sooner to enjoy the best texture and flavor. A glass container with a tight-fitting lid works perfectly for storing and helps keep the butter top from drying out.

Freezing

This dump cake freezes surprisingly well. I usually portion it into freezer-safe containers or wrap the entire dish tightly with plastic wrap and then foil. It can be frozen for up to 2 months without significant loss of quality. To thaw, I leave it in the refrigerator overnight, then reheat gently to enjoy as if freshly baked.

Reheating

To bring leftovers back to life, I prefer reheating individual portions in the microwave for about 30 seconds to 1 minute, just until warm—this helps preserve the tender fruit filling without drying it out. For a crisper top, reheating in a 325° F oven for 10 to 15 minutes works wonders too; just cover with foil if it’s browning too fast. I avoid overheating to keep that buttery crust from becoming tough.

FAQs

Can I use fresh fruit instead of canned pineapple and cherry pie filling?

You can, but keep in mind fresh fruit usually contains less juice than canned, which can affect the moistness of the cake. If using fresh pineapple and cherries, consider adding a little extra sugar and fruit juice or syrup to replicate the sweetness and moisture.

Is it necessary to use unsalted butter?

I recommend unsalted butter so you can control the overall saltiness of the dessert. However, if you only have salted butter on hand, it will still work—just omit adding any extra salt elsewhere in the recipe.

Can this Pineapple Cherry Dump Cake Recipe be made dairy-free?

Absolutely! Use a dairy-free butter substitute and a vegan or dairy-free cake mix. The texture might vary slightly, but it will still be delicious and buttery thanks to the fruit juices and fats in the butter alternative.

What type of pan is best for baking this cake?

A 9 x 13-inch casserole dish is ideal because it provides the right depth and surface area for even baking. Using a metal or glass dish both work fine, though metal tends to brown the cake faster.

Can I make this dessert ahead of time?

Yes, you can assemble the dump cake a few hours ahead and keep it refrigerated until ready to bake. Just add 5 to 10 extra minutes to the baking time since the ingredients will be colder going into the oven.

Conclusion

I truly hope you love this Pineapple Cherry Dump Cake Recipe as much as I do. It’s one of those desserts I turn to when I want something sweet, simple, and completely satisfying without spending hours in the kitchen. From the juicy fruit layers to the buttery cake topping, every bite feels like a little celebration. Give it a try and make it your own—you won’t regret having this easy and delicious dessert in your recipe collection!