This Cherry Pineapple Dump Cake is an easy four-ingredient dessert that feeds a crowd. It’s buttery, fruity, and baked to golden perfection.
It costs $6.66 to make twelve servings of this cake. That works out to be only $0.55 per slice.
A dump cake may not have the most attractive name, but this Cherry Pineapple Dump Cake is the BEST! The recipe is a classic vintage recipe that we still love.
The recipe calls for four ingredients and only ten minutes of prep time. The sweet-tasting pineapples and cherries create a moist dump cake with a buttery and golden brown, crispy topping.
Cherry Pineapple Dump Cake is simple to make because you dump all the ingredients in the cake pan and bake it. This is an easy cake that even beginners, like college students or younger kiddos, can successfully make on their own.
Ingredients & Cost:
- 20 oz can crushed pineapple – $1.48
- 21 oz can cherry pie filling – $2.98
- 1 yellow cake box mix – $1.00
- 12 Tablespoons butter – $1.20
To learn more about how we price our recipes, check out Budget Recipes Explained.
- First, preheat the oven to 350 degrees F. Then spray a 9×13-inch baking pan with nonstick cooking spray.
- Next, spread the crushed pineapple and juices into the bottom of the baking pan.
- Then spread the cherry pie filling on top of the crushed pineapple layer.
- Evenly spread the dry cake mix over the top of the cherry pie filling. Then put the 24 pieces of butter on top of the dry cake mix.
- Bake the cake for 45-55, and check the cake halfway through baking for any dry spots. Use a fork to mix any dry spots into the cake.
- Finally, allow the cake to cool and serve with vanilla ice cream or whipped cream.
RECIPE VARIATIONS AND SUBSTITUTIONS
- Instead of yellow cake mix you can use white cake mix.
- You can use double cans of cherry pie filling or double cans of pineapple.
SERVE: Allow the cherry pineapple dump cake to cool slightly before serving with a scoop of ice cream and whipped cream.
STORE: Store in an airtight container for up to 5 days in the refrigerator.
FREEZE: While you can freeze this dump cake, we don’t recommend it. When it’s defrosted, it turns to mush.
Dump cake does not need to be refrigerated before serving. Instead, let it cool slightly before cutting slices and serving with a scoop of ice cream. If you have any leftovers, store them in an airtight container in the fridge for up to five days.
You’ll know when the cake is done because it will be bubbly, and the top cake layer will be slightly golden brown.
A dump cake is similar to a cobbler in that it has a crispy cake-like topping. The cake gets its name from the process of making the cake. There is no mixing involved. Open the canned fruits and evenly spread them into the cake pan. Then top with cake mix and butter slices. Do not mix the ingredients. Spread the layers and bake!
GET KIDS INVOLVED
Ages 2-3: Let your little one help spread the dry cake mix over the top of the cherry layer. A fun counting activity will be to have them count the butter slices as you put them on top of the dry cake mix.
Ages 4-5: Guide your child’s hands as you teach them how to spread the pineapple and cherry layers in the pan.
Ages 6-8: Teach your child how to open the pineapple cans and cherry pie filling safely. They can then attempt this recipe on their own with your guidance.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
At only $0.55 per serving, this is a great recipe to serve a crowd. It makes twelve servings so you can easily serve your immediate family and more!
MORE CAKE RECIPES
- Apple Cider Donut Cake
- Dr Pepper Cake
- No-Bake Banana Split Cake
- Aunt Nancie’s Pistachio Pudding Cake
- No-Bake Oreo Cheesecake
- Raspberry Poke Cake
- Lemon Poke Cake
- Crockpot Chocolate Lava Cake
- Cake Mix Peach Cobbler
- Death by Chocolate Poke Cake
Cherry Pineapple Dump Cake
- 9×13-inch baking pan
- rubber scraper
- 20 oz can crushed pineapple
- 21 oz can cherry pie filling
- 1 yellow cake box mix
- 12 tablespoons butter cut into pat (sliced into 24 pieces)
- Vanilla ice cream
- Whipped cream
PREP OVEN AND PAN:
- Move the oven rack to the middle position. Preheat the oven to 350 degrees F.
- Grease a 9×13 baking pan with nonstick cooking spray.
- Spread the crushed pineapple and juices into the bottom of the prepared baking pan.
- Spread the cherry pie filling on top of the crushed pineapple layer.
- Sprinkle the dry cake mix evenly across the top of the cherry pie filling.
- Place the 24 pieces of butter on top of the dry cake mix.
- Bake for 45-55 minutes, check the cake halfway through baking, if there are flour pockets, then use a fork to mix them into the cake. You’ll know when the cake is done, because it will be bubbly and the top cake layer will be slightly golden brown.
- Allow the cake to cool slightly. Then serve with vanilla ice cream or whipped cream (both optional).