Cherry Pineapple Dump Cake
This Cherry Pineapple Dump Cake is an easy four ingredient dessert that feeds a crowd. It’s buttery, fruity, and baked to golden perfection.
Servings: 12 people
Calories: 344kcal
Cost: $6.66
Equipment
- 9x13-inch baking pan
- rubber scraper
Ingredients
- 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)
FOR SERVING:
- Vanilla ice cream
- Whipped cream
Instructions
PREP OVEN AND PAN:
- Move the oven rack to the middle position. Preheat the oven to 350 degrees F.
- Grease a 9x13 baking pan with nonstick cooking spray.
ASSEMBLE CAKE:
- 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).
Notes
Store in an airtight container for up to 5 days in the refrigerator.
Nutrition
Serving: 1slice | Calories: 344kcal | Carbohydrates: 57g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 423mg | Potassium: 134mg | Fiber: 1g | Sugar: 25g | Vitamin A: 475IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 1mg