Easy Pineapple Cherry Dump Cake Recipe

What Is A Pineapple Cherry Dump Cake?

A pineapple cherry dump cake is a simple baked dessert made by layering fruit and dry cake mix in a pan, then baking until the top turns golden and crisp. It is called “dump cake” because the method relies on quick assembly rather than traditional mixing.

Unlike a stirred batter cake, the texture is more like a fruit cobbler with a buttery, cake-like topping. The fruit stays saucy underneath, and the top bakes into a tender layer with browned edges.

What Ingredients Do You Need For An Easy Pineapple Cherry Dump Cake?

You need canned pineapple, canned cherry pie filling, dry cake mix, and butter. Optional add-ins like nuts or warm spices can change the flavor and texture, but they are not required.

The classic approach uses shelf-stable pantry items, which is part of the appeal. Because canned products vary by size and sweetness, small adjustments are sometimes useful.

Ingredients (U.S. And Metric)

• Crushed pineapple (canned, in juice), 1 can (20 oz / 567 g), do not drain
• Cherry pie filling, 1 can (21 oz / 595 g)
• Dry yellow cake mix, 1 box (about 15.25 oz / 432 g)
• Unsalted butter, 12 tablespoons (170 g), melted
• Fine salt, 1/4 teaspoon (1.5 g), optional but helpful
• Chopped nuts (pecans or walnuts), 1/2 cup (60 g), optional
• Ground cinnamon, 1/2 teaspoon (1 g), optional

If your cake mix box is slightly larger or smaller, it usually still works. If it is much larger, you may not need the full amount.

How Do You Make Pineapple Cherry Dump Cake Step By Step?

You layer the fruit in a baking dish, sprinkle the dry cake mix evenly on top, then drizzle butter over the surface and bake until the top is browned and the filling bubbles at the edges. The key is even coverage so the dry mix hydrates as it bakes.

Method

1. Heat the oven to 350°F (175°C).
2. Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish, if desired for easier serving.
3. Spread the crushed pineapple (with its juice) evenly in the dish.
4. Spoon the cherry pie filling over the pineapple and spread gently to cover.
5. Sprinkle the dry cake mix evenly across the surface. Do not stir.
6. Sprinkle on salt, and any optional cinnamon or nuts.
7. Drizzle melted butter slowly and as evenly as you can over the cake mix. Aim for broad coverage, especially toward the corners.
8. Bake 45 to 55 minutes, until the top is golden brown and you see bubbling around the edges.
9. Cool at least 20 to 30 minutes before serving. The filling thickens as it cools.

Do You Need To Drain The Pineapple For Dump Cake?

No, you generally should not drain it. The liquid helps hydrate the dry cake mix and creates the saucy fruit layer.

If you drain the pineapple, the topping can bake up powdery in spots. If you prefer a thicker filling, use crushed pineapple in juice (not heavy syrup) and let the cake cool longer after baking.

What Pan Size Works Best For Pineapple Cherry Dump Cake?

A 9 x 13-inch baking dish is the most reliable size for the standard can and box amounts. It spreads the topping thin enough to brown while keeping the fruit layer deep and spoonable.

If you use a deeper or smaller pan, plan for a longer bake and a softer top. If you use a larger pan, the topping may brown quickly and the fruit layer may seem thin.

How Can You Tell When Dump Cake Is Done?

It is done when the top is evenly golden with darker edges, and the fruit is bubbling at the perimeter. The center should look set rather than dry and dusty.

If you see dry patches of cake mix after 35 to 40 minutes, drizzle a little more melted butter over those spots and continue baking. Ovens vary, and some pans conduct heat differently.

Why Is My Dump Cake Powdery On Top?

Powdery topping usually means some cake mix did not absorb enough moisture or butter. Even sprinkling and even butter coverage prevent this.

Common fixes:

• Drizzle butter slowly, covering as much of the surface as possible.
• Use the pineapple with its juice.
• Press the cake mix lightly with the back of a spoon before adding butter, just enough to level it. Do not stir into the fruit.

Can You Use Other Cake Mix Flavors Or Fruit?

Yes, but results will vary with sweetness, starch, and moisture. The basic method stays the same: fruit layer, dry mix, butter, bake.

Simple, dependable swaps:

• Use a white or vanilla cake mix for a milder topping.
• Add 1 to 2 tablespoons (8 to 16 g) of cornstarch to the fruit layer if you want a thicker, less runny filling, especially if your fruit products are very juicy.
• Use pineapple chunks instead of crushed pineapple for a less uniform fruit layer.

Avoid reducing the butter too much. Butter is what turns dry mix into a cohesive topping.

Should You Serve Pineapple Cherry Dump Cake Warm Or Cold?

You can serve it warm or chilled, depending on what you want. Warm dump cake is softer and more spoonable; cooled dump cake slices more cleanly.

If you want neat portions, cool it at room temperature until just barely warm, then refrigerate 1 to 2 hours before cutting.

How Do You Store Pineapple Cherry Dump Cake Safely?

Store it covered in the refrigerator within 2 hours of baking. Fruit-based desserts hold moisture and should be treated like other perishable leftovers.

Safe storage guidance:

• Refrigerate in a covered dish or airtight container for up to 4 days.
• Reheat portions to steaming hot if you prefer it warm. Microwaves vary by wattage, so heat in short bursts and stir the fruit layer if needed.
• Do not leave it at room temperature for extended periods, especially in a warm kitchen.

Can You Freeze Pineapple Cherry Dump Cake?

Yes, but the topping will soften after thawing. Freezing is best when you accept a more pudding-like texture.

To freeze:

• Cool completely.
• Wrap tightly and freeze up to 2 months for best quality.
• Thaw overnight in the refrigerator.
• Rewarm in the oven to restore some crispness on top, if desired.

Quick Reference: Common Conversions For This Recipe

These conversions help if you measure butter by weight or prefer grams.

Ingredient	U.S. Amount	Metric Amount
Butter	12 tablespoons	170 g
Chopped nuts (optional)	1/2 cup	60 g
Fine salt (optional)	1/4 teaspoon	1.5 g

Endnotes

[1] usda.gov
[2] foodsafety.gov