Description
This Easy Pineapple Cherry Dump Cake is a delightful no-fuss dessert combining tangy crushed pineapple and sweet cherry pie filling, topped with a moist yellow cake mix and crunchy nuts. Baked to golden perfection, it’s perfect for gatherings or a simple family treat.
Ingredients
Scale
Fruit Fillings
- 20 oz crushed pineapple (undrained, we used Dole)
- 21 oz cherry pie filling (we used Duncan Hines)
Cake Topping
- 1 package moist yellow cake mix (we used Betty Crocker)
- 1/2 to 1 cup shaved almonds or chopped walnuts (optional)
- 1/2 cup (1 stick) butter, melted
Instructions
- Preheat and Prepare Pan. Preheat your oven to 350ËšF (175ËšC). Butter the bottom and sides of a 9×13 inch baking pan to prevent sticking and ensure easy serving.
- Add Fruit Layers. Pour the undrained crushed pineapple evenly into the bottom of the prepared pan. Spread the cherry pie filling evenly over the pineapple layer, creating a flavorful fruit base.
- Top and Bake. Evenly sprinkle the dry yellow cake mix over the fruit layers. If using, scatter the shaved almonds or chopped walnuts on top. Drizzle the melted butter evenly over the entire surface. Bake uncovered at 350ËšF for 55-60 minutes, or until the topping is bubbly and golden brown. Remove from oven and let cool slightly before serving.
Notes
- Using the pineapple undrained is essential to create the moist texture and to help the cake cook properly.
- Adjust the amount of nuts to your preference or omit them for a nut-free version.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
- This dump cake can be stored covered in the refrigerator for up to 3 days.
