0 from 3 votes
Cherry Pineapple Dump Cake
Cherry Pineapple Dump Cake is one of the easiest desserts you'll ever make, but it tastes like you spent hours in the kitchen. With a buttery golden topping, sweet cherry and pineapple filling, and no mixing required, this simple dessert recipe is perfect for any occasion!
Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 12 servings
Calories: 158 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 (20-ounce) can crushed pineapple (do not drain the juice)
- 1 (21-ounce) can cherry pie filling
- 1 (13.25-ounce) package yellow cake mix
- 12 Tablespoons salted butter sliced into 24 squares
Instructions
- Preheat oven to 350°F.
- Dump the entire contents of the can of crushed pineapple (fruit and juice) and cherry pie filling into a 9x13-inch baking dish. Stir together and spread evenly around the pan.
- Sprinkle the cake mix evenly over the fruit filling. Arrange the sliced pats of butter around the top of the cake mix.
- Bake for 45-55 minutes until golden brown on top and bubbly around the edges. Remove from oven and cool for 15 minutes before serving warm with a scoop of ice cream.
Cup of Yum
Notes
- Store: Keep leftover dump cake in an airtight container or cover the baking dish with plastic wrap. Refrigerate for up to four days.
- Freeze: Wrap the entire pan tightly in plastic wrap and foil or transfer individual servings to a freezer-safe container. Freeze for up to three months.
- Reheat: Warm single portions in the microwave for 20-30 seconds or bake the whole dish at 325°F until heated through.
- Make Ahead: Assemble the cake in the baking dish, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
- Store: Keep leftover dump cake in an airtight container or cover the baking dish with plastic wrap. Refrigerate for up to four days.
- Freeze: Wrap the entire pan tightly in plastic wrap and foil or transfer individual servings to a freezer-safe container. Freeze for up to three months.
- Reheat: Warm single portions in the microwave for 20-30 seconds or bake the whole dish at 325°F until heated through.
- Make Ahead: Assemble the cake in the baking dish, cover, and refrigerate for up to 24 hours. Bake as directed when ready to serve.
Nutrition Information
Calories
158kcal
(8%)
Carbohydrates
14g
(5%)
Protein
0.3g
(1%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
100mg
(4%)
Potassium
56mg
(2%)
Fiber
0.3g
(1%)
Sugar
0.1g
(0%)
Vitamin A
452IU
(9%)
Vitamin C
2mg
(2%)
Calcium
9mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 158
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 0.3g | 1% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 100mg | 4% |
| Potassium | 56mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.