Cherry Pineapple Dump Cake
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
10
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Course
Cake
Cherry Pineapple Dump Cake
Description
This dump cake recipe starts by placing a can of cherry pie filling evenly in the bottom of a 13x9-inch pan, followed by undrained crushed pineapple. The dry yellow cake mix is sprinkled over the fruit layer, then topped with shredded sweetened coconut and chopped pecans. Finally, melted unsalted butter is drizzled over the entire surface. During baking, the butter melts into the cake mix, creating a crisp, golden topping while the fruit beneath steams and softens, resulting in a moist interior with a balanced combination of tart cherry and sweet pineapple flavors. The coconut adds chewiness and the pecans add crunch.
Bake at 350°F for 45 to 60 minutes until the top is browned and bubbly. Once cooled slightly, the dessert can be served warm or at room temperature, optionally with ice cream or whipped cream added. This cake requires minimal preparation but yields a rich, fruity dessert with varied textures from the crunchy topping to the soft fruit filling.
Ingredients
- 1 can cherry pie filling 21 ounces, or 1 batch homemade cherry pie filling
- 1 can crushed pineapple 20 ounces, undrained, in juice
- 1 yellow cake mix 15.25 ounces
- 1 cup coconut sweetened shredded
- 1 cup pecans chopped
- 1 cup butter melted, unsalted
Instructions
- Preheat oven to 350°F.
- In a 13x9-inch cake pan, layer the cherry pie filling followed by the undrained pineapple. Sprinkle with the cake mix, followed by the coconut and finally the pecans. Drizzle the melted butter evenly over the top.
- Bake for 45-60 minutes or until golden brown.
User Reviews
Overall Rating
4.6
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