Dump Cake
User Reviews
5
Dump Cake
Description
This recipe involves layering cherry pie filling and crushed pineapple in a greased 9x13-inch pan. The dry cake mix is spread evenly over the fruit layer, then topped with cubed unsalted butter. Baking at 350°F for about one hour creates a bubbly fruit filling beneath and a golden, crispy top resembling cake.
The texture contrasts between the soft, juicy fruit mixture and the slightly crunchy cake crust, enriched by the melted butter on top. The flavor is fruit-forward with sweetness from the pie filling and pineapple, balanced by the buttery topping.
Serving the cake warm enhances the gooey texture, and it pairs well with chopped walnuts for crunch and vanilla ice cream or whipped cream for creaminess. The cake is moist and may not pass a toothpick test, so visual cues like bubbling edges and golden top signal doneness. Leftovers should be refrigerated and can keep up to three days.
Additional ingredients such as nuts, spices like cinnamon or nutmeg, or shredded coconut can be added to vary the flavor and texture of this dessert.
Ingredients
- 1 can cherry pie filling (21-ounce)
- 1 can pineapple 20-ounce, crushed
- 1 box yellow cake mix (15.25-ounce)
- 1 cup butter cubed (227g, unsalted
Instructions
- Preheat the oven to 350F. Grease a 9x13-inch baking dish with baking spray.
- To the dish, add the cherry pie filling and pineapple and stir together. Sprinkle the dry cake mix over the top of the fruit, spreading into an even layer. Sprinkle the cubed butter over the top of the cake mix.
- Bake for 1 hour or until the top is golden brown and the edges are bubbly. Let cook on a wire rack for at least 20 minutes before servings. I love serving this warm sprinkled with chopped walnuts and a scoop of vanilla ice cream. Cover any leftovers and refrigerated for up to 3 days.
Notes
- Add chopped pecans or walnuts on top of the cake mix before baking for extra crunch.
- Enhance flavor by mixing in spices such as cinnamon, nutmeg, or apple pie spice into the dry cake mix.
- Serve the dump cake warm with whipped cream or vanilla ice cream and a drizzle of caramel for added richness.
- Check that the cake is bubbling around the edges and the top has crispy spots to confirm it is fully baked, as toothpick tests may be unreliable due to moisture.
- For tropical variation, stir shredded coconut into the cake mix before baking alongside the pineapple.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 325mg | 14% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 6mg | 7% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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