Easy Pineapple Cherry Dump Cake
User Reviews
4.9
Easy Pineapple Cherry Dump Cake
Description
The Easy Pineapple Cherry Dump Cake starts with layers of crushed pineapple with juice and cherry pie filling spread into a buttered 9x13 inch pan. A dry yellow cake mix is sprinkled evenly on top, followed by chopped or shaved nuts like almonds or walnuts for added crunch. The final touch is drizzling melted butter over the surface, which melts through during baking to create a golden crust with moist, fruity layers beneath.
Baked uncovered at 350°F for about an hour, this dessert develops a bubbly, slightly caramelized topping while maintaining soft and juicy fruit underneath. The combination of the tangy pineapple and sweet cherry filling complements the buttery cake crust, resulting in a pleasing texture contrast.
This dump cake is convenient for casual gatherings and potlucks since it requires minimal preparation and uses pantry staples. It can be served warm or at room temperature, optionally with whipped cream or ice cream.
Ingredients
- 20 oz pineapple undrained (we used Dole, crushed
- 21 oz cherry pie filling we used Duncan Hines
- 1 yellow cake mix we used Betty Crocker, package, moist
- 1/2 - 1 cup almonds shaved or chopped walnuts
- 1/2 cup butter 1 stick, melted
Instructions
- Preheat oven to 350˚. Butter bottom and sides of a 9x13 inch baking pan.
- Dump pineapple with juice and spread into bottom of pan. Top with cherry pie filling.
- Sprinkle the top evenly with dry cake mix, add nuts if using then drizzle the top with melted butter. Bake uncovered at 350˚F for 55-60 min or until bubbly and browned.
User Reviews
Overall Rating
4.9
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