Cherry Pineapple Dump Cake

Easy Cherry Pineapple Dump Cake combining cherry pie filling and crushed pineapple topped with yellow cake mix and butter—baked until golden and bubbly. A quick, crowd-pleasing dessert that’s perfect with vanilla ice cream.

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Prep Time 15

Cook Time 45

Total Time 1

Servings

Ingredients

Main Ingredients

1 can cherry pie filling 21 oz, undrained
1 can crushed pineapple 20 oz, drained
1 box yellow cake mix 15.25 oz box, dry
0.5 cup unsalted butter melted
0.5 cup chopped pecans optional, for topping
1 teaspoon vanilla extract

Instructions

Preparation Steps

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Spread the cherry pie filling in an even layer across the bottom of the prepared baking dish.
Spoon the drained crushed pineapple evenly over the cherry filling and spread gently to distribute.
Sprinkle the dry yellow cake mix evenly over the fruit layers, covering them completely.
Drizzle the melted butter evenly over the cake mix so it is moistened in spots; avoid stirring. Sprinkle chopped pecans evenly on top if using, and add the vanilla extract by drizzling or mixing with melted butter before pouring, if preferred.
Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown and the filling is bubbly around the edges.
Remove from the oven and let cool for about 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

Notes

Make ahead tip: assemble in the pan, cover, and refrigerate up to 24 hours before baking. For a nut-free version omit the pecans. Leftovers keep covered in the refrigerator for 3 days.