Pineapple Cherry Dump Bars are my kind of low-effort dessert bar: bright fruit on the bottom and a buttery cake mix topping that bakes up golden and crisp in spots. They’re sweet, a little tangy, and they slice up into easy little squares for sharing.
I like how the cherries stay bold and jammy while the pineapple keeps the filling looser and more spoonable, almost like a fruit cobbler but in bar form. The top is the best part for me—when the butter hits the cake mix just right, you get those crumbly, rich bits that taste like the corner pieces of a dump cake.
These are especially good for potlucks and holiday dessert tables because you can bake them in a 9×13 and cut a lot of servings. I also like them chilled so the fruit layer firms up and the bars hold together cleanly.
Why You’ll Love This Recipe
Fast and easy: It’s a true dump-and-bake style bar recipe with no mixing bowls full of batter and no fancy steps.
Big fruit flavor: Cherry pie filling gives you that classic, bold cherry taste, and the pineapple adds a bright, sweet-tart edge.
That buttery topping: The cake mix and butter bake into a crisp, crumbly layer that’s my favorite texture with the soft fruit underneath.
Flexible add-ins: Pecans and coconut are great here, but you can leave them out and the bars still bake up just fine.
Easy to slice and serve: Once cooled (and ideally chilled), these cut into neat squares that travel well for parties and bake sales.
Ingredients You’ll Need
Fruit layer
- Cherry pie filling: I use the canned kind here and don’t overthink it. It spreads easily and gives you that thick, jammy base that holds up under the topping.
- Crushed pineapple: Use it with the juice for a softer, gooier bar. If you want cleaner cuts, draining it helps a lot.
- Vanilla extract: Optional, but I like what it does with the pineapple. It makes the fruit layer taste a little more “dessert” and a little less “straight from the can.”
Topping
- Yellow cake mix: This is the classic choice and it bakes into a nice buttery crumb. White or pineapple cake mix work too if you want the fruit to stand out more.
- Unsalted butter: Melted butter is what turns the dry mix into that crisp, rich topping. I drizzle it slowly so I can hit as much surface area as possible.
- Pecans: Optional, but I like the crunch. Chop them fairly small so they don’t make cutting the bars annoying.
- Sweetened shredded coconut: Also optional, and it’s great if you like a little toasted coconut on top. If you’re not a coconut person, skip it.
- Fine salt: Optional, but a pinch helps the topping taste less flat, especially if you’re using a very sweet cake mix.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease a 13-inch by 9-inch baking pan.
- Add the cherries: Spread the cherry pie filling evenly in the bottom of the pan.
- Add the pineapple: Stir the vanilla into the crushed pineapple if you’re using it, then spoon the pineapple (with juice) over the cherries. Gently spread into an even layer.
- Add the cake mix: Sprinkle the dry cake mix evenly over the fruit. Don’t mix it into the fruit.
- Add the butter: Drizzle the melted butter evenly over the cake mix until the surface is mostly moistened.
- Add toppings: Sprinkle pecans and coconut over the top if using.
- Bake: Bake for about 40 to 45 minutes, until deep golden and bubbling around the edges.
- Cool and chill: Cool completely at room temperature, then chill for 30 to 60 minutes for cleaner cuts.
- Slice and serve: Cut into bars and serve.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the pineapple if you want firmer bars. Using all the juice makes a softer, more spoonable fruit layer. Draining it cuts down on seepage and helps the squares hold their shape.
Spread the cake mix as evenly as you can. Any thick patches of dry mix can bake up floury on top. I like to sprinkle it slowly and nudge it into the corners with my fingers.
Drizzle butter slowly and cover most of the surface. Dry pockets happen when the butter misses sections of cake mix. If you see a few dry spots after baking, you can add a little more butter and give it a few extra minutes in the oven.
Let it cool completely before you cut. The fruit layer needs time to set up, and warm bars will slide around. Chilling for a bit makes a big difference for neat squares.
Try oats for more crunch. Mixing quick oats into the dry cake mix gives the topping a slightly heartier, crumblier texture. It’s a nice change if you like crisp tops.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Ice cream: Vanilla ice cream on the side is simple and works with both the cherry and pineapple. I like serving the bars slightly cool with the ice cream melting over the top.
- Whipped cream: A dollop of lightly sweetened whipped cream is all you need here. It’s especially nice if you add pecans and coconut.
- Extra fruit: Fresh cherries (when they’re in season) or sliced strawberries are great alongside. It makes the plate feel less heavy.
- Coffee: These are really good with coffee, especially if you serve them chilled. I usually go with plain drip coffee or a latte.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered at room temperature for 1 day, then move them to the fridge after that. The fruit layer stays tidier when it’s cold.
Refrigerate for up to 5 days. I like these best chilled straight from the fridge because they slice clean and the topping stays a little crisp around the edges.
You can bake these a day ahead and chill the whole pan overnight. If you’re serving them for a party, it actually makes cutting and plating easier.
If you want them warm, reheat individual bars briefly in the microwave. The topping will soften a bit, but it’s still very good.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to drain the crushed pineapple?
No. Using it with the juice gives you a softer, more “dump cake” style fruit layer, which a lot of people prefer.
If you want bars that cut cleanly and don’t weep as much, drain the pineapple well before adding it.
Can I use a different cake mix?
Yes. Yellow cake mix is the classic, but white cake mix works if you want a lighter flavor.
Pineapple cake mix is also really good here if you want the pineapple to come through more.
What if there are dry patches of cake mix after baking?
It happens sometimes, usually if the butter didn’t reach a spot or two. Drizzle about 2 tablespoons more melted butter over the dry areas and bake for about 5 more minutes.
Do I need to chill the bars before slicing?
You don’t have to, but it helps a lot. Cooling completely and then chilling for 30 to 60 minutes gives you cleaner cuts and less fruit sliding out.
Can I leave off the pecans and coconut?
Absolutely. The bars are still great with just the fruit and the buttery cake mix topping. If you want crunch without nuts or coconut, the quick oats option is a good swap.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Pineapple Cherry Dump Bars
INGREDIENTS
Fruit layer
- 1 can 21 oz cherry pie filling
- 1 can 20 oz crushed pineapple with juice
- 1 tsp vanilla extract optional.
Topping
- 1 box 15.25 oz yellow cake mix
- 3/4 cup unsalted butter melted
- 1/2 cup chopped pecans optional
- 1/2 cup sweetened shredded coconut optional
- 1/4 tsp fine salt optional.
INSTRUCTIONS
Assemble
- heat oven to 350 F
- grease a 13 inch by 9 inch baking pan
- spread cherry pie filling evenly in the pan
- stir vanilla into the crushed pineapple if using then spoon pineapple with juice over the cherries and gently spread into an even layer.
Bake and slice
- sprinkle dry cake mix evenly over the fruit without mixing
- drizzle melted butter evenly over the cake mix until the surface is mostly moistened
- top with pecans and coconut if using
- bake until deep golden and bubbling around the edges about 40 to 45 minutes
- cool completely then chill 30 to 60 minutes for cleaner cuts
- cut into bars and serve.
