Pineapple Cherry Dump Cake is the kind of easy baked dessert I keep in my back pocket for potlucks and last-minute company. It’s a simple layered cake mix dessert with bright fruit and a buttery, crisp topping that tastes like a cobbler.
I like how the pineapple keeps the bottom soft and saucy while the cherry layer gives it that classic pie-filling flavor. The top bakes up golden and crunchy in spots, and the center stays jammy and warm.
This is one I make when I want something homemade-ish without a lot of steps. For me, it’s best served warm with vanilla ice cream or a simple scoop of whipped topping.
Why You’ll Love This Recipe
Fast and Easy: It’s a true dump-and-bake style dessert with no mixing bowls and no batter to fuss with.
That Buttery Topping: The cake mix and butter bake into a crisp, golden top that’s really satisfying with the soft fruit underneath.
Sweet-Tart Fruit: Pineapple and cherry together taste bright and a little nostalgic, like pie filling meets cobbler.
Great for a 9×13: It’s made for sharing, and it slices up nicely once it cools for a few minutes.
Easy to Customize: You can add pecans or coconut, or swap the cake mix flavor depending on what you have.
Ingredients You’ll Need
Fruit Layer
- Crushed pineapple: I use crushed pineapple with the juice here. The liquid is important for the texture, so don’t drain it.
- Cherry pie filling: The canned kind is exactly what you want. It spreads easily and gives you that classic cherry dessert flavor with zero effort.
Topping
- Yellow cake mix: Regular boxed yellow cake mix works great. Pineapple cake mix or butter cake mix is good too if you want to lean into those flavors.
- Unsalted butter: Melted butter is what makes the top bake up golden instead of powdery. I try to drizzle it as evenly as possible so you don’t end up with a lot of dry patches.
Optional Add Ins
- Chopped pecans: Adds crunch and a little toasty flavor. I like pecans best here, but walnuts work if that’s what you have.
- Sweetened shredded coconut: This gives the topping a slightly chewier texture and a coconut note that’s really nice with pineapple.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Grease a 9×13-inch baking dish.
- Add the pineapple: Spread the crushed pineapple (with the juice) in an even layer in the bottom of the dish.
- Add the cherry filling: Spoon the cherry pie filling evenly over the pineapple.
- Add the cake mix: Sprinkle the dry cake mix evenly over the fruit. Don’t mix the layers.
- Add optional toppings: Sprinkle chopped pecans and/or shredded coconut over the cake mix if you’re using them.
- Add the butter: Drizzle the melted butter evenly over the top, covering as much of the dry cake mix as you can.
- Bake: Bake for about 40 to 50 minutes, until the top is golden brown and the fruit is bubbling around the edges.
- Cool: Let it cool for 10 to 15 minutes so it can set up a bit before serving.
- Serve: Serve warm or at room temperature. Add vanilla ice cream or whipped topping if you want.
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
Use crushed pineapple with juice. The juice is part of what makes this work, since there’s no mixing and no added liquid. If you drain it, the topping can stay too dry.
Don’t stir the layers. I know it’s tempting, but stirring tends to make the cake mix sink and get gummy. Keeping it layered is what gives you that cobbler-like bake.
Try to cover the cake mix with butter. Dry patches happen when the butter doesn’t reach parts of the mix. I drizzle slowly and aim for the corners and edges where it’s easiest to miss.
If you see dry spots, fix them. If a few dry cake mix spots remain after baking, drizzle 1 to 2 tablespoons of extra melted butter on those areas and bake about 5 minutes more. It’s an easy save.
Let it cool a little before slicing. It cuts cleaner after 10 to 15 minutes. Right out of the oven it’s very saucy, which is fine, just messier.
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 is the simple choice I reach for most. The cold ice cream with the warm fruit is hard to beat.
- Whipped topping: A dollop of whipped topping keeps it easy and light. This is nice if you’re serving it at room temperature.
- Toasted nuts: If you skipped the pecans in the topping, add a sprinkle of toasted pecans on each serving. It adds crunch and makes it feel a little more finished.
- Extra fruit: A few fresh berries on the side are nice, especially strawberries or raspberries. It’s a simple way to add something fresh on the plate.
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 in the fridge for up to 4 days. This one holds up well, and the fruit layer thickens a bit as it sits.
Reheat individual portions in the microwave until warmed through. If you want the top to crisp back up, warm it in the oven instead.
You can also make this recipe ahead by assembling it in the baking dish, covering it tightly, and refrigerating it overnight. Bake the next day, adding a few extra minutes if the dish is very cold.
If you want them to last longer, you can freeze individual portions or freeze the baked dish. Thaw in the fridge overnight, then rewarm.
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 really not mix the cake mix into the fruit?
Right—leave it layered. Mixing can make the topping turn dense and gummy instead of giving you that crisp-on-top, soft-underneath texture.
What if I have dry cake mix spots after baking?
It happens sometimes, usually from uneven butter coverage. Drizzle 1 to 2 tablespoons of extra melted butter over the dry spots and bake about 5 minutes more.
Can I use a different cake mix?
Yes. Yellow cake mix is classic, but pineapple cake mix or butter cake mix are both great here. You can also use a gluten-free cake mix if you need it.
Can I add nuts or coconut?
Definitely. Chopped pecans add crunch, and sweetened shredded coconut adds a little chew and pairs nicely with pineapple. You can use one or both.
How do I know when it’s done?
Look for a golden brown top and bubbling fruit around the edges. The center will still be soft, but it will set more as it cools for 10 to 15 minutes.
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 Cake
INGREDIENTS
Fruit Layer
- 1 can crushed pineapple 20 oz with juice
- 1 can cherry pie filling 21 oz.
Topping
- 1 box yellow cake mix 15.25 oz
- 1 cup unsalted butter melted.
Optional Add Ins
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut.
INSTRUCTIONS
Assemble
- heat oven to 350 F
- grease a 9x13 inch baking dish
- spread crushed pineapple with juice in an even layer
- spoon cherry pie filling evenly over the pineapple
- sprinkle dry cake mix evenly over the fruit without mixing
- sprinkle pecans or coconut over the cake mix if using
- drizzle melted butter evenly over the top covering as much dry mix as possible.
Bake And Serve
- bake until the top is golden brown and fruit is bubbling around the edges about 40 to 50 minutes
- cool 10 to 15 minutes to set
- serve warm or at room temperature topped with vanilla ice cream or whipped topping if desired.
