Pineapple Cherry Dump Cake
Easy layered dessert made with pineapple, cherry filling, cake mix, and butter baked until golden
PRINT PINServings 12
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.
Notes
1. Use crushed pineapple with juice for best texture 2. do not stir the layers or the topping can turn gummy 3. if dry cake mix spots remain after baking lightly drizzle 1 to 2 tbsp extra melted butter and bake 5 minutes more 4. swap yellow cake mix with pineapple cake mix or butter cake mix 5. use gluten free cake mix for a gluten free version
Nutrition
Calories: 360kcal | Carbohydrates: 52g | Protein: 3g | Fat: 17g