Description
This Cherry Pineapple Dump Cake is a simple, delightful dessert that layers cherry pie filling and crushed pineapple with a yellow cake mix topping, all baked to golden perfection. It’s an easy-to-make recipe that results in a sweet, fruity treat perfect for any occasion, best served warm with ice cream or whipped cream.
Ingredients
Fruit Layers
- 1 can (21 oz) cherry pie filling
- 1 can (20 oz) crushed pineapple (with juice)
Cake Topping
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, thinly sliced
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Grease Baking Dish: Lightly grease a 9×13-inch baking dish to prevent sticking and make serving easier.
- Layer Cherry Pie Filling: Spread the cherry pie filling evenly over the bottom of the baking dish to form the first fruit layer.
- Add Pineapple Layer: Evenly layer the crushed pineapple, including its juice, over the cherry filling.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the fruit layers, creating a uniform topping base.
- Add Butter Slices: Arrange thinly sliced unsalted butter evenly across the cake mix surface to ensure it melts and creates a rich crust.
- Add Nuts (Optional): Sprinkle chopped nuts on top if desired, for added texture and flavor.
- Bake: Place the dish in the oven and bake for 50–60 minutes, or until the top is golden brown and the filling is bubbly.
- Cool and Serve: Let the dump cake cool slightly before serving warm. Enjoy it best with a scoop of ice cream or a dollop of whipped cream.
Notes
- The nuts are optional and can be omitted or substituted with your favorite type, such as pecans or walnuts.
- For a richer flavor, use melted butter instead of sliced butter.
- Make sure not to mix the layers; the ‘dump cake’ relies on these layered textures and the butter melting over the dry cake mix.
- Serving warm enhances the flavors and texture; leftovers can be reheated gently.
