This Cherry Pineapple Dump Cake turns a few simple ingredients into a warm, indulgent homemade dessert. Ready in under an hour, every bite is sweet, tangy, and perfectly buttery.
I’ve made this cherry dump cake with pineapple countless times for family gatherings and potlucks, and it never fails to disappear first. Even with just a few simple ingredients such as canned pineapple, cherry pie filling, yellow cake mix, and butter, the flavor is anything but basic.
The sweet pineapple and tart cherries baked under a golden, buttery cake topping create a dessert that’s rich, warm, and inviting! Even better, it’s unbelievably easy to assemble.
If you loved this cherry pineapple dump cake, you’ll also want to try some other equally irresistible desserts like cola chocolate cherry cake, Dutch oven apple cake, and Dutch oven lemon blueberry cake.
Why You’ll Love This Recipe
- Minimal Effort: This cherry pineapple dump cake recipe layers straight into the Dutch oven with minimal prep, making it stress-free to make.
- Rich Flavor: The combination of sweet pineapple and tart cherries in this cherry and pineapple dump cake creates a dessert full of depth and indulgence.
- Family Favorite: Warm, fruity layers in the dump cake with cherries and pineapple make it a treat everyone will enjoy. For another easy family favorite treat, try my skillet caramel brownies next.
- Versatile Dessert: Enjoy this cherry pineapple dessert at potlucks, holiday gatherings, or for an easy treat at home.
Ingredients
- Cherry Pie Filling: Use a good-quality canned cherry pie filling. It provides sweetness, tartness, and a thick texture that helps hold the cake together. If you love cherries, be sure to try my sweet and buttery cherry rolls.
- Crushed Pineapple: Choose canned crushed pineapple packed in juice for the best balance of sweetness and moisture.
- Yellow Cake Mix: Any standard boxed yellow cake mix works. It creates a light, buttery topping that bakes up golden and slightly crisp.
- Chopped Pecans: Adds a crunchy texture and nutty flavor; make sure they are fresh for the best taste. Nuts are optional, and you can also try topping the cake with my sweetly roasted cinnamon nuts for an extra layer of flavor.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free Version: Replace the boxed yellow cake mix with a gluten-free vanilla cake mix and ensure all canned fillings are certified gluten-free, maintaining the original layering method for ease.
- Spiced Cherry & Pineapple Dump Cake: Before adding the cake mix, sprinkle ½ tsp ground cinnamon and ¼ tsp ground ginger over the fruit layer to give warm spice notes that pair well with pineapple.
- Chocolate Cherry‑Pineapple Mix‑In: Once the cake mix is spread, sprinkle ½ cup mini chocolate chips on top and bake for a rich, indulgent twist. For a similar flavor with extra chocolatey goodness, you can also try my skillet cherry chocolate cake.
- Tropical Coconut & Macadamia Twist: Sprinkle ½ cup toasted shredded coconut and ½ cup chopped macadamia nuts over the top before baking for a tropical flair and extra crunch.
How to Make Pineapple Cherry Dump Cake
Making a pineapple cherry cake is simple and satisfying. Preheat the oven to 350°F and get a 12-inch skillet or Dutch oven ready for layering.
Step 1: Layer the Fruit. Start with a layer of canned pineapple chunks, then add a layer of cherry pie filling in the Dutch oven.
Step 2: Add the Cake Mix. Sprinkle a yellow cake mix evenly over the fruit layers, making sure to cover as much as possible.
Step 3: Top with Butter. Drizzle melted butter over the cake mix so it bakes into a golden, buttery topping.
Step 4: Bake and Serve. Bake for 40–50 minutes until the top is golden and bubbly. Let it cool slightly, then sprinkle with chopped pecans or your favorite topping before serving.
Expert Tips
- Choose the Right Pineapple: Use canned crushed pineapple in juice rather than syrup to avoid extra sweetness and excess liquid that can make the cake soggy.
- Layer Evenly: Spread the fruit and cake mix evenly in the Dutch oven to ensure the topping bakes uniformly and the cake cooks through.
- Melt Butter Properly: Fully melt the butter before drizzling it over the cake mix so it absorbs evenly, creating a golden, crispy topping.
- Optional Toppings: Add chopped pecans or walnuts after baking for extra texture and flavor.
- Storage: Cover any leftovers and store in the refrigerator for up to 4 days. Reheat individual portions in the microwave for a warm, fresh-baked taste.
Serving Suggestions
- Serve warm as a comforting dessert after my one-pot beef stroganoff, making for a simple and satisfying weeknight meal.
- Bring to potlucks, holiday gatherings, or parties as a simple, irresistible dessert alongside other easy favorites like oatmeal chocolate chip cookies and blackberry cobbler.
- Pair with a scoop of vanilla ice cream or whipped cream for extra indulgence, or add fresh fruit on the side, like sliced strawberries or pineapple chunks, to enhance the fruity flavors.
Recipe FAQs
Drain excess liquid from the canned pineapple slightly and spread the cake mix evenly over the fruit. Make sure the butter is melted and drizzled across the top to help create a golden, crisp topping.
Yes, assemble the layers in the Dutch oven, cover, and refrigerate for up to 24 hours. Add the melted butter and bake just before serving for the best texture.
Yes, but you will want to bake it in another dish, not your cast-iron skillet. Bake the cake completely in a round or square baking pan, let it cool, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months and thaw in the refrigerator before reheating.
Yes, if you prefer not to use a cast-iron skillet, you can assemble it in a 9 x 13 baking dish. The cake may cook a bit more slowly in a glass or ceramic dish, so adjust accordingly.
More Delicious Dessert Recipes
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Get the Recipe
Pineapple Cherry Dump Cake
Equipment
- 12" Dutch Oven
Ingredients
- 20 oz cherry pie filling
- 20 oz crushed pineapple
- 1 box yellow cake mix
- ¾ cup butter melted
- chopped pecans for topping
Instructions
- Preheat oven to 350°F.
- Layer canned pineapple and cherry pie filling in skillet or Dutch oven, and then top it with a yellow cake mix. Drizzle melted butter over the top.
- Bake for 40-50 minutes until toothpick comes clean.
- Top with chopped pecans.
Notes
- Drain excess liquid from the pineapple to prevent the cake from getting soggy.
- Spread the cake mix evenly over the fruit for a consistent, golden topping.
- Drizzle melted butter over the cake mix to help it bake into a rich, crisp crust.
- Sprinkle chopped pecans on top for added texture and flavor.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Vernina says
Great combination! I love this recipe and i'm going to make it!
Harper says
Wow, this was so good topped with vanilla ice cream!
D says
Yummy!!
Edward says
Oh wow! This reminds me of a pineapple upside down cake! It’s so delicious! Thank you!
Cami says
Love a dump cake!