Description
This Easy Pineapple Cherry Dump Cake is a delightful, simple dessert that combines the sweet and tangy flavors of pineapple and cherry pie filling with a moist, golden yellow cake topping. It’s perfect for quick preparations and makes a great treat for gatherings or a comforting family dessert.
Ingredients
Scale
Fruit Layer
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) cherry pie filling
Cake Layer
- 1 box yellow cake mix
Toppings
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the ingredients.
- Prepare the Baking Dish: Grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Layer the Pineapple: Spread the entire can of crushed pineapple, including its juice, evenly across the bottom of the baking dish. This will be the moist fruit base of the cake.
- Add Cherry Pie Filling: Spoon the cherry pie filling evenly over the pineapple layer, distributing it well to create a balanced fruit layer.
- Apply Cake Mix: Sprinkle the dry yellow cake mix evenly on top of the fruit layers, making sure to cover all the fruit completely. This will give the cake its crumbly, cakey topping.
- Drizzle Butter and Add Walnuts: Pour the melted unsalted butter evenly over the cake mix. If using, sprinkle the chopped walnuts on top to add a crunchy texture.
- Bake: Place the baking dish in the oven and bake for 45-50 minutes, until the top is golden brown and the fruit mixture is bubbly.
- Cool and Serve: Let the cake cool slightly before serving. For extra indulgence, serve warm with a scoop of vanilla ice cream.
Notes
- For a nut-free version, omit the walnuts or substitute with toasted coconut flakes.
- You can substitute cherry pie filling with blueberry or apple pie filling for variety.
- Ensure the butter is fully melted for even coverage over the cake mix.
- This cake is best served warm but can be enjoyed at room temperature as well.
- Store leftovers covered in the refrigerator for up to 4 days.
