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This Pineapple Cherry “Dump” Cake has just 5 ingredients and is probably one of the easiest desserts you’ll ever make. I admit the name isn’t all too appealing, but you literally just “dump” the ingredients into the pan. There’s no stirring, beating, or prep involved that you’d normally expect when baking a dessert. It’s easy peasy. Pair this dump cake with vanilla ice cream and you have yourself one super tasty, crowd-pleasing cake.
I first tried this cake at a party and it was made by a gal in our church, Tanya M, who got the recipe from her sister Natalya K, who got the recipe from a friend, Tanya O. When a recipe makes its way around the block, you know it’s gonna be a good one! Thank you ladies for passing it along :).
Ingredients for Cherry Dump Cake:
20 oz crushed pineapple, undrained (we used Dole)
21 oz cherry pie filling (we used Duncan Hines)
1 pkg moist yellow cake mix (we used Betty Crocker)
1/2 – 1 cup shaved almonds or chopped walnuts
1/2 cup (1 stick) butter, melted
How to Make a Dump Cake:
1. Preheat oven to 350˚. Butter bottom and sides of a 9×13 inch baking pan.
2. Dump pineapple with juice and spread into bottom of pan. Top with cherry pie filling.
3. Sprinkle the top evenly with dry cake mix, add nuts if using then drizzle the top with melted butter. Bake uncovered at 350˚F for 55-60 min or until bubbly and browned.
Easy Pineapple Cherry Dump Cake

Ingredients
- 20 oz crushed pineapple, undrained (we used Dole)
- 21 oz cherry pie filling, we used Duncan Hines
- 1 pkg moist yellow cake mix, we used Betty Crocker
- 1/2 - 1 cup shaved almonds or chopped walnuts
- 1/2 cup 1 stick butter, melted
Instructions
- Preheat oven to 350˚. Butter bottom and sides of a 9x13 inch baking pan.
- Dump pineapple with juice and spread into bottom of pan. Top with cherry pie filling.
- Sprinkle the top evenly with dry cake mix, add nuts if using then drizzle the top with melted butter. Bake uncovered at 350˚F for 55-60 min or until bubbly and browned.
♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* This is my favorite baking casserole dish. I love that it has a lid!
* A well stocked kitchen needs measuring cups of all sizes 🙂
Oh my goodness, this dump cake is to die for, Natasha! I followed the exact directions and I must say it’s a hit at my house! The almonds are a wonderful tasty addition and they toast so nicely! What a delicious flavor this cake has. We ate it warm with coconut whipped topping sprayed on top and it was fabulous! I’ll definitely make it again! Love your recipes, Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Made this today, it was amazing. Hubby loved it. I made it as written and enjoyed every bite of it.
Glad to hear that Tamie. Thanks for sharing that with us!
Natasha, is a dump cake suppose to be cake like or gooey on the inside? You can guess I don’t do much cooking!
Hi, the cherry portion is supposed to be gooey while the cake portion is more baked.
I put cake mix, butter, little brown sugar and pecans in food processor, pulse a few times then spread over fruit…..no more cake mix that didn’t get butter! I have made this cake for at least 30 years, always a favorite! Love all your recipes, Natasha!
Thank you so much for sharing that with me. I’m so glad you enjoyed that.
Dump cakes are always a hit. I try different cake flavors. Recently did the cherries/pineapple with a coconut cake mix, very good. A while back, after have many dishes that required “drizzling or patting” butter on top, and it never turning out “just right”, I started doing this and it was a game changer. Put a stick of butter in the freezer for a while, then use a flat cheese grater to evenly distribute over the top… it’s heavenly! Everyone thought it was mozzarella cheese lol. It allows that nice browning and crispness with every single bite.
I’m so happy to hear that! Thank you for sharing your great review!
does it need to be re/frigerated?.
Hi Theresa, the leftovers can be stored in the refrigerator for a couple of days
Nice blog!!
I am making this for Thanksgiving, 2018. i used to make it literally decades ago. So I looked up to make sure I had details right
. I was thinking about trying VANILLA cake mix but no pineapple (husband doesn’t like pineapple) . Hope it’s not too dry! Thanks ladies for reviews
I hope you love it, Cindy!
HAs anyone mixed this all together and baked to see how it would come out? I’m curious
Amazingly easy,I changed the layering I found starting with cherry filling on bottom then using a sifter to add cake mix followed by pineapple tidbits and drizzling butter on top eliminated dry cake mix . I didn’t use coconut or nuts because family didn’t like those ingredients. Really good with ice cream
Thank you for sharing this with us, Pam!
This is a classic recipe for pot luck meals. This time i used a cherry chip cake mix on top of pineapple and cherry pie filling. I topped it with chopped pecans and shredded coconut. I drizzled the top with 1 stick of melted butter to which i added half cup of coconut oil. I can’t wait until it’s time to eat!
That sounds amazing, Contrary! Thank you for sharing that with us!
This cake is soo simple to make! And super delicious too!
I omitted the nuts, as some people I planned on serving it to have allergies.
That’s so great Amber! I love that you planned ahead for your guests, so thoughtful! I’m happy you enjoyed this cake!
I can’t have nuts so I was wondering what would be a good topping to replace the nuts. Any suggestions?
You might just omit them or maybe try some kind of seed like pumpkin seeds?
I tried this recipe with shaved sweetened coconut flakes (instead of the nuts), and it was amazing.
Tried this recipe. Disappointed ther was not enough moisture and the cake mix was only dry floured caiei mix. I put butter on top and followed directions.
Hi Vivian, I’ve never had that experience before so I’m not sure what could have gone wrong. Was the size of the baking dish different or maybe the proportions were altered? I hope that helps! It’s difficult to say without being there.
I have had that happen to me (and I have made it many times). I decided to completely cover the top of the cake mix with pats of butter (overlapped the pieces). That worked well.
Thanks for sharing that Jenny!
I had that problem too. I believe my pan was a little big. I added pats of butter to the dry spots while cooking and it worked.
Do you have to use butter? How about applesauce? Trying to cut calories. I already use lite cherries and sugar free cake mix
Hi Gail, I really haven’t tested that substitute so it is difficult to guess. If you try it, let me know how it goes 🙂 Sorry I can’t be more helpful!
I did substitute dollops of chunky applesauce, for the butter. Added pecans on top. FABULOUS! Great , Thank you!
My pleasure Gail! I’m glad the substitution worked out, thanks for sharing!
How many calories in a serving
Maddy, I don’t typically include calorie counts because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Caloriecount.com (their recipe analyzer is free).”
Best Pineapple Cake ever!!!…and so simple!
Thank you!
This cake is from back in the 1980’s !!!!
LOL! It is so good!! 🙂
try before that….we were eating this in the 70’s…it can be made with any pie filling and we added crushed pecans to the top….always with the pineapple and yellow cake mix and two sticks of real butter!!! It was a go to favorite at pot lucks… 🙂
Thank you for sharing!! 🙂
Has anyone tried this recipe with chunk pineapple? I have company coming and have the cherry filling and cake mix but no crushed pineapple…..
Ok…. I will be brave and go for it…. No time to get to the store…. Wish me luck….!
I think chunk pineapple would work. Let me know how you like it!
I just used that crushing tool on a 20 oz. can of pineapple pieces.
i want to make this the night before our gathering. is that recommended?
Hi Maria, I think it’s best eaten the same day it’s made. It presents best on the day it’s made.
OMG! So good. Used triple chocolate cake mix. Told hubby to hide it before I eat it all. So easy.
Oh wow I had never thought to use chocolate cake. Yum!!
Did you use the pineapple or 2 cans of cherries?
Hi Priscilla, I use both:
20 oz crushed pineapple, undrained (we used Dole)
21 oz cherry pie filling (we used Duncan Hines)