Cherry Pineapple Dump Cake
Indulge in the ultimate comfort dessert with this Cherry Pineapple Dump Cake. This easy-to-make delight combines sweet cherries and juicy pineapple, topped with a golden cake layer that’s both crispy and soft. Perfect for any occasion, serve it warm with ice cream or whipped cream for an unforgettable treat!
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
- Frying Pan
Ingredients
- 20 ounces cherry pie filling
- 20 ounces canned crushed pineapple
- 15.25 ounces yellow cake mix (1 box)
- 3/4 cup butter
- 1 cup pecans or walnuts
Instructions
- Preheat the oven to 325°F and lightly grease the bottom and sides of a 9×13-inch cake pan.
- Place the cherry pie filling on the bottom of the cake pan.
- Dump the canned crushed pineapple with its juice on top.
- Sprinkle the yellow cake mix over the pineapple. Do not mix!
- Melt the butter and drizzle it over the cake mix.
- Top with pecans or walnuts.
- Bake for about 1 hour.
Notes
- Tip 1: Serve with whipped cream or ice cream if desired.
- Tip 2: Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Tip 3: Freeze the cake for up to three months, wrapped tightly.
- Tip 4: Experiment with different fruit fillings for exciting variations!
- Tip 5: Dust the top with powdered sugar for a lovely presentation.