Cherry pineapple dump cake is a bubbly, fruity dessert of crushed pineapple and cherry pie filling covered with dry cake mix and melted butter, baked until the top is golden and crisp.

It has just four main ingredients and needs only ten minutes of prep, so it is a reliable dessert for a busy weeknight or a family gathering.

Cherry pineapple dump cake in a baking dish

Why This Cherry Pineapple Dump Cake Recipe Works

Sweet pineapple and tart cherries balance each other, so the filling tastes bright and layered rather than flat and sugary.

The pineapple juice moistens the bottom of the cake mix and helps it cook into a soft, cobbler like layer while the top browns.

Melted butter poured over the dry mix gives an even, golden crust with a slightly crisp edge.

Ingredients for Cherry Pineapple Dump Cake

You need a can of crushed pineapple with its juice, a can of cherry pie filling, a box of yellow cake mix, melted butter, and chopped pecans if you like some crunch.
Do not drain the pineapple, because the juice is what moistens the cake mix from below.

Crushed pineapple. It adds juice and sweetness that moisten the cake layer.

Cherry pie filling. It adds tart, jammy fruit and a deep red color.

Cake mix. It becomes a golden cobbler style crust.

Butter. It melts into the mix and browns the top.

Pecans. They add a toasty crunch over the top.

How to Make Cherry Pineapple Dump Cake

1. Heat the oven. Heat the oven to 350 degrees F and grease a nine by thirteen inch baking dish.

2. Add the pineapple. Spread the crushed pineapple with its juice evenly in the dish.

3. Add the cherries. Spoon the cherry pie filling over the pineapple and spread gently.

4. Add the cake mix. Sprinkle the dry cake mix over the fruit, covering the whole surface without stirring.

5. Add the butter. Pour the melted butter evenly over the cake mix, and sprinkle on the pecans.

6. Bake. Bake for fifty to sixty minutes until the top is golden and the fruit is bubbling, then cool for fifteen minutes before serving.

Pour the butter in slow, even lines over the cake mix so no dry patches remain, because dry spots stay powdery after baking.

Do not stir after layering, since mixing the fruit and cake mix gives a gummy texture instead of a crisp topping.

If the top browns too quickly, cover the dish loosely with foil for the last fifteen minutes.

How to Serve Cherry Pineapple Dump Cake

Serve the cake warm with vanilla ice cream or whipped cream. It pairs well with lemon blueberry pound cake and cream cheese pecan cake on a dessert table. For a lighter ending, offer no bake strawberry crunch cheesecake or carrot sheet cake alongside.

How to Store and Reheat Cherry Pineapple Dump Cake

Cover leftovers and refrigerate for up to four days. Reheat single servings in the microwave for twenty to thirty seconds. Freeze cooled portions in airtight containers for up to two months and thaw in the refrigerator overnight.

Tips and Variations for Cherry Pineapple Dump Cake

Flag the allergens. This dessert contains wheat, milk, soy, and tree nuts when pecans are added, so warn guests with allergies and check each package label.

Keep the juice. Do not drain the pineapple, since the juice moistens the cake mix.

Cover the fruit. Spread the cake mix all the way to the edges.

Pour the butter evenly. This gives an even, golden crust.

Change the flavor. Try white cake mix, and adjust the salt to taste if you use salted nuts.

Toast the nuts. Toasted pecans taste richer.

Rest before serving. The filling thickens as it cools.

Check trusted guidance. For safe storage of leftover desserts, read the Purdue Extension guide to storing leftovers.

If you prefer a thicker topping, sprinkle half a cup of shredded coconut over the cake mix before pouring on the butter.

The dessert is flexible, so you can swap in apple or blueberry pie filling and keep the same method. Fruit fillings vary in thickness from brand to brand, so check the dish after thirty minutes and press down any dry cake mix that has not yet absorbed butter. A final rest of fifteen minutes lets the juices thicken, so each serving holds its shape on the plate and the crust stays crisp at the edges.