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plate filled with cherry pineapple dump cake and topped with a scoop of vanilla ice cream that is just beginning to melt. cherries and pineapple chunks are visible in the cake.
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5 from 13 votes

Cherry Pineapple Dump Cake

Cherry Pineapple Dump Cake is a quick, easy and delicious! This mouth-watering cake is made with just five simple ingredients and requires almost no effort to prepare. Simply dump the ingredients into a baking dish, pop it in the oven and voila - you have a delicious dessert that is just begging to be topped with a scoop of vanilla ice cream. Perfect for any occasion!
Course Dessert
Cuisine American
Keyword cherry dump cake with pineapple, cherry pineapple dump cake, pineapple cherry dump cake
Prep Time 5 minutes
Cook Time 35 minutes
Servings 16
Calories 227kcal
Author Trish - Mom On Timeout

Ingredients

  • 20 ounces crushed pineapple do not drain (pineapple tidbits can also be used)
  • 21 ounces cherry pie filling
  • 1 teaspoon almond extract or vanilla extract
  • 15 ¼ ounces butter cake mix or yellow or vanilla cake mix
  • 10 tablespoons salted butter sliced

Garnish

  • Ice cream optional garnish
  • Maraschino cherries optional garnish

Instructions

  • Preheat the oven to 350°F. Grease a 9x13 inch baking dish with nonstick cooking spray.
  • Add the pineapple to the bottom of the baking dish and spread into an even layer.
  • Spoon the cherry pie filling over the top of the pineapples, as evenly as possible, and sprinkle on the extract.
  • Sprinkle the golden cake mix evenly over the top of the cherries. Place the pieces of butter on top of the cake mix.
  • Bake for 35 to 45 minutes or until the top is golden brown and the fruit is bubbling.
  • Remove from the oven and let cool for at least 15 minutes. Serve with vanilla ice cream and topped with maraschino cherries

Video

Notes

Storage Information
Leftover cake should be stored in an airtight container in the refrigerator for up to 3 days. You can reheat in the microwave for a few seconds until warmed through, but this cake is great chilled as well!
To freeze, wrap the cake in plastic wrap and then again with aluminum foil. Place in a freezer safe airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator.

Nutrition

Calories: 227kcal | Carbohydrates: 38g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 260mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg