Name: Cherry Pineapple Dump Cake – One of the Best Cherry Dump Cake Recipes
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 1 can (21 oz) cherry pie filling; 1 can (20 oz) crushed pineapple, undrained; 1 box (15.25 oz) yellow cake mix; 1/2 cup (1 stick) unsalted butter, sliced into thin pats

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Let’s be real. If baking were a sport, dump cakes would be the no-sweat event I’d always sign up for. This Cherry Pineapple Dump Cake proves why. It’s one of those cherry dump cake recipes that feels like cheating—but in the best way. With just three ingredients and basically no prep, you toss it all together and let the oven work its magic. The gooey cherry-pineapple filling bubbles up into the golden, buttery cake topping like it’s got a mission to make your kitchen smell like happiness. You get sweetness from the cherry pie filling, a little tang from the pineapple, and that warm, buttery crunch on top. No mixer, no stress, no regrets. Even my neighbor, who claims she’s ‘not into sweets,’ asked for the recipe after one bite. It’s easy to see why cherry dump cake recipes 3 ingredients are always trending. This cherry dump cake recipe checks all the boxes for busy nights, last-minute dessert cravings, and impromptu potlucks. Whether you’re hunting for cherry pie dump cake recipes or just want a fast fix for your sweet tooth, this is your golden ticket.

1) Key Takeaways
2) Easy Cherry Pineapple Dump Cake Recipe
3) Ingredients for Cherry Pineapple Dump Cake
4) How to Make Cherry Pineapple Dump Cake
5) Tips for Making Cherry Pineapple Dump Cake
6) Making Cherry Pineapple Dump Cake Ahead of Time
7) Storing Leftover Cherry Pineapple Dump Cake
8) Try these Cakes next!
9) Cherry Pineapple Dump Cake Recipe
10) Nutrition

1) Key Takeaways

Uses just four simple pantry ingredients
No mixing bowls needed, everything goes right in the baking dish
Perfect beginner dessert with big crowd-pleasing flavor
Pairs wonderfully with vanilla ice cream

2) Easy Cherry Pineapple Dump Cake Recipe

I’ve baked a lot of cakes in my day, but cherry dump cake recipes always get a gold star for ease. This one? It’s sweet, tart, buttery, and made with four ingredients I usually already have. The magic begins the moment you open that can of cherry pie filling. You’ll notice the bright red, glossy fruit begging for a golden crust on top. So we give it just that—via a box of cake mix and pats of butter that melt into something warm and deeply comforting.

I’ve made this cherry pineapple dump cake more times than I can count. It’s my go-to for busy nights when I still want dessert but my brain says, “Let’s not turn the kitchen upside down, okay?” I toss everything in the pan, pop it in the oven, and like magic, a cherry pineapple wonder appears. And you’d never guess it was so effortless.

This recipe stands tall among cherry dump cake recipes 3 ingredients. Whether you’re after a fast dessert or something sweet to follow dinner, this dish delivers every single time. The buttery topping? It might just be the best part. But don’t take my word for it—try it, and thank me later.

3) Ingredients for Cherry Pineapple Dump Cake

Cherry Pie Filling: One 21-ounce can of cherry pie filling sets the fruity tone for this dump cake. It’s sweet, slightly tangy, and totally spoon-worthy even before baking.

Crushed Pineapple: A 20-ounce can of crushed pineapple, juice and all, adds moisture and that perfect tropical bite. Don’t drain it. We want that juice mingling with the cherry for a soft, syrupy base.

Yellow Cake Mix: One 15.25-ounce box of yellow cake mix gives us that fluffy, buttery topping. It’s the magic layer that pulls everything together without needing to measure flour or sugar.

Unsalted Butter: Half a cup, sliced into thin pats. Lay them evenly over the cake mix so it bakes up golden and crisp in just the right spots. Don’t skip this part—it’s what makes the crust sing.

4) How to Make Cherry Pineapple Dump Cake

Step 1: Preheat your oven to 350°F. Grab a 9×13 inch baking dish and give it a light coating with nonstick spray or a thin rub of butter.

Step 2: Dump the entire can of crushed pineapple into the dish. Spread it out with a spoon until it covers the bottom evenly.

Step 3: Spoon the cherry pie filling on top. You can swirl it a little into the pineapple if you like, or leave it in a layer for that two-tone fruit effect.

Step 4: Sprinkle the dry cake mix evenly over the fruit. Don’t stir. Just let it sit on top like a blanket waiting for its buttery crown.

Step 5: Dot the surface with butter slices, spacing them to cover as much area as possible. This is what gives us those buttery golden edges.

Step 6: Bake for 50 to 55 minutes, until the top is golden and bubbling at the edges. The smell will make it nearly impossible to wait.

Step 7: Let it cool slightly before scooping. Serve warm with vanilla ice cream if you’re feeling extra sweet.

5) Tips for Making Cherry Pineapple Dump Cake

Here’s where a few small moves make this cherry dump cake recipe shine. First, slice the butter thin so it melts evenly over the dry mix. If you leave gaps, some spots won’t brown as well. You want a crisp, golden top, not dry cake powder peeking through.

Second, don’t stir. It’s called dump cake for a reason—dump and bake. Stirring muddles the layers and ruins the distinct fruity bottom and crumbly topping that makes this dessert special. Trust the process.

Third, let it rest for 10 minutes before serving. That gives the fruit juices time to thicken up slightly, which means no puddles on the plate. And if you’re into trying different takes, cherry dump cake recipe with cake mix works great with white, butter pecan, or even spice cake mix. It’s very forgiving and plays well with flavor swaps.

6) Making Cherry Pineapple Dump Cake Ahead of Time

If you’re hosting or prepping in advance, this dump cake works like a dream. Bake it earlier in the day and just reheat it in a warm oven before serving. I’ve even prepped the layers the night before (minus the butter), covered the dish, and chilled it overnight. Then I added the butter just before baking. Came out perfect.

You can also bake it fully, cool it down, then cover and refrigerate. It’ll still taste amazing the next day, though the top may lose a little crisp. A quick stint in the oven fixes that right up. If you’re planning a potluck or holiday dinner, having this ready ahead of time takes dessert stress off your plate.

Dump cake recipes cherry or otherwise don’t usually get better with age—but this one holds up. Which is another reason it’s earned a permanent spot in my recipe box.

7) Storing Leftover Cherry Pineapple Dump Cake

Leftovers? Lucky you. Cover the dish with foil or transfer portions to airtight containers. Keep in the fridge for up to four days. When you’re ready to reheat, pop a portion in the microwave or warm it in the oven. Either way, that fruity goo and buttery crunch come right back to life.

If you’ve got extra cherry dump cake recipes in mind, know that this one freezes pretty well too. Let it cool completely, then wrap tightly in foil and store in a freezer-safe container. It’ll keep for a couple of months. To reheat, thaw overnight in the fridge and bake at 300°F until warmed through.

I wouldn’t freeze it with ice cream, though. Just in case that needed saying.

8) Try these Cakes next!

9) Cherry Pineapple Dump Cake Recipe