Most likely you’ve already heard of this easy cherry pineapple dump cake recipe and have made it yourself.
My Mom used to make this recipe way back in the 80’s.
Needless to say, it’s been around for a long time!
As a matter of fact, according to Wikipedia, the origins of the dump cake recipe have been traced all the way back to 1968!
However, as long as it’s been around, it’s still one of my favorite all time desserts!
Cherry Pineapple Dump Cake
Maybe it’s one of my favorites because my Mom used to make it a LOT!
Clearly, everything my Mom made just oozed caring and love to me.
Whatever the reason, this cherry pineapple dump cake recipe stands the test of time.
Also Called Lazy Man’s Cake
Back in the day, my Mom called this recipe Lazy Man’s Cake.
As you’re probably guessing by now, based on both names for this recipe, it’s the easiest cake you’ll ever make.
And whoever originally came up with this recipe is a genius!
Who would have thought to use dry yellow cake mix as a topping?
What Is The Difference Between A Dump Cake And A Cobbler?
The only difference between a dump cake and cobbler is the topping.
With dump cake you use dry yellow cake mix and dot the top with butter.
Whereas, with a cobbler, you use either a crumbly flour mixture, a pie crust topping or a biscuit topping.
Obviously, making a dump cake is WAY easier than making a cobbler.
How To Make Cherry Pineapple Dump Cake
The traditional way of making a Dump Cake, or Lazy Man’s Cake, is to use cherry pie filling and crushed pineapple.
Not sure the reason behind the cherry/pineapple combination, but it works!
In my opinion, don’t fix what ain’t broke!
So now, I’m going to take you on a little photographic, step-by-step journey showing you how darn easy this dump cake is to make!
But first, the ingredients.
Not only does the “lazy” reference earn it’s name by how easy this recipe is to make, but also because it’s a 4 ingredient pineapple dump cake.
Yup! Only 4 ingredients!
Clearly, anybody can make this amazingly delicious dump cake!
All you’ll need is:
- Yellow Cake Mix – To me, it really doesn’t matter what brand you get. Duncan Hines, Pillsbury (Amazon), and Betty Crocker are the most popular choices.
- Stick of Butter – Again, it doesn’t really matter what kind of butter.
- Cherry Pie Filling – As you can see from my picture above, I got my local grocery store’s generic brand of cherry pie filling. Just be sure you choose cherry pie filling (Amazon) and not canned cherries. It does make a difference.
- Crushed Pineapple – Get the crushed pineapple (Amazon) that’s in 100% pineapple juice and not the kind in heavy syrup. Be sure to drain the pineapple before you use it for this recipe.
Yup, that’s it! Just 4 ingredients.
Step 1: Dump Cherry Pie Filling Into Baking Dish
I like this Pyrex 3 Quart Glass Oblong Baking Dish with Lid from Amazon.
Step 2: Spread Drained Crushed Pineapple On Top of Cherry Pie Filling
Drain the crushed pineapple thoroughly and then spread it in a layer on top of the cherry pie filling.
Step 3: Sprinkle Dry Yellow Cake Mix Evenly On Top of Pineapple
As many times as I’ve made this cake, it had been a very long time since I prepared it.
So, take note that I smoothed out the yellow cake mix over top of the crushed pineapple.
Don’t do that!
Keep the yellow cake mix loose without flattening it down.
I’ll tell you why later.
Step 4: Dot the Top with Pats of Butter
This is also a crucial step because if you don’t try to cover the entire cake with the pats of butter, some of the top of the cooked cake will be powdery.
After these 4 steps you just pop that bad boy in the oven and let the heat and ingredients do their job!
You will take it out of the oven and be greeted by an amazing aroma of a buttery, crusty-topped fruit cobbler-like creation!
Does Cherry Pineapple Dump Cake Need To Be Refrigerated?
All the years that my Mom made this dump cake, she never refrigerated it and it was fine.
The reason could be because it got eaten up faster than it had a chance to go bad.
However, I honestly don’t believe there is anything in this recipe that would go bad from being stored at room temperature.
But if it makes you feel better, place it into an airtight container and place it into the refrigerator.
It will keep for about 4 to 5 days.
Tips, Tricks, & Substitutions
- You can make this cherry pineapple dump cake with walnuts.
- Make this pineapple dump cake without cherries if that is your preference.
- Don’t spread out the yellow cake mix once you sprinkle it into an even layer over top of the cherries and pineapple. Keep it ‘loose’.
- Make sure you ‘dot’ the entire top of the cake with thin pats of butter so that the top will create a beautiful crust.
- Swap out cherries and pineapple for:
- Pumpkin (see my Pumpkin Dump Cake Recipe)
- Chocolate (Maybe chocolate and cherries? Mmmm!)
- You can also make your dump cake in the crockpot or a Dutch oven.
When you take it out of the oven, you’ll notice that the juices from the cherry pie filling and the crushed pineapple seep up toward the top of the cake.
It all magically blends together so seamlessly!
But here’s the part I wanted to tell you about the importance of not spreading and smoothing down the dry yellow cake mix.
If you do that, the juices won’t be able to seep up all the way through the cake mix.
So be sure to just sprinkle it on top without flattening it down.
Trust me, it will turn out better that way!
Once you try this cherry pineapple dump cake, you’ll be addicted and will want to make it all the time.
My Mom made this for our birthdays several times and it was always so good!
Be sure to serve it while it’s still warm.
Also, it’s delicious with a dollop of whipped cream or a scoop of vanilla ice cream on top!
This cake won’t last long in your household!
Easy Cherry Pineapple Dump Cake Recipe
Easy Cherry Pineapple Dump Cake
- 1 can 21 ounces Cherry Pie Filling
- 1 can 20 ounces Crushed Pineapple, drained
- 1 box Yellow Cake Mix
- 1 stick 4 ounces Salted Butter
- Preheat oven to 350 degrees.
- Spray a 9 x 13 rectangular baking dish with non-stick cooking spray.
- Pour can of cherry pie filling and spread evenly in the bottom of the baking dish.
- Pour can of drained, crushed pineapple over top of the the cherry pie filling evenly, without mixing the 2 ingredients.
- Sprinkle dry yellow cake mix over top of the crushed pineapple, evenly over the entire top. Do not flatten the cake mix down.
- Slice butter into thin pats and evenly place over top of the entire cake.
- Place cake into heated oven and bake for approximately 50 to 60 minutes, keeping an eye on it until it is golden brown on the top.
- Serve warm and top with whipped cream or vanilla ice cream.
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