Easy Cherry Pineapple Dump Cake
This simple dessert uses just a few pantry staples to create a sweet, bubbly fruit cobbler with a golden-brown, buttery crust. Canned fruit is topped with dry cake mix and butter, then baked until perfect. Serve it warm on its own or with a scoop of vanilla ice cream.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 8
- Difficulty
- Easy
Allergen information: may contain eggs, gluten, milk, nuts, soy, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 595 gcherry pie filling
- 567 gcrushed pineapple, undrained
- 432 gyellow cake mix
- 227 gunsalted butter, cold, thinly sliced
- 1 cuppecan, chopped(optional)
Equipment
spatula · oven · knife · baking dish
The method
Step by step
- 1
Preheat your oven to 175°C (350°F).
About 5 min
Cook’s note: No need to grease the baking dish; the butter and fruit juices will prevent sticking.
- 2
Spread the cherry pie filling evenly across the bottom of a 9x13 inch (23x33 cm) baking dish.
About 1 min
- 3
Pour the undrained crushed pineapple over the cherry filling and spread it into an even layer.
About 1 min
Cook’s note: Using the back of a spoon helps to spread the pineapple without disturbing the cherry layer too much.
- 4
Sprinkle the dry cake mix evenly over the top of the fruit.
About 1 min
Cook’s note: Do not stir the cake mix into the fruit; it needs to stay as a dry top layer.
- 5
If using, scatter the chopped pecans over the cake mix.
About 1 min
- 6
Arrange the thin slices of cold butter evenly over the entire surface of the cake mix.
About 1 min
Cook’s note: Covering as much of the surface as possible with butter ensures a golden, crispy topping with no dry spots.
- 7
Bake for 45-50 minutes, or until the top is golden brown and the fruit filling is bubbly around the edges.
About 50 min
Cook’s note: Place the baking dish on a larger baking sheet to catch any potential drips and make cleanup easier.
- 8
Remove from the oven and let it cool on a wire rack for at least 10 minutes before serving.
About 10 min
Cook’s note: Letting it rest helps the filling set slightly, making it easier to serve.
Keep it good
Store leftovers covered in the refrigerator.
Reheat individual servings in the microwave for 30-60 seconds until warm.
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