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Cherry dump cake recipe idea: baked cherry dessert with a golden crumbly topping in a dark pan
Chef Emma

Cherry Dump Cake

Cherry pie filling and crushed pineapple layered under dry yellow cake mix and butter, baked at 350°F until golden and bubbling. Four ingredients, no mixing.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans cherry pie filling 21 oz / 595 g each
  • 1 can crushed pineapple in juice 20 oz / 567 g, undrained
  • 1 box yellow cake mix 13.25 to 15.25 oz, dry mix only
  • 3/4 cup butter 170 g, cold and thinly sliced, or melted
  • 1/2 cup chopped pecans or sliced almonds optional

Equipment

  • 9x13-inch baking dish
  • Baking sheet

Method
 

  1. Heat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Spread the crushed pineapple with its juice in the dish, then spoon the cherry pie filling evenly on top. Do not stir.
  3. Sprinkle the dry cake mix evenly over the fruit, breaking up lumps, and level it gently without pressing or mixing.
  4. Cover the cake mix completely with thin slices of cold butter, or drizzle evenly with melted butter, reaching the edges and corners. Add nuts if using.
  5. Set the dish on a baking sheet and bake 45 to 55 minutes, until golden and bubbling at the edges. Dab any dry spots with melted butter after 30 minutes.
  6. Cool at least 15 minutes and serve warm with vanilla ice cream or whipped cream.

Notes

Use only the dry cake mix; don't add eggs, oil or water. For a cherry-only version, skip the pineapple and use melted butter. Refrigerate leftovers up to 4 days. Don't taste the raw cake mix. Calories are an estimate per serving from USDA FoodData Central values, without nuts or toppings.