Golden brown, bubbly, and syrupy, Cherry Pineapple Dump Cake is what homemade desserts are all about! No complicated technique, no special ingredients, and no fuss — it’s about flavor, texture, and a classically delicious treat to enjoy with friends and family. Anyone can make my cherry dump cake with pineapple. So, don’t wait to give it a try!
Cherry Pineapple Dump Cake
Cherries are sweet, sour, and almost woodsy in their dark flavor. Pineapples are bright, tropical, and vibrantly acidic.
Mixed together? That’s a dessert match made in heaven!
Ingredient Notes & Substitutions
- Cherry Pie Filling – There’s nothing more convenient than a pre-made filling!
Fresh cherries don’t really give the same moisture, but you could cook down some fresh ones to use… just don’t forget to remove those seeds!
- Canned Crushed Pineapple – Small bits are better than large ones! Want to use frozen? That’s fine, but be sure to let them thaw.
And since you can usually only get them in bigger chunks, chop ‘em up a bit more!
- Yellow Cake Mix – We all love to use it! Your favorite brand is perfect to make this recipe. And if you want to use white cake mix instead, then go for it!
- Frozen Butter – This is a super trick for moist, buttery pineapple cherry dump cake! You can easily, evenly distribute the butter throughout.
It slowly melts to drench and enrich the crumble topping, and it really tenderizes that crumb texture!
Tips for Making Cherry Dump Cake With Pineapple
- Try different flavors of cake mix!
Chocolate, white, yellow, strawberry, so on and so forth… I can’t think of any flavors that wouldn’t be good to use!
Mix it up and let us know in the comments which boxed mix you use!
- What about butter substitutes?
I’ve been asked if you can use margarine to make cherry pineapple dump cake.
And here’s the thing: you can, but it’s not ideal.
I’ve already gone over the benefits of using frozen butter (even distribution, buttery topping, and crumb texture). And margarine won’t give the same rich taste or the same moist texture.
If you still want to make that substitute, I’d recommend going with ½ margarine and ½ butter to still get a similar taste and texture.
- Try different flavors of fruit!
There are all kinds of pie filling out there! Pumpkin, blueberry, mixed berry, and so on… and any of them will work in our cherry pineapple dump cake recipe!
Mix a few together, just go with one — whatever you’d like to do!
- What’ll be the perfect finishing touch?
How do you want to top off your homemade pineapple cherry dump cake?
You can make it crunchy with toasted pecans or walnuts. Or, if you like a nutty flavor but not the texture, you can flurry shredded coconut on top!
… Or just enjoy it as it is! Sometimes, sweet and simple is all you want.
Storing and Freezing Pineapple Cherry Dump Cake
Keep leftover cherry dump cake with pineapple in an airtight container so that the crumble doesn’t get stale — and keep it refrigerated to keep the fruit fresh!
Stored properly, you can enjoy it for up to 5 days. Eat the leftovers cold, right out of the fridge, or reheat pineapple cherry dump cake in the microwave.
Kitchen Tools You Will Need
- 8” Round Pan with high sides.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Cherry Pineapple Dump Cake Recipe FAQ
One big mistake you can make is mixing up the ingredients… Don’t do it!!
The melting butter and bubbling filling will work their magic in the oven, merging the layers and forming an unbelievable crumbly, tender texture. Trust the process!
There is definitely a yummy, ooey gooey aspect to fruity dump cake.
However, it’s more melty and syrupy than necessarily gooey, and the buttery crumb makes up a lot of the texture!
Yes, absolutely! That fruit will turn sour fast if left at room temperature.
Just take the time to let it cool down before wrapping up and storing.
With love, from our simple kitchen to yours.
Other Dump Cake Recipes
Cherry Pineapple Dump Cake Recipe
- 21 ounce can cherry pie filling
- 14 ounce can crushed pineapple
- 15.25 ounces box yellow cake mix
- 12 tablespoons unsalted butter, (1 1/2 sticks) frozen and chopped
- Preheat oven to 350 degrees F and spray 8” round cake pan with cooking spray
- Dump cherry pie filling and crushed pineapple into cake pan and spread evenly
- Dump the entire bag of cake mix on top of fruit and spread evenly. Smooth out any large clumps
- Top with chopped, frozen butter. Be sure to get butter all the way to the edge.
- Bake for 45-60 minutes until the top is golden brown and bubbly.
- Remove from oven and let cool slightly
- Serve warm or cold with ice cream and or whipped topping.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2023
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