Cherry Pineapple Dump Cake (4 Ingredient Recipe)
Golden brown, bubbly, and syrupy, Cherry Pineapple Dump Cake is what homemade desserts are all about! So, don’t wait to give it a try!
Ingredients
- 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
Instructions
- 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.
Notes
1 1/2 sticks of butter is equal to 12 tablespoons.
It’s totally fine to grease the baking pan with butter instead of baking spray.
Use an 8” round cake pan, or mix it up and use a square or rectangle pan. Dump cakes are versatile, so experiment and have fun!
Use your favorite canned fruit or mix it up and try using fresh fruit. Dump cakes are very easy going!
When adding the cake mix, I recommend using a fork to break up any large clumps.
Use frozen butter for best results, and be sure to chop it up and distribute it evenly on top of the cake mix.
After baking you might notice some bits of cake mix that didn’t get incorporated. That is totally fine, just be sure to spread the butter more evenly next time.
Nutrition
Serving: 1 | Calories: 465cal | Carbohydrates: 73g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 410mg | Sugar: 30g | Fiber: 2g | Calcium: 135mg | Iron: 1mg