Helpful Tips
Choose Quality Ingredients: Since this recipe has so few components, using high-quality cherry pie filling and cake mix will make a noticeable difference in the final result.
Don’t Skip the Juice: The pineapple juice is crucial for creating the right moisture level and helping the cake mix cook properly from the bottom up.
Butter Distribution Matters: Make sure to slice your butter into thin, even pats and distribute them across the entire surface. This ensures even browning and prevents dry spots.
Test for Doneness: The cake is ready when the top is golden brown and you can hear the fruit bubbling. If the top browns too quickly, cover with foil and continue baking.
Serving Suggestions: This dump cake is delicious on its own but becomes extra special when served warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Details
. Prep Time: 10 minutes
. Cook Time: 45-50 minutes
. Total Time: 55-60 minutes
. Servings: 12-15 servings
. Difficulty Level: Beginner
Equipment Needed: 9×13-inch baking dish, can opener, measuring cups
This Easy Pineapple Cherry Dump Cake Recipe works because the fruit juices create steam that helps cook the cake mix from below, while the butter on top creates a golden, crispy crust. The result is a dessert with multiple textures and a perfect balance of sweet and tart flavors.
Notes
Cake Mix Variations: While yellow cake mix is traditional, you can experiment with white cake mix for a lighter flavor or even spice cake mix for a more complex taste profile.
Fruit Substitutions: Feel free to swap the cherry pie filling for other flavors like blueberry, apple, or peach. You can also use fresh fruit, but you’ll need to add extra sugar and cornstarch to achieve the right consistency.
Make-Ahead Option: This dump cake can be assembled up to 24 hours in advance and stored covered in the refrigerator. Just add an extra 5-10 minutes to the baking time if baking straight from the fridge.
Dietary Modifications: For a lighter version, you can use sugar-free cake mix and pie filling, though the texture may be slightly different.
Frequently Asked Questions
Q: Can I use fresh pineapple instead of canned? A: While you can use fresh pineapple, canned crushed pineapple works better because it includes the juice necessary for proper cake texture. If using fresh, add about 1/2 cup of pineapple juice.
Q: Why is my dump cake soggy? A: Sogginess usually results from too much liquid or underbaking. Make sure to bake until the top is golden brown and the edges are bubbling. Also, let it cool for at least 15 minutes to allow the layers to set.
Q: Can I double this recipe? A: Yes, you can double the ingredients and use two 9×13-inch pans or one large roasting pan. Adjust baking time as needed, checking for doneness with the same visual cues.
Q: How do I know when it’s done baking? A: The dump cake is ready when the top is golden brown, the edges are bubbling, and you can insert a toothpick into the cake portion (not the fruit) and it comes out with just a few moist crumbs.
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