The first time I made this Cherry Dump Cake I almost didn’t believe how few dishes it required and how good it tasted.
It’s one of those recipes that feels indulgent but is ridiculously simple.
If you want a dessert that comes together in minutes and bakes into something comforting and nostalgic, this is it.
This version uses pantry staples and one stick of butter to create a bubbly, jammy fruit base with a crunchy, cake-like topping.
It’s perfect for weeknight desserts, potlucks, or when you want something that looks homemade with minimal effort.
Why You’ll Love This Recipe
- Super fast: it takes under 10 minutes to assemble.
- Minimal cleanup: you use one pan and a few utensils.
- Crowd-pleaser: sweet, tart, and nutty flavors everyone recognizes.
- Scalable: easily doubled or halved depending on the gathering.
- Versatile: swap nuts, fruit, or cake mix for different flavors.
The texture is what sells this dessert. The pineapple and cherry filling bubble and become jammy in the oven, creating a moist, fruity layer. The dry yellow cake mix, dotted with butter, melts and toasts into a crisp, crumbly topping that resembles a crunchy cake crust. Chopped pecans add a salty, toasty counterpoint that gives textural contrast in every bite.
"Five stars — I brought this to a church potluck and it disappeared in minutes. So easy and so good!" — Emily, reader
Key Ingredients
Crushed pineapple (16 oz can)
Crushed pineapple brings moisture, natural sweetness, and a tang that prevents the dessert from becoming cloyingly sweet. Do not drain it — the juice helps the cake mix hydrate and the filling to bubble, creating the classic dump cake texture. Brands with pineapple packed in juice (not syrup) give the best bright flavor.
Cherry pie filling (28 oz can)
Cherry pie filling is the flavor anchor here. Its thick syrup and whole cherries create color and body in the middle layer. For the best result, pick a brand with visible cherry pieces and a good balance of sweetness and tartness.
Yellow cake mix (18 oz)
The boxed yellow cake mix is not being baked into a batter; it becomes a crisp, crumbly topping as the butter melts through it. Using a standard brand ensures consistent sweetness and texture. Don’t replace with self-rising or add extra liquid — the dry mix works by absorbing fruit juices.
Butter (1 stick)
Butter is essential because it melts and toasts the cake mix into a golden, buttery crust. Use salted or unsalted according to your pantry, but if you use unsalted, a pinch of flaky sea salt on top before baking lifts the flavors beautifully.
Full ingredient list:
- 1 (16 oz) can crushed pineapple (do not drain)
- 1 (28 oz) can cherry pie filling
- 1 (18 oz) box yellow cake mix
- 1 cup chopped pecans
- 1 stick (1/2 cup) butter
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F. Grease a 9″ x 11″ baking pan lightly with butter or nonstick spray. This helps the finished cake release easily and keeps the edges from sticking.
Pro Tip: I use an oven thermometer to ensure an accurate 350°F — even small temperature differences change how the top browns.
Step 2: Layer the pineapple
Open the can of crushed pineapple and pour it into the prepared pan, including all the juice. Spread it in an even layer so every corner has some fruit and syrup. This juice is crucial; it hydrates the cake mix and mingles with cherry filling later.
Pro Tip: Use the back of a spoon or an offset spatula to smooth the pineapple into an even, thin layer for uniform baking.
Step 3: Add the cherry layer
Spoon the cherry pie filling over the pineapple, spreading it gently so it covers the fruit without mixing them fully. The cherries create pockets of flavor and the thick filling adds a glossy, syrupy layer.
Pro Tip: If your cherry filling is extra-thick, warm it for 10–15 seconds in the microwave to make it easier to spread.
Step 4: Make the topping
Combine the chopped pecans with the dry yellow cake mix in a bowl. Sprinkle this mixture evenly over the fruit layers, covering them completely. The nuts add crunch and a toasty flavor once baked.
Pro Tip: Toss the pecans into the cake mix rather than sprinkling them separately — this ensures each bite has crumb and nut.
Step 5: Add butter and bake
Slice the stick of butter into thin pats and dot them across the top of the cake mix so the melting butter can soak through evenly. Place the pan in the preheated 350°F oven and bake for 45 to 55 minutes. The top should be golden and the fruit should be bubbling at the edges.
Pro Tip: You’ll know it’s ready when the top is golden brown, the center is no longer doughy, and you see bubbling juices along the sides of the pan. If the top browns too quickly, tent with foil for the last 10–15 minutes.
Expert Tips for Success
- Use the juice: Do not drain the crushed pineapple. The extra liquid is the mechanism that turns the dry cake mix into a tender, almost cobbler-like crumb. If you accidentally drain it, add 1/4 cup of water back to the pan.
- Even butter distribution: Slice the butter into thin pats and distribute them evenly. Larger chunks melt unevenly and can leave greasy spots. Thin slices ensure the cake mix hydrates uniformly.
- Temperature accuracy: Ovens vary. An oven thermometer and rotating the pan halfway through baking will give you a more even bake, especially if your oven has hot spots.
- Pan choice matters: A metal 9" x 11" pan heats faster than glass. If you use glass, expect the bake time to be a bit longer; check around 50 minutes. For cast iron skillets, reduce the initial oven time by 5–10 minutes and watch the edges.
- Nuts: Toast the pecans quickly in a dry skillet for 2-3 minutes before chopping to deepen their flavor. Cool them completely before tossing with the cake mix to avoid clumping.
- Don’t overmix anything: There’s no batter to mix here — avoid stirring the fruit layers together. The contrast between the jammy fruit and dry topping is the point.
- Adjusting sweetness: If you prefer less sweet, use a cherry filling labeled "no sugar added" or mix a bit of lemon zest into the pineapple layer to introduce brightness.
- Serving tip: Let the cake sit 10–15 minutes after baking. It firms up slightly and slices cleaner, and the flavors marry as it cools.
- Make-ahead strategy: You can assemble the pan and refrigerate, covered, for up to 8 hours before baking. Add 5–10 minutes to the baking time if coming straight from the fridge.
- Troubleshooting sticky top: If the topping seems soggy after baking, broil for 1-2 minutes while watching closely. This crisps the surface without overbaking the fruit.
Storage & Freezing
Fridge storage:
Allow the dump cake to cool to room temperature for about 30 minutes. Cover the pan tightly with aluminum foil or plastic wrap and refrigerate. It will keep well for 3–4 days. Reheat single servings in the microwave for 20–40 seconds or warm slices in a 325°F oven for 10–12 minutes until heated through.
Freezer storage:
To freeze, cool completely, then cut into portions or leave whole. Wrap tightly in plastic wrap and then foil, or transfer individual pieces to freezer-safe containers. Frozen dump cake will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating from frozen:
If reheating directly from frozen, bake at 325°F covered for 20–25 minutes, then uncover and bake an additional 10–15 minutes until warmed through and the topping is crisp. For single slices, thaw in the microwave for a minute then crisp in a toaster oven if desired.
Variations & Substitutions
Mixed berry dump cake:
Swap the cherry pie filling for mixed berry filling and use sliced almonds instead of pecans for a lighter nut flavor. Add a teaspoon of vanilla to the pineapple for extra depth.
Tropical twist:
Use crushed pineapple and swap cherry filling for mango or peach pie filling. Sprinkle toasted coconut over the top before serving for a summery spin.
Gluten-free option:
Replace the yellow cake mix with a gluten-free cake mix of similar sweetness. Be aware textures vary; a coarser mix may produce a chunkier topping. Ensure your cake mix is labeled gluten-free.
Nut-free and allergy-friendly:
Omit the pecans and add 1/2 cup of old-fashioned oats or a mixture of crispy cereal for crunch. You can also use sunflower seed butter dotted in tiny pats for a nutty flavor without tree nuts.
Lower-sugar adaptation:
Use “no sugar added” cherry filling and pineapple packed in juice, then sprinkle a teaspoon of cornstarch into the cherry layer if it seems too runny. Consider a sugar-free yellow cake mix if available.
Frequently Asked Questions
Q: Can I use fresh cherries instead of cherry pie filling?
A: Yes, but fresh cherries need to be cooked down with sugar to achieve similar syrupy consistency. Pit and halve 3–4 cups of cherries, cook with 1/4–1/2 cup sugar and 1 tablespoon lemon juice until thickened, cool slightly, then use in place of canned filling.
Q: My topping didn’t brown — what did I do wrong?
A: The most common causes are uneven butter distribution or oven temperature too low. Make sure butter is thinly sliced and placed across the surface. Increase oven temperature by 10–15°F if your oven runs cool, and check with an oven thermometer.
Q: Can I make this in a round pan or a skillet?
A: Yes. A 9" x 9" pan or a 10" skillet will work, but baking time will change. A deeper pan may need extra baking time; a shallower pan will bake a bit faster. Watch for bubbling edges and a golden top.
Q: How do I make it less sweet?
A: Use pie fillings labeled “reduced sugar” or “no sugar added,” choose pineapple packed in juice, and consider stirring in a teaspoon of lemon zest into the pineapple layer to cut sweetness with acidity.
Q: Is this recipe freezer-friendly after baking?
A: Yes. Cool completely, wrap well, and freeze up to 3 months. Thaw overnight in the fridge and reheat gently. The texture may change slightly but will still be delicious.
Final Thoughts
This Cherry Dump Cake is the kind of dessert that makes people ask for the recipe and then ask for seconds. It’s fast, forgiving, and endlessly adaptable to what you have on hand.
Please leave a star rating in the recipe card below if you try it, and pin this to Pinterest for your next potluck.
Conclusion
For more variations and other take-and-bake ideas, check out this Cherry Dump Cake guide from The Country Cook: Cherry Dump Cake – The Country Cook.
If you want a classic community-tested take, Allrecipes has a solid entry worth comparing: Cherry Dump Cake Recipe.
For brand-specific tips and a boxed-mix angle, see Duncan Hines’ version here: Cherry Dump Cake | Duncan Hines.
And for a minimalist, three-ingredient approach to inspire shortcuts, read this simple variation: Cherry Dump Cake (Only 3 Ingredients!).
Cherry Dump Cake
Ingredients
Fruit Layers
- 1 can (16 oz) crushed pineapple (do not drain) Brings moisture and sweetness.
- 1 can (28 oz) cherry pie filling Flavor anchor; choose a brand with visible cherry pieces.
Topping
- 1 box (18 oz) yellow cake mix Provides the crispy topping; do not replace with self-rising.
- 1 cup chopped pecans Adds crunch and flavor.
- 1 stick (1/2 cup) butter Essential for a golden crust.
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9" x 11" baking pan lightly with butter or nonstick spray.
- Open the can of crushed pineapple and pour it into the prepared pan, including all the juice. Spread it in an even layer.
- Spoon the cherry pie filling over the pineapple, spreading it gently.
- Combine the chopped pecans with the dry yellow cake mix in a bowl. Sprinkle this mixture evenly over the fruit layers.
- Slice the butter into thin pats and dot them across the top of the cake mix. Bake for 45 to 55 minutes.
