Cherry Dump Cake
A simple and indulgent dessert that combines crushed pineapple and cherry pie filling under a buttery, crumbly topping, perfect for weeknight treats or potlucks.
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.
Notes
Let the cake sit for 10–15 minutes after baking for cleaner slices. Use an oven thermometer for accurate temperature.