Easy Cherry Dump Cake
Cherry Dump Cake is the easiest cake to make with just 5 ingredients and one dish. Bursting with sweet and tart flavors, this is the perfect desserts for any time of the year.
Cherry Dump Cake
Dump cakes are a dessert that has been around for so many years! This cherry dump cake has 5 simple ingredients and is full of flavor.
Canned fruit and cake mix never tasted so good. And the topping gets crispier than a cherry cobbler.
If you have unexpected guests coming, need a quick potluck dessert, or even a dessert to end the nice, this cake is fantastic. It’s quick and easy and always comes out perfect.
I love it as much as my Cherry Pie Bars and these turnovers which are puff pastry with cherry pie filling!
Ingredients Needed
Cherry Pie Filling – You can use homemade cherry pie filling or buy your favorite brand at the store. Try it with apple pie filling too.
Crushed Pineapple – For the pineapple, make it crushed. You will dump the pineapple and the juice into the pan.
Cake Mix – Yellow cake mix or box of white cake mix will work. Any brand you prefer or what is on sale.
Butter – I recommend a stick of butter over a stick of margarine. Make sure to fully melt butter.
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How To Make Cherry Dump Cake
First: Preheat oven to 350F and spray the 9×13 pan with cooking spray. Dump in your cherry pie filling and pineapple in the baking dish. Stir to mix.
Second: Sprinkle dry cake mix over the fruit mixture. Make sure the cake mix is in an even layer. Melt your butter and then drizzle it over the top of the cake mix. Sprinkle with nuts if you like.
Third: Bake as directed or until the top is golden brown. Remove and let cool slightly.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
The dump cake needs to be refrigerated once it has been baked and cooled. You can refrigerate the cherry cake, in an airtight container, in the fridge for up to 5 days.
Serving Suggestions
Dump cake can be served straight from the oven or eaten cold. I love to serve warm with a scoop of vanilla ice cream.
If you prefer the cake warm, you can reheat it in the microwave. I would do 20-30 second intervals until warmed up a bit.
Why is it called dump cake?
Dump cake got the name because you essentially dump all the ingredients into your pan and bake. This crushed pineapple and cherry pie filling dump cake stands out from others I have made.
It’s not a cake that you have to whip up a wet batter and pour into your pan. Also, check out my peach dump cake as well. It’s loaded with sweet flavor in every bite!
Can you make it in the crock pot?
You sure can! All you have to do is place the fruit in the bottom of a greased slow cooker. Cover with the cake mix and drizzle with the butter.
Cover and cook on low 4 hours or high 2 hours. Once done, sprinkle with chopped walnuts and dish up a delicious cherry pineapple crockpot dump cake!
Tips for No Leftovers
- Make sure that you make even layer of the cake mix over the fruit. That way, all the cake has a topping.
- I recommend making sure you use butter, not margarine. Melt it and drizzle as evenly as possible to make sure you don’t have unmixed cake powder.
- You can change up the fruit in this recipe if cherry and pineapple aren’t your thing. Just be sure to have the same volume of fruit as this recipe.
- If you are feeling lucky, consider using a chocolate cake instead of vanilla or yellow.
- For a richer flavor, add 2 teaspoons of almonds extract to the fruit mix.
- If you don’t have a can of cherry pie filling, make it homemade!
- Nuts are optional, but they do add a lot of delicious flavor to the cake. I like chopped pecans with this too!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These are some fun ways to change up the cherry dump cake recipe. It’s pretty much the easiest dessert around.
Cherry Dump Cake
Ingredients
- 21 ounces cherry pie filling
- 30 ounces crushed pineapple not drained
- 15.25 ounces white cake mix
- 1 cup unsalted butter
- ½ cup walnuts chopped
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish.
- Dump cherry pie filling and crushed pineapple into the baking dish. Stir to combine evenly.
- Sprinkle cake mix powder over the fruit mixture.
- Melt butter in a microwave safe bowl. Drizzle over cake mix as evenly as possible to try and cover the entire top. It’s ok if a few spots are left uncovered. Sprinkle with chopped nuts.
- Bake at 350 degrees F for 45- 50 min or until fruit is bubbling and cake is a light golden brown. Remove from oven and cool on a cooling rack.
- Serve warm or room temperature with ice cream or whipping cream.
Notes
- Make sure that you make even layer of the cake mix over the fruit. That way, all the cake has a topping.
- I recommend making sure you use butter, not margarine. Melt it and drizzle as evenly as possible to make sure you don’t have unmixed cake powder.
- You can change up the fruit in this recipe if cherry and pineapple aren’t your thing. Just be sure to have the same volume of fruit as this recipe.
- If you are feeling lucky, consider using a chocolate cake instead of vanilla or yellow.
- For a richer flavor, add 2 teaspoons of almonds extract to the fruit mix.
- If you don’t have a can of cherry pie filling, make it homemade!
- Nuts are optional, but they do add a lot of delicious flavor to the cake. I like chopped pecans with this too!
Nutrition
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