Cherry Dump Cake
Bursting with sweet and tart flavors, this is the perfect desserts for any time of the year!
Print
Pin
Servings: 12 servings
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 9x13 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
Serving: 1cup | Calories: 118kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 62mg | Fiber: 1g | Sugar: 8g
