Easy Cherry Pineapple Dump Cake fills the kitchen with warm, sweet smells and a perfectly crispy topping in under an hour. This dessert uses pantry cans and a box of cake mix, so it’s fast when you need something cozy and crowd-pleasing. If you enjoy simple, fun sweets, you might also like our Crispy Cotton Candy Cheesecake Bombs, a playful treat that’s just as family-friendly.

Why Make This Recipe

Quick & easy: ready from pantry to oven in about 10 minutes of prep.
Family favorite: kids and grown-ups love the sweet cherry-pineapple combo.
Budget-friendly: uses canned fruit and a boxed cake mix for low cost.
Hands-off baking: no mixing bowls or fancy tools — just assemble and bake.

What makes this dump cake stand out is the contrast between warm, bubbling fruit and a golden, crunchy topping that smells like butter and vanilla as it bakes. It brings a comforting, nostalgic feel — the kind of dessert that makes you want a second scoop of ice cream. For another bright, elegant fruit cake idea, try our Blueberry Lemon Mascarpone Cake.

Ingredients

For the fruit base:

1 (21 oz) can cherry pie filling (regular or low-sugar)
1 (20 oz) can crushed pineapple, drained

For the topping:

1 (15.25 oz) box yellow cake mix (dry, do not prepare)
1 cup (2 sticks / 226 g) unsalted butter, melted

Optional add-ins and garnishes:

1/2 cup chopped pecans or sliced almonds (optional, for extra crunch)
Vanilla ice cream or whipped cream, for serving
Maraschino cherries for garnish (optional)

Notes: drain the crushed pineapple well so the topping gets crisp. Use unsalted butter so you can control salt level, or salted butter if you prefer a touch more flavor.

How to Make Easy Cherry Pineapple Dump Cake

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little butter or cooking spray. (Why: a greased pan helps the edges come away cleanly.)
Spread the cherry pie filling in an even layer across the bottom of the dish.
Scatter the drained crushed pineapple evenly over the cherries. Try to distribute it so each bite has both fruits. (Mini-tip: pat the pineapple gently with a paper towel if it seems very wet.)
Sprinkle the dry yellow cake mix evenly over the fruit. Do not stir — the dry mix forms the crispy topping as it bakes.
Pour the melted butter slowly over the cake mix. Aim to cover most of the surface; small dry spots are okay. (Why: the butter soaks the cake mix and makes the golden, crunchy crust.)
If using nuts, sprinkle them over the top now.
Bake for 35–45 minutes, until the topping is golden brown and the fruit bubbles around the edges. If the top browns too quickly, tent with foil for the last 5–10 minutes.
Let the dump cake rest 10–15 minutes before serving so it sets slightly and is easier to scoop.

How to Serve Easy Cherry Pineapple Dump Cake

Scoop warm with a big spoon and top with vanilla ice cream for a hot-and-cold contrast.
Serve with a dollop of whipped cream and a toasted nut sprinkle for extra texture.
For a farmhouse look, spoon onto small dessert plates and garnish each with a maraschino cherry.

How to Store Easy Cherry Pineapple Dump Cake

Room temperature: cover loosely and keep up to 24 hours (best fresh).
Refrigerator: store in an airtight container for up to 4 days. Warm slices gently in a 325°F oven for 8–12 minutes or microwave single portions for 20–30 seconds.
Freezer: cut into portions, wrap tightly in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Tips to Make Easy Cherry Pineapple Dump Cake

Drain the pineapple well to keep the topping crisp.
Sprinkle the cake mix evenly — clumps will leave undercooked spots.
Use melted butter, not cold, so it soaks the dry mix properly.
Tent with foil if the top gets too dark before the fruit bubbles.

Variation (if any)

Gluten-free: swap the yellow cake mix for a gluten-free boxed cake mix.
Tropical twist: add 1/2 cup shredded coconut to the topping for extra flavor.
Mixed berries: replace cherries with a mixed berry pie filling for a different fruit profile.

FAQs

Can I use fresh pineapple instead of canned?

Yes. Chop fresh pineapple small and cook it down briefly with a tablespoon of sugar so it releases less liquid, then drain. Too much fresh juice can make the topping soggy.

Can I make this ahead of time?

You can assemble and refrigerate for a few hours before baking, but for the crispiest top, bake the same day you assemble.

How do I keep the topping extra crunchy?

Use a dry cake mix (don’t prepare it), drain the pineapple well, and make sure melted butter covers the surface. Baking until golden and letting it rest also helps.

Can I add other fruits or fillings?

Yes — apples, pears, or berry pie fillings work well. Adjust bake time if you use thicker fillings.

Conclusion

This Easy Cherry Pineapple Dump Cake is a cozy, no-fuss dessert that gives you warm fruity filling and a perfectly crispy top with almost no work. It’s the kind of dish that brings families together at the table and smells amazing as it bakes. If you want a quick, sweet treat that still feels homemade, this is it — simple pantry staples turn into something special. For a guide with similar ingredients and a slightly different take, check this Cherry Pineapple Dump Cake- Just 5 Ingredients!. Please leave a comment and a star rating if you try it, and share on Pinterest or Facebook so friends can find it too. What twist did you try? Let us know below!