Dump Cake

All you need are 4 pantry staple ingredients to make this Dump Cake recipe. It's beyond easy to make in a few quick steps.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 30

Servings servings

Calories 379kcal

Author John Kanell

Equipment

9x13 baking dish

Ingredients

1 can cherry pie filling (21-ounce)
1 can crushed pineapple (20-ounce)
1 box yellow cake mix (15.25-ounce)
1 cup unsalted butter cubed (227g)

Instructions

Preheat the oven to 350F. Grease a 9x13-inch baking dish with baking spray.
To the dish, add the cherry pie filling and pineapple and stir together. Sprinkle the dry cake mix over the top of the fruit, spreading into an even layer. Sprinkle the cubed butter over the top of the cake mix.
Bake for 1 hour or until the top is golden brown and the edges are bubbly. Let cook on a wire rack for at least 20 minutes before servings. I love serving this warm sprinkled with chopped walnuts and a scoop of vanilla ice cream. Cover any leftovers and refrigerated for up to 3 days.

Notes

If you want more crunch to the cake, you can add nuts such as chopped pecans or walnuts on top of the cake mix.
You can add more spices to the dump cake, such as cinnamon, nutmeg, or apple pie spice.
A delicious way to serve this cake is with some whipped cream or a scoop of ice cream with a drizzle of caramel.
The cake is gooey and moist, so it can be difficult to tell if it has finished baking. The standard practice of sticking a toothpick into the cake to check for doneness won’t work. Instead, make sure the cake is bubbly around the edges of the pan with crispy spots on top.
Add a handful of shredded coconut to the cake mix before baking for more tropical flavors to go with the crushed pineapple.

Nutrition

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