Description
This Easy Pineapple Cherry Dump Cake is a deliciously simple dessert that combines juicy crushed pineapple, sweet cherry pie filling, and a crunchy golden yellow cake topping. With minimal effort and just a few pantry staples, you can prepare a crowd-pleasing cake that bakes to bubbly perfection, perfect for family gatherings or casual dinners.
Ingredients
Scale
Fruit Layer
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) cherry pie filling
Cake Layer
- 1 box yellow cake mix
Topping
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the dump cake evenly.
- Prepare the baking dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking and to ensure easy serving.
- Add pineapple layer: Evenly spread the undrained crushed pineapple across the bottom of the prepared baking dish for a moist base.
- Add cherry layer: Spoon the cherry pie filling evenly over the pineapple layer, creating a flavorful fruit mix.
- Sprinkle cake mix: Sprinkle the dry yellow cake mix evenly over the fruit layers, covering them completely to form a crust once baked.
- Drizzle butter and add walnuts: Pour melted butter evenly over the top of the cake mix. Optionally, sprinkle chopped walnuts for added texture and flavor.
- Bake the cake: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and bubbly, indicating the cake is cooked through.
- Cool and serve: Remove the cake from the oven and let it cool slightly. Serve warm, optionally topped with vanilla ice cream for an extra special treat.
Notes
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Make sure not to stir the layers once assembled; the texture depends on the layering.
- This cake is best served warm but can be refrigerated and reheated.
- Use fresh pineapple if preferred, but adjust juice accordingly to maintain moisture.
