Oh, you are going to LOVE this Cherry Pineapple Dump Cake! Seriously, it’s one of those magical recipes that looks way fancier than it is. I remember the first time I made it for a potluck – people were raving and asking for the recipe, and I just smiled because it took me maybe ten minutes to throw together. It’s the ultimate “wow your friends without breaking a sweat” kind of dessert. The best part? You just dump everything into a pan, hence the name, and let the oven do all the hard work. It’s so incredibly moist and sweet, with those lovely bursts of cherry and pineapple.
Why You’ll Love This Cherry Pineapple Dump Cake
Seriously, this Cherry Pineapple Dump Cake is a lifesaver for busy days or when you need a crowd-pleaser ASAP. Here’s why it’s a go-to:
- Super Simple: Minimal prep means almost no effort!
- Quick to Make: Ready for the oven in about 10 minutes flat.
- Crowd-Pleaser: That sweet, fruity, buttery combo is a guaranteed hit.
- Versatile: Easily swap fruits or cake mixes for endless variations.
Gathering Your Cherry Pineapple Dump Cake Ingredients
Alright, let’s get our ingredients ready for this amazing Cherry Pineapple Dump Cake! It’s honestly one of the easiest dessert recipes out there because you don’t need anything fancy. First up, you’ll need one box of yellow cake mix. I usually go for the standard 18.25-ounce size, but honestly, any yellow cake mix will work. Then, grab a can of cherry pie filling – the 21-ounce size is perfect. Don’t drain this one; we want all that syrupy goodness! Next, you need a 20-ounce can of crushed pineapple, and this one *also* needs to be undrained. That juice is pure gold for keeping the cake moist. If you like a little crunch, which I totally recommend, get yourself about a cup of chopped pecans. Totally optional, but they add such a nice texture! Finally, the magic binder: 1 cup (that’s two sticks!) of unsalted butter. Make sure it’s melted before you pour it over everything. Using good quality ingredients really makes a difference, even in a dump cake!
Ingredient Notes and Substitutions for Cherry Pineapple Dump Cake
Okay, a quick word on a couple of these ingredients for your Cherry Pineapple Dump Cake. The reason we keep the pineapple juice is crucial – it adds so much moisture and helps cook the cake mix. It’s like a little flavor boost! If cherries aren’t your jam, no worries at all! You can easily swap the cherry pie filling for blueberry, strawberry, or even apple pie filling. And if you don’t have yellow cake mix, a white cake mix works wonderfully too, giving you a slightly different flavor profile. The pecans are great for texture, but if you’re not a fan or have allergies, just leave them out. It’ll still be delicious!
Step-by-Step Guide to Making Cherry Pineapple Dump Cake
Alright, let’s get this deliciousness into the oven! Making this Cherry Pineapple Dump Cake is honestly so straightforward, you’ll wonder why you haven’t made it a million times already. First things first, you’ll want to preheat your oven to 350 degrees Fahrenheit (that’s 175 Celsius). While that’s warming up, grab your baking dish – a standard 9×13 inch pan is perfect. Now, here’s the magic: just spoon the cherry pie filling evenly into the bottom of the dish. Try to get it spread out as much as you can. Next, gently spoon the crushed pineapple right over the cherry layer, making sure to get all that yummy juice in there too. Don’t stir them together, just let them sit in their own layers! Then comes the cake mix. Just sprinkle the entire box of dry yellow cake mix evenly over the top of the pineapple. Don’t pack it down or anything, just a nice, even dusting. If you’re using the chopped pecans, sprinkle those over the cake mix now. They’ll get toasty and delicious! The final, crucial step is to slowly and evenly pour the melted butter all over the entire top of the cake mix, making sure to cover as much of it as possible. This is what makes it all turn golden and amazing!
Baking Your Perfect Cherry Pineapple Dump Cake
Now for the best part: baking! Pop that prepared dish into your preheated oven. You’ll want to bake it for about 40 to 50 minutes. Keep an eye on it – you’re looking for that beautiful golden brown color on top, and you should see the edges getting nice and bubbly. That’s how you know it’s ready!
Cooling and Serving Your Cherry Pineapple Dump Cake
Once it’s out of the oven and looking gorgeous, let it cool down just a little bit. Maybe 10-15 minutes. This helps it set up. It’s absolutely divine served warm, especially with a big scoop of vanilla ice cream melting over the top. So good!
Tips for Cherry Pineapple Dump Cake Success
Want your Cherry Pineapple Dump Cake to be absolutely perfect every single time? It’s pretty foolproof, but here are a few little tricks I’ve picked up. First, when you’re spreading those fruit layers, try to get them as even as possible in the pan. This helps the cake mix cook evenly. And for that buttery, golden top, make sure you really pour that melted butter all over the entire surface of the cake mix. Don’t be shy! If you miss a spot, you might get a dry patch. Also, if you notice the top browning a little *too* quickly before the rest is bubbly, you can always loosely tent it with foil for the last 10-15 minutes of baking. It’s all about getting that perfect balance of cooked-through and beautifully golden!
Frequently Asked Questions About Cherry Pineapple Dump Cake
Got questions about making this amazing Cherry Pineapple Dump Cake? I’ve got answers!
Q: Can I use a different fruit filling in my Cherry Pineapple Dump Cake?
Absolutely! While cherry is classic, feel free to use blueberry, strawberry, or even apple pie filling. Just make sure to get the same size can (around 21 ounces). It’s a great way to switch things up!
Q: What kind of pan is best for a Cherry Pineapple Dump Cake?
A standard 9×13 inch baking dish is perfect for this recipe. It gives you enough surface area for everything to bake evenly, and it’s the ideal size for most dump cakes. Just make sure it’s oven-safe!
Q: How do I know when my Cherry Pineapple Dump Cake is done?
You’re looking for that gorgeous golden brown color all over the top, and you should see the fruit filling bubbling up around the edges. A toothpick inserted into the center should come out mostly clean, with maybe a few moist crumbs attached, but no wet batter. That’s your sign it’s ready!
Storing and Reheating Your Delicious Cherry Pineapple Dump Cake
Got leftover Cherry Pineapple Dump Cake? Lucky you! Once it’s cooled down a bit, just cover the baking dish tightly with plastic wrap or transfer any extra into an airtight container. It’ll keep nicely in the fridge for about 3 to 4 days. When you’re ready for another slice, you can gently reheat it in the microwave for about 20-30 seconds, or pop a slice in a low oven (around 300°F) for a few minutes until it’s warm again. Oh, and it’s still amazing cold, too!
Nutritional Estimates for Cherry Pineapple Dump Cake
Just so you know, these numbers are approximate and can change depending on the exact brands you use. A serving of this yummy Cherry Pineapple Dump Cake typically has around 450 calories, 25g of fat, 55g of carbohydrates, and 4g of protein. Keep in mind that the sugar content is about 40g, mostly from the fruit and cake mix, and it contains about 350mg of sodium.
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Awesome Cherry Pineapple Dump Cake in 10 Minutes
- Total Time: 50-60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A simple and delicious dump cake featuring cherry and pineapple flavors.
Ingredients
- 1 (18.25 ounce) box yellow cake mix
- 1 (21 ounce) can cherry pie filling
- 1 (20 ounce) can crushed pineapple, undrained
- 1 cup chopped pecans (optional)
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Spread the cherry pie filling evenly in the bottom of a 9×13 inch baking dish.
- Spread the crushed pineapple with its juice over the cherry pie filling.
- Sprinkle the dry yellow cake mix evenly over the pineapple layer.
- Sprinkle the chopped pecans over the cake mix, if using.
- Pour the melted butter evenly over the entire dish.
- Bake for 40-50 minutes, or until the top is golden brown and bubbly.
- Let cool slightly before serving.
Notes
- Serve warm with vanilla ice cream for a delightful dessert.
- You can substitute other fruit pie fillings like blueberry or strawberry.
- For a different flavor, try using a white cake mix instead of yellow.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cherry pineapple dump cake, easy cake, fruit cake, dump cake recipe, quick dessert