This is insane!
What you may ask? the recipe, or the fact that I have been sharing a lot more recipes with you?
I think both.
Today, I am sharing how to make a cherry pineapple dump cake.
My friend Laurian has been making this cake for years. Laurian is such a great cook and I have shared
her Fried green tomatoes here with you in the past. She is also the same friend who told me about the Dorito casserole
and the Pineapple cake.
Yes, my friends and I like to eat together.
You know the saying “those who eat together stay together”?
Is that suppose to be a family quote or friend quote?!
I like both, because tis is true. It is something very important to us as a family.
It is our family bonding time to catch up on the day and what’s on our minds.
I know this cake has been done before, and I am certainly not the first.
It may be new to you though and you will be so glad I shared it with you.
If you have a party or family gathering, this is perfect.
It is like a cobbler cake. Don’t expect it to come out neat and cake like, because it does not. This is a scooper cake, not a cake you turn over in the pan.
It’s as easy as 1,2 3. You can whip this up and have it in the oven all in 5 minutes.
A little whip cream
or vanilla ice cream on the side.
This truly is one of my favorite desserts. I am so glad you stopped by today.
I now am writer/creator over at Home Pressure Cooking. If you have a Pressure cooker, or perhaps thinking about one, this is the site for you! I not only share easy and yummy recipes I have also created some awesome accessories and gadgets for the Pressure cooker.
RECIPE for dump cake at the end of this post.
I can eat it for breakfast.
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- 1 21 oz. Canned cherry pie filling
- 1 15.5 oz.-20 oz is ok Canned crushed pineapple
- 1 Yellow box Cake mix
- Chopped Walnuts
- 1 stick of butter
- Lightly spray a bundt pan, or pan of choice.
- First layer the bottom with canned cherry pie filling
- second layer can of crushed pineapple, juice and all.
- third sprinkle the cake mix on the two layers evenly.
- Cut a stick of butter and place pats of butter around mixture.
- Sprinkle walnuts
- Bake at 350 degrees for 45-55 minutes. Ovens may vary. You know it is done when the top is a nice golden brown.
- Serve warm with whip cream or ice cream on the side.
You're Welcome:) This is a scooper cake. DO NOT try to take out of pan upside down. It will fall apart. Scoop and serve with ice cream or whip cream.
Looks good, but can’t pass these lips.
Thanks for letting us know. Really????
LOL!!
I use a sugar free yellow cake mix and low sugar cherry pie filling, pineapple in juice. Need to use real butter, but it does cut down on the sugar a little. Taste really good! Just don’t eat a lot, it is very rich.
Yum! Looks so good.
Kris
Yum! My mom used to make a cake like this-I love it.
love these dump recipes..
I made one last friday- same way just used chopped pears and pineapple with a carrot cake mix.
we both LOVED it- only 1 piece left.. since the daughter adores cherries-I’ll make this one come friday..
arent ya lovin this spring weather. 72 here today… wooohooo
Yum!!! Pinned it!!!
🙂
We love the cherry dump cake the best, but we also make blueberry too. We make ours in a regular cake pan. When we make our dump cakes, we serve it with vanilla pudding……. Good. Hope you try it too.
It is new to me, and exactly the type thing my family loves, so I’m gonna pin it and make it this weekend.
I have made a dump cake before, but an apple one. However, I know I’d like the combo cherries and pineapple more!!! YUMMY!!!!!
Now I need to check-out the doritos casserole…..
It does look yummy!
I have seen this before – but it has been a while and I never had the recipe. I love the idea of having it with some ice cream! I am all about easy recipes!
This is one of my favorite desserts too! Only, I make a sugar free version ( have a diabetic in the family) with a sugar free cake mix, and cherry pie filling with splenda and no pineapple. You would never guess it is sugar free. We love it for breakfast, on the weekends when a breakfast treat is in order.
I’ve made this many times, but never in a bundt pan. I assume you can’t invert it on a platter? You have to scoop it out? This is one of my favorite desserts.
I considered that, but didn’t want to chance it.
did you invert the bundt pan ok? or did you have to scoop it out?????
It’s a scooper cake:)
If it is a scooper cake, why is it called a dump cake? Dump cake seems to me that it would need to be dumped out of the pan. INO
Look at it any way you want to..but it’s darn good. If you try to dump it, you will have a mess. I believe the premise is, you simply dump all the ingredients in and bake, hence the name:)
i just popped this cake in the over to bake for dessert tonight. After it comes out of the oven how should I store it? Should I place in the refrigerator and pop back into the oven before I serve? Thanks.
Hi Sandy, not what I would do is leave it out at room temp and then perhaps scoop what you will on your plate and microwave for just a few seconds.
It’s new to me, and it looks YUMcious! Got to pin it!
I’ve made this in the past and remember how delicious and easy it is! Thanks for reminding me!
Does the butter disperse? or does it all just melt in one spot?
It disperses right into the cake:)
What size can of crushed pineapple do you use?
It is the 20 oz. can.
for the cake mix do you make it up with the directions on the box or just add the dry to the pan I have never made a dessert like this before but this sounds vwey yummy
NO..you just sprinkle the mix on top. It is amazing how that works:)
This is a wonderful and simple cake to make. My mother taught my brother and I how to make it when we were kids. We have passed it along to our kids. It is a comfort food in our family. I am going to make this tonight. Thanks for posting this. It brings back so many memories!
This sounds awesome!! Do you have to use both fruits, or will it come out just as moist with just one? I wasn’t sure if the juices from the pineapple maybe acted as the wet ingredients for the dry cake mix and if leaving it out would make a difference in the texture of the cake?
I am not sure about that honestly. I would assume YES, but don’t want to tell you for sure because this was the first time I made it and I used both cans.
Must have 2 cans or it will be dry. Try a spin on this and add coconut and macadamia nuts! Nice tropical version. Yummy! Make this all the time!
I love to make this cake. Except instead of using a yellow cake, I use a pineapple upside down boxed cake. Yes it does turn out sweeter but it is good. I am unable to eat it now because I am a diabetic, ( no not from this cake) but i make it for my husband and daughter.
Looks delicious! I don’t care for cherries, though, so I’m going to try it with strawberries instead. 🙂
This may be a silliy question but do you have to leave this cake in the pan or can it be placed on a cake plate? It looks delish!
Not silly at all. This needs to remain in the pan or you can even scoop it in mason jars. It’s not a pretty looking cake on a platter:) Tasty as all heck though.
This cake looks delicious and I plan on trying it this weekend. However, my nephews have nut allergies. Will it be just as good without the nuts or is there some other topping that can substituted,
I am sure it will be just as delicious without. Not sure what else could be substituted that would be nut free.
I’ve been making this for decades without nuts, it’s just as good 🙂
I wonder if you could change this up and do something like this. Take half the cake mix sprinkle in pan. top with half the butter, top with fruits, then the rest of the cake mix and butter and nuts. bake. Then turn out of cake pan. Might work? Might have to try…
Try it Joan and let us know:)
Just baked this tonight. I followed the recipe to a tee, but you did say ovens vary. Mine is usually on the money with recipes, but this one took twice the time to fully cook. But thanks!
So it took 80 minutes?? Holy cow, that is some variation there. Hope it was good regardless. I never had anyone try it and say otherwise:)
I have always loved this recipe! I make it in a 9×11 pan and add a little bit of brown sugar and cinnamon on top (before the butter).
I didn’t see any where about the baking time or the temperature of the overn
Did you print the recipe? It is on the recipe card.
350 degrees for 45-55 minutes
This looks wonderful, however, when I made it the cake did not bake, it was like sawdust. Any idea what I did wrong?
Not enough butter on top? And perhaps it needed to be baked longer? I have made these dozens of times and always a success..so sorry:(
I MELT THE BUTTER AND POUR OVER CAKE MIX—COVERING EVERY BIT OF DRY CAKE MIX——-YUMMY
That’s a perfect idea! Thanks for sharing.
This is one of my favorite cakes. But I find it is getting to be too sweet for me as I get older. I wish I could think of a way to make it less sweet, because I really do love it.
There are different fruits you can use..perhaps peaches.
I’ve been making this for years. I like to add the juice of a lemon and a little zest to help balance the sweetness a little more. Everyone loves it!
Wonder if you could make in a slow cooker?
Yes I have seen it done!
What size can of pineapple?
15.5 oz.
I’m grandma from Poland, and this will be the first time of experimenting with your receipe – wish me lack!
Good luck Ada!
Just put this in oven, first tiime making it. i used the canned cherry filling, but also added some rhurbar, I love rhurbard!!!!. Hoping because i didn’t have pieapple for the juice I’ll still get enough l;iquidfrom rhurbarb. I’ll post agsin after I taste it.
Looks yummie, I will be making it this weekend. Thank you.
Just made the cake and the cake mix was still dry/not cooked on top. What happened?
Cheryl
Sound like you didn’t use enough butter or spread the butter pats evenly. You could always add cooking butter spray on top as well midway through baking.
I will melt the butter as done in some other recipes I’ve seen and pour over cake mix; my finished product looked like a checkerboard where the slices of butter were placed and some areas in between were just dry cake mix.
I just found this on Pinterest. I will be making it for my book club. Looks delicious and seems so easy. I will try the original cherry, pineapple. Thanks for sharing!
I did a Peach, Apple and Cranberry one time and it was great. I used Apple Pie Filling, Caned Peaches and then Dried Cranberries. I soaked my Cranberries in some orange juice to re-hydrate them then I dried them off. I then mixed them with the apple pie filling and spread that on the bottom of the dish and top them with the peaches then do one of two cake mixes. I will use yellow or spice cake mixes. When I make the homemade Whipped Cream I will put in some Cinnamon to it for a little flavor.
It’s in the oven now and smells delicious!. Hope it will be good as I am serving it for my Club dessert. Someone mentioned serving it with pudding. Did you serve the pudding on top or on bottom of the fruit and what kind of pudding? Please help.
I added ice cream on top. Never did pudding.
Had stroke and can no longer have nuts. Is it possible to make this without them?
Sure you can!
Thank you for sharing this fanstastic recipe. My cake turned out perfectly … I’m a new fan♥️