Regardless of how you feel about the term “dump cake” – not flattering, we know – we still can’t help but love just about every iteration we’ve tried so far, including (and potentially most of all with) this cherry pineapple dump cake. The great thing about these is that they come together with so few ingredients, they’re great for making with little ones, and since you’re dumping everything into a baking dish anyway, you don’t have to be fussy with the presentation – just focus on how yummy it is!
This fruity cake is made with just five ingredients: cherry pie filling, crushed pineapple, yellow cake mix, chopped walnuts and a stick of butter. That’s it! With that few ingredients, it should come as no surprise that the process for making this is similarly straightforward; spread the cherry pie filling into an even layer, then top it with the crushed pineapple; sprinkle the cake mix evenly over the fruits, top with a layer of butter pats, covering as much of the surface of the cake as possible, then top with walnuts. The butter seeps into the cake mix, the fruits ensure the cake stays moist and the nuts give the perfect amount of crunch.
Let this get golden brown in the oven (and spread around the butter a little if you see any dry bits), then let it cool for 10-15 minutes after it comes out, as this will help it set a bit more. Grab a serving spoon and plop (or dump) this into a bowl. A scoop of ice cream or a dollop of whipped cream on top is all you need to dig into this tasty, perfectly imperfect-looking cake. Enjoy!
Cherry Pineapple Cake
Serves 8; 50 minutes
- 1 (21 oz.) can cherry pie filling
- 1 (20 oz.) can crushed pineapple
- 1 (15.25 oz.) package yellow cake mix
- 1/2 cup walnuts, roughly chopped
- 1/2 cup (1 stick) unsalted butter, sliced thinly into pats
- vanilla ice cream
- whipped cream
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- Spread cherry pie filling in an even layer across baking dish.
- Spread crushed pineapple carefully on top, then sprinkle all of the cake mix on top of pineapple layer.
- Top cake mix with an even layer of butter pats, trying to cover as much cake mix as possible, then top with walnuts.
- Place baking dish in oven and bake for 35-40 minutes, or until cake is golden brown and springs back when touched lightly.
- Remove from oven and let cool 15 minutes before serving.