This is the version of dump cake I make when I want something a little brighter than the plain pineapple one.
The cherries add that deep sweetness, the pineapple brings a little tang, and together they melt into this soft, buttery base that almost feels like a cobbler. It’s not delicate. It’s not fancy. It’s just warm and comforting.
If you’ve ever searched for an easy dump cake recipe with cherry pie filling, this is exactly that kind of dessert. Three main ingredients. One baking dish. No mixing bowls sitting in the sink afterward.
Ingredients
- 1 can cherry pie filling
- 1 can crushed pineapple, drained
- 1 box yellow cake mix (dry)
- 1/2 cup butter, melted (for best texture)
How I Make It
I start by preheating the oven to 350°F (180°C). I lightly grease a baking dish, nothing special.
First goes the cherry pie filling. I spread it out evenly. Then I add the drained crushed pineapple right over it. I don’t mix too much — just enough so it’s layered evenly.
Next, I sprinkle the dry yellow cake mix over the top. This is where it starts to look strange. Powder on top of fruit. That’s normal.
I drizzle melted butter across the surface. I try to cover as much of the cake mix as I can. If there are small dry patches, it’s fine. It still bakes through.
Then it goes into the oven for about 40–45 minutes. I wait until the top is golden and the edges are bubbling.
What It Turns Into
The top becomes slightly crisp and buttery. Underneath, the cherry and pineapple soften together into a thick, sweet layer. It’s more spoon dessert than slice dessert.
This cherry pineapple dump cake is best served warm. I usually add a scoop of vanilla ice cream and let it melt into the fruit. That’s when it’s at its best.
Simple Notes
If you prefer it sweeter, don’t drain the pineapple fully. If you want it thicker, make sure it’s well drained.
Leftovers keep in the fridge for a few days. Reheat gently before serving.
This Amish-style dump cake isn’t complicated, but it’s one of those desserts people quietly go back for seconds.
