Make dessert in a snap with this cherry-pineapple dump cake

Print this recipe
Most people think of desserts as meticulous, intricate cakes and pies that take hours to make. Not so with this super easy cherry-pineapple dump cake. Funny name, but it's the perfect way to end a heavy meal on a summer's night. Juicy crushed pineapple and cherry pie filling are layered under yellow cake mix and topped with crushed pecans. It's a delicious combination of flavors and textures that can't be matched with any other dessert.
The best thing about this dump cake is that the recipe below can be put together in just 45 minutes and with only five ingredients! It's a fabulous dessert to bring along to any outdoor function or potluck, but it's also a yummy choice to make at home any night of the week. Even kids who don't love fruit desserts will be begging for a second helping.
Cooktop Cove
Cherry-Pineapple Dump Cake
5 mins
40 mins
50 mins
1 box yellow cake mix
One 20-ounce can crushed pineapple, with juice
One 21-ounce can cherry pie filling
1 stick (½ cup) unsalted butter
½ cup chopped pecans
Preheat oven to 350 F.
In an ungreased 9-by-13-inch baking dish, "dump" the can of crushed pineapple into the bottom of the dish.
Dump the can of cherry pie filling over the pineapple, and spread the fruit evenly.
Open the cake mix, and evenly sprinkle the dry mix over the cherry pie filling.
Cut the stick of butter into small pieces, and lay them evenly on top of the cake mix across the top of the dish.
Sprinkle the chopped pecans evenly across the top of the dish.
Place the baking dish in the oven and allow to bake for 35-40 minutes, until the top of the cake has slightly browned.
Remove the cake from the oven and let it cool for 5 minutes. Serve in the baking dish with a spatula, or serve warm in individual bowls. Garnish with extra chopped pecans (optional).
Pro-tip: For an extra special treat, serve alongside a large scoop of vanilla ice cream.
Pro-tip: If you don't like pecans, you can replace them with crushed walnuts, hazelnuts or macadamia nuts.
Print this recipe