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Cherry pineapple dump cake on a white plate with a fork.

Easy Cherry Pineapple Dump Cake Recipe

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  • Author: Sandra Flegg
  • Total Time: 55 minutes
  • Yield: 12 servings


This Easy Cherry Pineapple Dump Cake Recipe comes together in a matter of minutes. It’s of the easiest desserts to make with the help of a boxed cake mix and canned fruit filling! This crowd-pleasing cake is sure to satisfy your sweet tooth. 


1 can (540mL each) cherry pie filling

2 cans (398mL each) crushed pineapple (or 1 20 ounce can)

1 (15.25oz.) white or yellow cake mix

1/2 cup butter


  1. Preheat oven to 350°F. Spray the bottom of a 9×13-inch baking dish with non-stick cooking spray.
  2. Spread both cans of crushed pineapples in the bottom of the prepared 9×13-inch baking dish. Spread out evenly with a spatula.
  3. Spread the canned cherry pie filling on top of the crushed pineapple, smoothing out with a spatula.
  4. Evenly sprinkle the dry cake mix on top of the pie filling. 
  5. Cut butter into squares and place evenly on top of the dry cake mix. Do not stir. 
  6. Bake in 350°F oven for 50 to 55 minutes until light golden brown and bubbling at the edges.
  7. Serve with a scoop of vanilla ice cream or a dollop of whipped cream and enjoy!


Storage instructions: Cool dessert, then cover with plastic wrap and store in refrigerator for 3 to 4 days. This dessert is best servied within the first two days. 

I do not recommend freezing. 

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 helping
  • Calories: 158
  • Sugar: 4.7 g
  • Sodium: 16.5 mg
  • Fat: 8 g
  • Saturated Fat: 4.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 21.9 g
  • Fiber: 1 g
  • Protein: 0.6 g
  • Cholesterol: 20.3 mg