Description
This Cherry Pineapple Dump Cake is sweet, buttery and loaded with juicy pineapple and cherry pie filling. Made with just 4 ingredients and 5 minutes of prep, it’s an easy 9×13 dessert for potlucks, family gatherings or anytime you need a quick dessert.
Ingredients
Units
- 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
Instructions
- Preheat oven to 350°F. Spray the bottom of a 9×13-inch baking dish with non-stick cooking spray.
- Spread both cans of crushed pineapples in the bottom of the prepared 9×13-inch baking dish. Spread out evenly with a spatula.
- Spread the canned cherry pie filling on top of the crushed pineapple, smoothing out with a spatula.
- Evenly sprinkle the dry cake mix on top of the pie filling.
- Cut butter into squares and place evenly on top of the dry cake mix. Do not stir.
- Bake in 350°F oven for 50 to 55 minutes until light golden brown and bubbling at the edges.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream and enjoy!
Notes
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
Nutrition
- 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
