13 Cherry Pineapple Dump Cake Recipes That Impress

Nothing beats the ease of a dump cake for a quick, impressive dessert. With cherry and pineapple, these 13 recipes turn simple ingredients into crowd-pleasing treats. From classic to creative twists, each one promises minimal effort and maximum flavor. Ready to bake something unforgettable?

Classic Cherry Pineapple Dump Cake

Just when you need a no-fuss dessert that delivers big on flavor, this Classic Cherry Pineapple Dump Cake comes to the rescue. It’s the kind of recipe you throw together in minutes—literally dump and bake—yet it tastes like something you fussed over. Perfect for busy weeknights or potlucks, this warm, fruity cake is pure comfort.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

Fruit Layer

• 1 can (20 oz) crushed pineapple, drained
• 1 can (21 oz) cherry pie filling

Topping

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Spread the drained crushed pineapple evenly over the bottom of the dish.
3. Spoon the cherry pie filling over the pineapple and spread gently to cover.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layer—do not stir.
5. Drizzle the melted butter as evenly as possible over the cake mix. (Tip: use a spoon to drizzle in a zigzag pattern from one end to the other; this helps the butter penetrate the dry mix.)
6. If using, sprinkle the chopped pecans over the top for a little crunch.
7. Bake in the preheated oven for 40-45 minutes, until the cake is golden brown and the fruit is bubbling around the edges. (Tip: if you see dry spots on top, poke them with a skewer to let the butter soak in; the top should look mostly moist.)
8. Let the dump cake cool for at least 10 minutes before serving—it sets up a bit and the flavors meld. (Tip: serve warm with vanilla ice cream or whipped cream for the best experience.)

Crowned with a buttery, golden crust that crumbles against the spoon, the cake reveals a gooey, tart-sweet cherry and pineapple filling underneath. Each bite is a mix of tender cake, fruit, and—if you added them—nutty pecans. Scoop it into bowls while still warm and top with a scoop of vanilla bean ice cream to make it truly irresistible.

Chocolate Cherry Pineapple Dump Cake

So, you're craving a decadent chocolate dessert but don't want to spend hours in the kitchen? This Chocolate Cherry Pineapple Dump Cake is your new best friend—just dump and bake for an effortless, gooey treat.

Serving: 10 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

Fruit Layer

• 1 can (20 oz) crushed pineapple, undrained
• 1 can (21 oz) cherry pie filling

Cake Layer

• 1 box (15.25 oz) chocolate cake mix
• 1/2 cup chocolate chips
• 1/2 cup unsalted butter, sliced into thin pats

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Spread the undrained crushed pineapple evenly in the dish. (Tip: Don't drain the pineapple—the juice creates a saucy, fruity base.)
3. Spoon the cherry pie filling over the pineapple and gently spread it into an even layer.
4. Sprinkle the dry chocolate cake mix evenly over the fruit. (Tip: Use a spoon to distribute it without pressing down, so it stays light.)
5. Scatter the chocolate chips over the cake mix for extra richness.
6. Dot the top with thin pats of butter, covering as much surface as possible. (Tip: Thin pats melt more evenly, creating a golden, buttery crust.)
7. Bake for 40–45 minutes, until the top is golden brown and the fruit is bubbly around the edges.
8. Let the cake cool for 10 minutes before serving. Serve warm—great with vanilla ice cream.

Love how the tart cherry and sweet pineapple balance the rich chocolate? This dessert is even better the next day—store covered in the fridge. For an extra indulgent touch, top with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

Coconut Cherry Pineapple Dump Cake

So you're craving something tropical but short on time? This easy dump cake layers cherry, pineapple, and coconut for a sweet, no-fuss dessert. Just dump, bake, and enjoy the compliments.

Serving: 10 | Prep Time: 10 minutes | Cooking Time: 50 minutes

Ingredients

Ingredients

• 1 can (20 oz) crushed pineapple, undrained
• 1 can (21 oz) cherry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1 cup sweetened shredded coconut
• 1/2 cup chopped pecans
• 1/2 cup (1 stick) unsalted butter, melted

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Spread the undrained crushed pineapple evenly in the bottom of the dish.
3. Spoon the cherry pie filling over the pineapple and spread gently—no need to stir.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layer. Tip: Don't skip this step or stir it in—the dry mix creates a crisp topping.
5. Scatter the shredded coconut over the cake mix, followed by the chopped pecans.
6. Drizzle the melted butter as evenly as possible over the top. Tip: Use a spoon to drizzle in a zigzag pattern so all dry spots get some butter.
7. Bake for 45–50 minutes, until the top is golden brown and the fruit is bubbly around the edges. Tip: Let it cool for 10 minutes before serving—it sets up better and won't burn your mouth.

Perfect for any gathering, this dump cake has a juicy, fruity bottom and a crunchy, buttery-coconut crust. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.

Spiced Cherry Pineapple Dump Cake

Gather round, because this Spiced Cherry Pineapple Dump Cake is about to become your favorite effortless dessert. With warm cinnamon and nutmeg woven into every bite, it’s like a hug in a dish – and you barely have to lift a finger.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

For the Dump Cake

• 1 can (20 oz) crushed pineapple, undrained
• 1 can (21 oz) cherry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, thinly sliced
• Vanilla ice cream, for serving (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick spray or butter.
2. Spread the undrained crushed pineapple evenly across the bottom of the dish.
3. Spoon the cherry pie filling over the pineapple, spreading it gently to cover most of the surface.
4. In a small bowl, whisk together the yellow cake mix, cinnamon, and nutmeg until well combined.
5. Sprinkle the cake mix mixture evenly over the fruit layer – don’t stir, this is key for a crispy topping.
6. Arrange the thin butter slices evenly over the top of the cake mix, covering as much as possible.
7. Bake for 45 minutes, or until the top is golden brown and the fruit is bubbly around the edges. Pro tip: Rotate the dish halfway through for even browning.
8. Let the dump cake cool for at least 10 minutes before serving – this allows the juices to thicken slightly. For best results, serve warm with a scoop of vanilla ice cream.

Picture this: a warm, bubbly dessert with tender cherries and pineapple under a cinnamon-spiced, buttery crust. Each bite is pure comfort – especially with that cold, melty ice cream. This dump cake proves that simple ingredients can create something spectacular, perfect for any night of the week.

Nutty Cherry Pineapple Dump Cake

For a dessert that feels like a hug in a dish, this Nutty Cherry Pineapple Dump Cake is pure comfort food magic. It’s ridiculously easy—just dump, layer, and bake—but the crunchy pecan-walnut topping and fruity cherry-pineapple combo make it taste like you spent hours in the kitchen. Perfect for potlucks or weeknight cravings.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

Fruit Layer

• 1 can (21 oz) cherry pie filling
• 1 can (20 oz) crushed pineapple, undrained

Topping

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 1/2 cup unsalted butter, sliced into thin pats

Instructions

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
2. Spread the cherry pie filling evenly over the bottom of the dish. Tip: Don't drain the pineapple—its juice helps keep the cake moist and adds a nice tang. Spoon the crushed pineapple (with juice) over the cherry layer and gently swirl with a spatula.
3. Sprinkle the entire box of yellow cake mix evenly over the fruit. Do not stir—just let it sit as a dry layer. Tip: Shake the box side to side to distribute the mix without clumps for a more even topping.
4. Scatter the chopped pecans and walnuts over the cake mix. Then place the butter pats evenly on top, covering the surface as much as possible. Tip: Spacing the butter ensures it melts uniformly and creates a golden, crispy crust.
5. Bake for 40 to 45 minutes, or until the top is golden brown and the fruit is bubbling at the edges. Let it cool for at least 10 minutes before serving—this helps the layers set. Serve warm with vanilla ice cream or whipped cream.

Voilà—a dessert that’s equal parts tangy, sweet, and nutty. The cherries and pineapple stay juicy under a crunchy, buttery nut top, and every spoonful has that satisfying texture contrast. It’s fantastic on its own, but a scoop of ice cream melting into the warm fruit takes it over the top.

Cream Cheese Cherry Pineapple Dump Cake

Picture this: a dessert that requires zero mixing bowls and tastes like a dream. This Cream Cheese Cherry Pineapple Dump Cake layers tangy cream cheese over sweet fruit and tops it with a buttery cake mix crust. It's the perfect easy dessert for any occasion.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

Fruit Layer

• 1 can (20 oz) cherry pie filling
• 1 can (20 oz) crushed pineapple, undrained

Cream Cheese Layer

• 1 package (8 oz) cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg

Topping

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Spread the cherry pie filling evenly in the bottom of the dish. Then spoon the crushed pineapple over it, spreading gently (no need to drain — the juice adds moisture). Tip: If you prefer less juice, drain the pineapple slightly first.
3. In a medium bowl, beat the softened cream cheese with sugar, vanilla, and egg until smooth and creamy. Tip: Make sure your cream cheese is at room temperature so you get a lump-free mixture.
4. Drop spoonfuls of the cream cheese mixture over the fruit layer, then carefully spread it into an even layer. It doesn't have to cover completely — it will spread as it bakes.
5. Sprinkle the dry cake mix evenly over the cream cheese layer. Tip: Don't stir — just scatter it evenly.
6. Drizzle the melted butter over the cake mix, trying to cover as much of the dry mix as possible. Tip: Use a spoon to drizzle in a zigzag pattern for even coverage.
7. Bake for 40-45 minutes, until the top is golden brown and the fruit is bubbly around the edges. Let it cool for at least 10 minutes before serving — it sets up as it cools.

For a fun twist, serve warm with a scoop of vanilla ice cream. The tangy cream cheese perfectly cuts through the sweetness of the fruit, while the buttery cake topping turns slightly crunchy. Every spoonful is a cozy, no-fuss treat you'll want to make again and again.

Gluten-Free Cherry Pineapple Dump Cake

Kick off your dessert with this effortless gluten-free cherry pineapple dump cake! It's a total crowd-pleaser that comes together in minutes—no mixing bowls required. Just dump, bake, and enjoy the tropical twist.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

For the Dump Cake

• 1 can (21 oz) cherry pie filling
• 1 can (20 oz) crushed pineapple, undrained
• 1 box (15-16 oz) gluten-free yellow cake mix
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. Spread the cherry pie filling evenly across the bottom of the dish.
3. Spoon the undrained crushed pineapple over the cherries, making sure it's evenly distributed.
4. Sprinkle the entire box of gluten-free yellow cake mix evenly over the fruit layer—don't stir. (Tip: Use a spoon to gently tap the cake mix into an even layer for consistent baking.)
5. Drizzle the melted butter slowly over the cake mix, trying to cover as much surface as possible. (Tip: For better coverage, pour the butter in a zigzag pattern.)
6. Bake for 45 minutes, or until the top is golden brown and the fruit is bubbly around the edges. (Tip: If the top browns too quickly, tent with foil after 30 minutes.)
7. Let the dump cake cool for at least 10 minutes before serving—this helps it set slightly for easier scooping.

Delightfully gooey with a sweet-tart cherry and tropical pineapple combo, this dump cake is a winner. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat. You won't miss the gluten one bit!

Vegan Cherry Pineapple Dump Cake

Vegan dump cakes are a lifesaver when you want a dessert with minimal fuss. This cherry-pineapple version combines sweet tartness with a buttery crumb topping—all plant-based.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

Fruit Layer

• 1 can (20 oz) cherry pie filling
• 1 can (20 oz) crushed pineapple, undrained

Cake Batter

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup plant milk (e.g., almond)
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract

Topping

• 1/2 cup cold vegan butter, cut into cubes

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Spread the cherry pie filling evenly in the bottom of the dish. Then spoon the undrained crushed pineapple over the cherries. Do not stir.
3. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
4. Pour in the plant milk, melted coconut oil, and vanilla. Stir until just combined—a few lumps are okay. Overmixing can make the cake tough.
5. Drop spoonfuls of the batter over the fruit layer. Use a spatula to gently spread it without mixing into the fruit.
6. Scatter the cold vegan butter cubes evenly over the top. Cold butter creates a flaky, crisp topping.
7. Bake for 40-45 minutes, until the top is golden brown and the fruit is bubbling at the edges. Let cool for at least 10 minutes before serving to allow the juices to set.

Undeniably indulgent, this dump cake is best served warm with a scoop of vegan ice cream. The top gets golden and crispy while the fruit bubbles up around the edges—pure comfort.

Cherry Pineapple Dump Cake with Pecans

Craving a dessert that's incredibly easy yet deliciously crunchy? This Cherry Pineapple Dump Cake with Pecans is your answer. Just dump, sprinkle, and bake – you'll have a warm, fruity dessert with a nutty, buttery topping in no time.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 50 minutes

Ingredients

• 1 can (20 oz) crushed pineapple, undrained
• 1 can (21 oz) cherry pie filling
• 1 box (15.25 oz) yellow cake mix
• 1 cup chopped pecans
• 1/2 cup (1 stick) unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C).
2. Pour the undrained crushed pineapple into a 9×13-inch baking dish and spread it evenly.
3. Spoon the cherry pie filling over the pineapple and spread gently to cover most of the surface – do not stir.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layer. Make sure to cover all the fruit – tip: use your fingers to break up any clumps.
5. Scatter the chopped pecans evenly over the cake mix.
6. Drizzle the melted butter as evenly as possible over the entire top. Try to cover all the dry cake mix to avoid powdery spots.
7. Bake for 45 to 50 minutes, until the top is golden brown and the filling is bubbly around the edges. Cool on a wire rack for at least 10 minutes before serving.

Not only is this dump cake bursting with sweet-tart cherry and tropical pineapple, but the pecan topping adds a wonderful crunch that contrasts the soft, gooey base. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert – it's a guaranteed crowd-pleaser.

Cherry Pineapple Dump Cake with Almonds

A dump cake is the ultimate shortcut dessert, and this cherry-pineapple version with crunchy almonds is a crowd-pleaser. You just layer the ingredients in a pan and let the oven do the work—no mixing bowls needed!

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

Fruit Base

• 1 can (20 oz) crushed pineapple, undrained
• 1 can (21 oz) cherry pie filling

Cake Layer & Topping

• 1 box (15.25 oz) yellow cake mix
• 1/2 cup (1 stick) unsalted butter, sliced thinly
• 3/4 cup sliced almonds

Instructions

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish lightly with cooking spray or butter.
2. Spread the undrained crushed pineapple evenly across the bottom of the dish.
3. Spoon the cherry pie filling over the pineapple and gently spread it into an even layer. Pro tip: Don't stir—keep the layers distinct for the best texture.
4. Sprinkle the dry cake mix evenly over the fruit. It's okay if some fruit peeks through; that's part of the charm. Tip: For even coverage, pour the mix slowly from a bowl rather than shaking the box.
5. Place the thin butter slices over the cake mix, trying to cover as much surface area as possible. Don't worry about perfect spacing—the butter will melt and spread.
6. Sprinkle the sliced almonds evenly over the top.
7. Bake for 45-50 minutes, until the top is golden brown and the fruit is bubbly around the edges. Tip: If the top browns too quickly, tent loosely with foil for the last 10 minutes.
8. Let the dump cake cool for at least 10 minutes before serving. This helps the juices set up a bit.

Kick your dessert game up a notch with this easy dump cake. The combination of tart cherries, sweet pineapple, and crunchy almonds creates a delightful texture contrast. Serve warm with a scoop of vanilla ice cream for the ultimate treat.

Cherry Pineapple Dump Cake with Oat Topping

Perfect for busy weeknights, this Cherry Pineapple Dump Cake with Oat Topping is a no-fuss dessert that delivers big flavor. The sweet-tart fruit base pairs beautifully with a crunchy, buttery oat streusel. Simply dump, top, and bake!

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

Fruit Base

• 1 can (21 oz) cherry pie filling
• 1 can (20 oz) crushed pineapple, drained

Oat Topping

• 1 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with cooking spray.
2. Spread the cherry pie filling evenly across the bottom of the dish.
3. Drain the crushed pineapple well, then scatter it over the cherry layer.
4. In a medium bowl, whisk together the oats, brown sugar, flour, cinnamon, and salt. Pro tip: Use old-fashioned oats for the best texture—quick oats will turn mushy.
5. Pour the melted butter over the dry mixture and stir with a fork until it forms a crumbly topping. If the topping seems dry, add another tablespoon of melted butter.
6. Sprinkle the oat mixture evenly over the fruit.
7. Bake for 35-40 minutes, until the fruit is bubbly and the topping is golden brown. Check for doneness by seeing thick bubbles around the edges. If the topping browns too quickly, tent loosely with foil.
8. Let the cake cool on a wire rack for at least 15 minutes before serving. This allows the juices to set.

Let it sit for a few minutes before scooping, so the juices thicken into a luscious syrup. Serve warm with a scoop of vanilla ice cream for the ultimate comfort dessert. This dump cake is proof that simple ingredients can create something truly special.

Caramel Cherry Pineapple Dump Cake

Making this dump cake is almost too easy—just layer, pour, and bake. With sweet cherries, tangy pineapple, and a rich caramel drizzle, it's a crowd-pleaser that tastes like you spent hours in the kitchen.

Serving: 12 | Prep Time: 5 minutes | Cooking Time: 50 minutes

Ingredients

• 1 can (21 oz) cherry pie filling
• 1 can (20 oz) crushed pineapple, undrained
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup caramel sauce
• 2 tablespoons caramel sauce, for drizzling

Instructions

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish lightly with nonstick spray.
2. Spread the cherry pie filling evenly over the bottom of the dish. It's fine if there are some clumps—they'll bake out.
3. Spoon the crushed pineapple (with all its juices) over the cherries. Gently spread it to cover most of the cherries.
4. Sprinkle the dry yellow cake mix evenly over the fruit layer. Do not stir or mix it in—this creates the signature crumbly top.
5. Drizzle the melted butter over the cake mix as evenly as possible. Try to cover all the dry spots—this helps it bake into a golden crust.
6. Drizzle 1/2 cup of caramel sauce over the buttered cake mix. Again, no stirring needed!
7. Bake for 45–50 minutes, until the top is golden brown and the edges are bubbly. If you see a little caramel oozing up, that's perfect.
8. Let the cake cool on a wire rack for at least 10 minutes. This allows the fruit layer to set slightly and prevents it from being too runny.
9. Before serving, drizzle the extra 2 tablespoons of caramel sauce over the top. Serve warm with a scoop of vanilla ice cream if desired.

A warm scoop of this cake with a dollop of whipped cream or vanilla ice cream is pure heaven. The caramel gets all gooey, the fruit bursts, and the top is perfectly crisp. Trust me, you'll want seconds.

Cherry Pineapple Dump Cake Supreme

This Cherry Pineapple Dump Cake Supreme is the ultimate no-fuss dessert that tastes like you spent hours in the kitchen. With layers of juicy cherries, tropical pineapple, and a buttery cake topping, it's pure comfort in a pan.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 50 minutes

Ingredients

For the Dump Cake Base

• 1 can (21 oz) cherry pie filling
• 1 can (20 oz) crushed pineapple (undrained)
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Topping

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• Maraschino cherries (for garnish)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
2. Spread the cherry pie filling evenly over the bottom of the prepared dish.
3. Spread the crushed pineapple (with its juice) over the cherries.
4. Sprinkle the entire box of yellow cake mix evenly over the fruit layer. Do not stir.
5. In a small bowl, mix the melted butter with 1 teaspoon vanilla extract, then drizzle evenly over the cake mix.
6. Bake for 45-50 minutes, until the top is golden brown and the fruit is bubbly. (Tip: Place the pan on a baking sheet to catch any overflow during baking.)
7. Remove from oven and let cool completely on a wire rack. (Tip: Cooling is essential for clean layers when adding the whipped cream.)
8. While the cake cools, make the whipped cream: In a large chilled bowl, beat the heavy cream, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until stiff peaks form. (Tip: Chill your bowl and beaters for about 10 minutes for best volume.)
9. Spread the whipped cream over the cooled cake.
10. Garnish with maraschino cherries. Slice and serve.

Kick back and enjoy this delightful contrast of warm, fruity base and cool, airy topping. The cherries and pineapple create a sweet-tart jammy layer that pairs perfectly with the buttery cake crust. Serve it at your next barbecue and watch it disappear!

Conclusion

Don’t miss out on these irresistible cherry pineapple dump cakes! Whether you need a quick dessert or a showstopper, each recipe delivers big flavor with minimal effort. Try one tonight, leave a comment with your favorite, and share this article on Pinterest to inspire fellow home cooks!

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