• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts

    Published: Jan 21, 2023 by Paula Montenegro · Income from ads and affiliate links Leave a Comment

    Pineapple Cherry Dump Cake

    Jump to Recipe

    An effortless fruit dessert that's ready in under an hour and can be made ahead. It has a layer of pineapple chunks, cherry pie filling (homemade or store-bought), and a cobbler-like topping made with a boxed cake mix. The mix of flavors is surprisingly good and it freezes very well.

    Top view of white baking dish with cherry pineapple cobbler. White surface, a silver spoon, cherries and pineapple pieces around.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Dump cakes are family favorites around here and a growing category on this blog, and with good reason: they're a delicious easy dessert recipe option that uses simple ingredients.

    They're like a sweet casserole dish.

    And who doesn't love them served with a scoop of ice cream on top, right?

    As much as I love to eat fresh cherries and pineapple chunks by the pound, this summer recipe is always on my list when cherry season starts. Together with the gooey chocolate cherry dump cake I might add, another great flavor combination.

    Table of Contents Hide
    Why is it called a dump cake?
    Why this recipe works
    Ingredients
    Pitting cherries
    How to assemble a dump cake
    Assembling and baking
    Does this cherry pineapple dump cake need to be refrigerated?
    Can you make a dump cake ahead of time?
    Can you freeze a pineapple cherry dump cake?
    Kitchen notes
    Related recipes you might like:
    Pineapple Cherry Dump Cake

    Why is it called a dump cake?

    The original recipe uses cans of fruit filling, a box of cake mix, and thinly sliced cold butter pieces.

    The first two are literally opened and dumped into the baking dish, hence the name, and the butter slices are arranged on top of the cake mix in an even layer, covering it. A simple dessert recipe that became very popular among busy moms decades ago.

    You can choose to make homemade pie filling, as I do. And I also found a way of mixing the cobbler-like topping that delivers the best results. At least in my opinion.

    Why this recipe works

    • Quick and easy. I can't emphasize enough how simple it is to make a cherry dump cake with pineapple, even if you make the cherry filling from scratch. It comes together fast and can be on the table in under an hour.
    • Make-ahead. You can make it up to 2 days before and have it in the refrigerator. Or freeze it for several weeks.
    • Crowd-pleaser. It's especially good for picnics, potlucks, and other outdoor gatherings where you have to feed many. In the summer, the fresh peach dump cake and cherry dump cake are huge hits wherever I take them.
    Cherry pineapple dump cake serving with a scoop of ice cream on a white plate.

    Ingredients

    A dump cake in its original form uses store-bought pie filling. I like to make it from scratch so I give you both options below.

    • Dry cake mix: the type you find in the supermarket or grocery store, whatever brand you want. I like yellow cake mix, but white cake works well too.
    • Unsalted butter.
    • Pineapple: canned is the best option, but you can use fresh if it's sweet.
    • Store-bought cherry pie filling.
      OR
      Homemade cherry pie filling:
      Cherries. Fresh fruit is always my first choice, but this filling can be made with frozen pitted cherries, a great alternative for the winter months.
      Sugar. This recipe uses light brown sugar, but white works just as well.
      Cornstarch. It's used to thicken the filling and create that wonderful syrupy juice.
      Lemon juice. Adding citrus enhances the flavors and adds some acidity needed to balance out the sugar and butter.

    See the recipe card at the end of this post for quantities.

    White surface with bowls containing homemade cherry pie filling, pineapple, butter, and cake mix.

    Pitting cherries

    Hand with cherry pitter, whole cherry, white bowl with pits

    If you often bake with fresh cherries you do need a cherry pitter. It's a little gadget that will make your life easier.

    It's the only part of this recipe that takes a little patience and an apron (if making the homemade filling). Ensure your clothes are covered, as pitting cherries means drops of cherry juice flying around.

    How to assemble a dump cake

    As the name implies, this is a dump-and-bake recipe.

    I changed how I make the topping using melted butter because the result is crunchier and bakes better.

    During recipe testing, I had some issues with the topping being too floury because the cake didn't mix well with the butter during baking. Eating dry parts of cake mix is not part of the deal.

    Using melted butter corrected that immediately and I never looked back. There are more mixing bowls to wash afterward, but I think it's worth it.

    Cherries, pineapple chunks, brown sugar, and lemon juice in a glass bowl on a white marble surface.

    The filling ingredients are simply mixed together in a bowl and dumped into the baking dish. If using canned cherry pie filling, simply dump it in the pan and scatter the pineapple pieces over it.

    Dump cake topping mixture in glass bowl an a white surface.

    Add melted butter to the cake mix in a large bowl. Mix with a spoon until crumbly and floury.

    Assembling and baking

    The topping will not cover the fruit completely and that is fine, as the juices need space to bubble as the dessert bakes.

    White marble surface with unbaked cherry pineapple dump cake in a rectangular white baking dish.

    Vintage Kitchen tip: Make sure the topping is fully baked. It may be golden brown and the juices bubbling but lift some of the dough here and there to check that it's not still wet inside.

    Close up of white baking dish with cherry cobbler. A silver spoon inside.

    Does this cherry pineapple dump cake need to be refrigerated?

    You can leave it at room temperature for a day. After that, it's best to refrigerate it. Fruit desserts are best kept chilled to prevent them from fermenting too quickly and going bad.

    Can you make a dump cake ahead of time?

    Yes, you can! And it's a great way to plan a dessert for a gathering. The baked dump cake will keep for 4-5 days in the refrigerator, well covered in plastic wrap. Simply let it come to room temperature before serving, or slightly warm it in a medium oven and serve it with a big scoop of vanilla ice cream.

    Can you freeze a pineapple cherry dump cake?

    Absolutely! And it keeps for a month. Cover it well, first in plastic wrap and then in aluminum foil, and label it. Thaw at room temperature and warm slightly in a medium oven before serving.

    Spooning a white plate with cherry pineapple dump cake serving and ice cream. White and cherry blossoms apron in the background.

    Kitchen notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Topping: after making many dump cakes, I tried several ways of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. You can also do it the old-fashioned way, or the original one, as I do with the chocolate cherry dump cake. If using vanilla cake instead of lemon, add some lemon zest to the cake mix before adding the melted butter.
    • Filling: I like making the cherry filling from scratch, but store-bought works like a charm if you usually use it. Just open a can! Doesn't get much simpler than that. 
    • Ratio: I find that a lower topping ratio to filling is ideal because it's crisper and tastes amazing without being over-buttery. But, as with most desserts, find your own ideal combination of filling, topping, and sweetness.
    • Storing: treat it as you would a crumble or crisp, keeping leftovers in the refrigerator. You can freeze it for a month, sometimes more. Let it thaw at room temperature and warm it slightly in the oven before eating. 

    Related recipes you might like:

    • Easy Cherry Dump Cake
    • Easy Chocolate Cherry Dump Cake
    • Cherry Crisp (with gluten-free option)
    • Dump Cakes (recipes & tips)

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Partial view of white baking dish with cherry and pineapple cobbler on a wooden board over a white surface.

    Pineapple Cherry Dump Cake

    Print Recipe
    Save Recipe Recipe Saved

    An effortless fruit dessert that's ready in under an hour and can be made ahead. It has a layer of pineapple chunks, cherry pie filling (homemade or store-bought), and a cobbler-like topping made with a boxed cake mix. The mix of flavors is surprisingly good and it freezes very well.

    • Total Time: 55 minutes
    • Yield: 8 servings

    Ingredients

    Units

    For the fruit layer:

    • 1 pound of whole cherries
    • 12 ounces (¾ pound) canned pineapple chunks
    • 4 tablespoons brown
    • 3 tablespoons lemon juice
    • 4 tablespoons pineapple juice (from the can)
    • 4 tablespoons water
    • 1 tablespoon cornstarch
    • Flavorings (optional, see Notes below)

    For the topping:

    • 2 cups yellow or white cake mix
    • ½ cup unsalted butter, melted

    Instructions

    1. Preheat the oven to 350°F/180°C.
    2. Have ready an 8x11-inch ceramic or glass dish, rectangular or oval. Or a 9-inch square or round baking dish.

    For the filling:

    1. Wash and pit the cherries. Cut them in half.
    2. Cut the pineapple rings into small chunks and add them to the cherries. 
    3. Add the sugar, lemon, and pineapple juice and mix. 
    4. Dissolve the cornstarch in a small bowl with water and add it to the fruit. 
    5. Mix everything and dump it into the prepared dish. 

    For the topping:

    1. Mix the dry cake mix with the melted butter in a medium bowl until you have a crumbly mixture. It should be slightly floury.
    2. Sprinkle over the fruit layer. It will not cover it completely and that is fine. Don't stir it or mix it with the filling. 
    3. Bake in the preheated oven for 40-45 minutes, until golden brown and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting the topping here and there and making sure it's completely baked inside. Bake a little longer if necessary.
    4. Serve warm plain, with whipped cream or a scoop of ice cream. Top with the juices from the pan and extra fresh cherries and pineapple if you want to. 

    Notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Topping: after making many dump cakes, I tried several ways of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. You can also do it the old-fashioned way, or the original one, as I do with the chocolate cherry dump cake. If using vanilla cake instead of lemon, add some lemon zest to the cake mix before adding the melted butter.
    • Filling: I like making the cherry filling from scratch, but store-bought works like a charm if you usually use it. Just open a can! Doesn't get much simpler than that. 
    • Ratio: I find that a lower topping ratio to filling is ideal because it's crisper and tastes amazing without being over-buttery. But, as with most desserts, find your own ideal combination of filling, topping, and sweetness.
    • Storing: treat it as you would a crumble or crisp, keeping leftovers in the refrigerator. You can freeze it for a month, sometimes more. Let it thaw at room temperature and warm it slightly in the oven before eating. 
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Category: Desserts
    • Method: Baking
    • Cuisine: American

    Keywords: pineapple cherry dump cake

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Desserts

    • Cinnamon Rice Pudding
    • Peanut Butter Bread
    • Apple Blackberry Crumble
    • Homemade Marshmallows

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Thank you for leaving a review for this recipe Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Caramel Apple Dump Cake
    • Old Fashioned Zucchini Bundt Cake
    • Easy No Bake Lemon Dessert
    • Easy Homemade Blueberry Sauce (or topping)
    • Almond Plum Cake
    • Lemon Poppy Seed Muffins

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes