Name: Pineapple Cherry Dump Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 pound of whole cherries; 12 ounces (3/4 pound) canned pineapple chunks; 4 tablespoons brown sugar; 3 tablespoons lemon juice; 4 tablespoons pineapple juice (from the can); 4 tablespoons water; 1 tablespoon cornstarch; Flavorings (optional, see Notes below); 2 cups yellow or white cake mix; 1/2 cup unsalted butter, melted

Ingredients

Units

For the fruit layer:

1 pound of whole cherries
12 ounces (3/4 pound) canned pineapple chunks
4 tablespoons brown sugar
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
1/2 cup unsalted butter, melted

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Instructions

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

For the filling:

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

For the topping:

Mix the dry cake mix with the melted butter in a medium bowl until you have a crumbly mixture. It should be slightly floury.
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.
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.
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.
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