Pineapple Cherry Dump Cake (canned fruit and cake mix)
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. The mix of flavors is surprisingly good and it freezes very well.
Servings 8 servings
Ingredients
For the fruit layer:
- 21 ounces cherry pie filling 1 can
- 12 ounces canned pineapple chunks
- 4 tablespoons pineapple juice from the can
Optional flavorings:
- 2 teaspoons lemon juice
- ¼ teaspoon ground cinnamon
For the topping:
- 15.25 ounces yellow or white cake mix 1 box
- 1 cup unsalted butter melted
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:
- Dump 21 ounces cherry pie filling into the prepared baking dish. Scatter 12 ounces canned pineapple chunks and 4 tablespoons pineapple juice and stir to mix a little. If using flavorings, add 2 teaspoons lemon juice and/or ¼ teaspoon ground cinnamon.
For the topping:
- Sprinkle 15.25 ounces yellow or white cake mix over the fruit layer, covering completely. Even it out with a spatula or the back of a spoon, but don't stir it!
- Drizzle 1 cup unsalted butter, melted, on top of the dry cake mix. Try to cover as much as possible. 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 or maraschino cherries and pineapple pieces if you want to.
Video
Notes
Ratio: You can use a lower topping-to-filling ratio for a crisper topping that still tastes amazing without being over-buttery. Use 2 cups of cake mix and ½ cup melted butter.
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.
