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Cherry pineapple dump cake has been around for awhile but it is quick, easy and delicious.  This recipe is called dump cake because you just dump all the ingredients into a baking dish.  This cherry pineapple dump cake is a wonderful recipe to make if you need a dessert in a hurry to serve family and guests.  It is good served hot or cold.  It keeps for several days in the refrigerator and can be heated in the microwave.  This cake is great with coffee anytime.  Serve it with whipped cream or ice cream on top or you could add my recipe for basic powdered sugar glaze.   You might like to check out our recipe for blueberry dump cake, too.

1 (15.25 ounce) Duncan Hines Classic Butter Golden Moist Cake Mix (could use any yellow or white cake mix)

1 (20 ounce) can cherry pie filling

1 (20 ounce) can crushed pineapple in 100% pineapple juice, undrained

1 stick butter or 8 tablespoons or 1/2 cup

Nuts (pecans or walnuts)

Dump cherry pie filling and crushed pineapple with the juice in baking dish.  I used my 10 inch iron skillet for this cake but you can use a 9 x 13 baking dish.  I like to mix the cherry pie filling and pineapple together with a spoon.  Spread cake mix over the pineapple and cherries.  Cut the butter into pieces all over the top of the cake mix.  Sprinkle on nuts of your choice and however many you want.  Bake in preheated 350 degree oven for 45 to 50 minutes until filling is bubbly and top is browned.  I like to turn the broiler on for a couple minutes before taking this cake out of the oven because it gives the top a nice brown and it toasts the nuts adding a great flavor.  Makes about 8 servings.   Enjoy!

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One Comment

  1. When I make this (same recipe), I drain the pineapple into a saucepan with the butter and warm until the butter melts. This helps to avoid the dry spots.

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