why make this recipe
Cherry Pineapple Dump Cake is an easy and delicious dessert that everyone loves. It’s quick to put together and doesn’t take a lot of effort. The combination of cherry and pineapple flavors makes for a sweet treat that’s warm, comforting, and perfect for family gatherings or parties.
how to make Cherry Pineapple Dump Cake
Ingredients :
- 20 ounces crushed pineapple (do not drain)
- 21 ounces cherry pie filling
- 1 teaspoon almond extract or vanilla extract
- 15 1/4 ounces butter cake mix or yellow or vanilla cake mix
- 10 tablespoons salted butter (sliced)
- Ice cream (optional garnish)
- Maraschino cherries (optional garnish)
Directions :
- Preheat the oven to 350°F.
- Grease a 9×13 inch baking dish with nonstick cooking spray.
- Add the crushed pineapple to the bottom of the baking dish and spread it into an even layer.
- Spoon the cherry pie filling over the top of the pineapple as evenly as possible and sprinkle on the almond or vanilla extract.
- Sprinkle the cake mix evenly over the cherries.
- Place the sliced butter on top of the cake mix.
- Bake for 35 to 45 minutes or until the top is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool for at least 15 minutes.
- Serve with vanilla ice cream and top with maraschino cherries if desired.
- For storage, keep leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a few seconds before serving or enjoy it chilled. To freeze, wrap the cake in plastic wrap, then wrap it again in aluminum foil. Place in a freezer-safe airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator.
how to serve Cherry Pineapple Dump Cake
Serve Cherry Pineapple Dump Cake warm. It’s great on its own or with a scoop of vanilla ice cream on top. For a nice touch, add a maraschino cherry for garnish. It’s a great dessert for any occasion.
how to store Cherry Pineapple Dump Cake
Leftover Cherry Pineapple Dump Cake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze it. Make sure to wrap it well in plastic wrap and aluminum foil to prevent freezer burn.
tips to make Cherry Pineapple Dump Cake
- Use fresh or canned fruit for the best flavor. The crushed pineapple should not be drained to add moisture.
- Slicing the butter and spreading it evenly on top of the cake mix ensures it melts and creates a nice crust.
- Experiment with other fruit fillings like blueberries or peaches for a twist.
variation
You can try using coconut cake mix for a tropical flavor. Another option is to add shredded coconut or nuts for added texture.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can prepare it a day in advance and store it in the refrigerator. Just bake it before serving.
Q: Can I use fresh cherries instead of cherry pie filling?
A: Yes, you can use fresh cherries, but you may need to add some sugar to sweeten them.
Q: Is it okay to use a different fruit for this recipe?
A: Absolutely! You can mix and match different fruits according to your taste. Just stick to fruits that go well together.
Cherry Pineapple Dump Cake
Ingredients
Fruit Layer
- 20 ounces crushed pineapple (do not drain) Use fresh or canned for best flavor.
- 21 ounces cherry pie filling Fresh cherries can be used as an alternative.
- 1 teaspoon almond extract or vanilla extract Adds a nice flavor enhancement.
Cake Base
- 15.25 ounces butter cake mix or yellow or vanilla cake mix Choose your preferred flavor.
- 10 tablespoons salted butter (sliced) Ensure even melting for a nice crust.
Garnish (optional)
- to taste Ice cream Vanilla ice cream pairs well.
- to taste Maraschino cherries For a decorative touch.
Instructions
Preparation
- Preheat the oven to 350°F.
- Grease a 9×13 inch baking dish with nonstick cooking spray.
- Add the crushed pineapple to the bottom of the baking dish and spread it into an even layer.
- Spoon the cherry pie filling over the top of the pineapple as evenly as possible.
- Sprinkle the almond or vanilla extract over the cherry pie filling.
- Sprinkle the cake mix evenly over the cherries.
- Place the sliced butter on top of the cake mix.
Baking
- Bake for 35 to 45 minutes or until the top is golden brown and the fruit is bubbling.
- Remove from the oven and let it cool for at least 15 minutes.
Serving
- Serve warm with vanilla ice cream and top with maraschino cherries if desired.