Cherry Pineapple Dump Cake
An easy and delicious dessert featuring a delightful combination of cherry and pineapple flavors, perfect for family gatherings and parties.
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.
Notes
For storage, keep leftover cake in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cake in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Defrost overnight in the refrigerator.