Dump Cake Cherry Pineapple

Dump cake is the quickest way to satisfy a crowd with almost no effort at all Imagine a comforting skillet of bubbling fruit and golden cake crust just scooped warm for dessert This easy recipe is my go to when I need something celebratory but low stress for holidays or impromptu gatherings Whether served with creamy vanilla ice cream or billowy whipped cream this cake brings smiles every single time

The first time I made this dump cake I was in a rush for a family potluck and could not believe how perfect it turned out The crispy buttery top with soft jammy cherries and pineapple is irresistible

Ingredients

• Canned cherry pie filling: brings sweet tangy flavor and saves prep time Look for a brand with whole cherries for best texture
• Crushed pineapple with juice: adds tropical brightness and juicy moisture Make sure to choose canned pineapple packed in juice not syrup for balanced sweetness
• Yellow cake mix: forms a golden buttery crust Choose a high quality box mix for the tastiest results
• Unsalted butter: when melted bathes the cake topping for rich flavor Use the best butter you have since its taste really shines here
• Chopped pecans or walnuts: give lovely crunch and toasty flavor Purchase nuts fresh and store in the freezer for best taste Optional but highly recommended

Step-by-Step Instructions

Prep the Baking Dish:

Spread the cherry pie filling evenly across the bottom of a nine by thirteen inch baking dish Make sure to cover every corner so the fruit bakes up juicy

Add the Pineapple:

Spoon the crushed pineapple along with its juice over the cherries Try to distribute it all over for a nice even layer

Sprinkle the Cake Mix:

Carefully sprinkle the dry cake mix over the fruit Do not stir You want a thick even blanket of mix that will bake into a crust

Add the Butter:

Drizzle melted unsalted butter slowly and evenly over the top Try to moisten as much of the cake mix as possible so you get maximum golden crunch after baking

Finish with Nuts:

Scatter the chopped pecans or walnuts if using For best flavor concentrate them over high cake mix areas for a toasty bite

Bake:

Place the dish in a three hundred fifty degree oven Bake for forty five to fifty minutes or until the top is deeply golden and you see the filling bubbling at the edges

Cool and Serve:

Let the cake sit for at least ten minutes out of the oven before serving This sets the fruit and makes it easier to scoop Serve warm with vanilla ice cream or softly whipped cream for extra joy

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Toasted pecans are my favorite finish on this cake A big scoop of dump cake was always the first thing to disappear at our family gatherings and the nutty crunch is a big reason why I always make a double batch

Storage Tips

Any leftovers can be covered tightly and refrigerated for up to three days The cake will stay moist and flavorful To rewarm scoop individual servings into bowls and microwave until just heated or cover the baking dish with foil and bake at three hundred degrees until warmed through

Ingredient Substitutions

Swap in any pie filling such as blueberry apple or peach for the cherry You can also use spice cake or white cake mix instead of yellow For a dairy free version replace the butter with a good plant based alternative Nuts are optional but can be replaced with coconut flakes for a fun twist

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Serving Suggestions

This dessert shines served warm with vanilla ice cream The contrasts of hot bubbly filling and cold creamy topping are unbeatable For a special brunch try serving it with a scoop of yogurt For holidays I like to dust the top lightly with powdered sugar for a festive look

Cultural and Historical Context

Dump cakes first popped up in American community cookbooks in the seventies as a clever shortcut for busy home bakers They remain beloved for their welcoming homespun simplicity and forgiving recipe structure Every region has its own twists such as southern cooks using peaches and pecans This tradition of easy crowd pleasing desserts is why dump cake is passed from generation to generation

Recipe FAQs

→ Can I use different fruits in this cake?

Absolutely! You can substitute cherry or pineapple with peach, apple, or your favorite pie filling for a new flavor.

→ Should the cake mix be prepared before adding?

No, simply sprinkle the dry cake mix over the fruit; do not mix or combine it with eggs or milk.

→ Can I make this dessert ahead of time?

Yes, prepare a day in advance and reheat gently before serving. It stores well covered at room temperature for a day.

→ What toppings pair well with this cake?

Serve warm with vanilla ice cream or whipped cream for a delightful finishing touch.

→ Are nuts necessary in the topping?

No, the nuts are optional. Omit them for a nut-free version or use your preferred variety.

→ Why shouldn’t I stir the layers?

Layering keeps the fruit juicy and creates a crisp, buttery topping as it bakes for the best texture.