Dump Cake Cherry Pineapple (Print)

Cherry and pineapple cake with golden buttery topping—simple and perfect for busy nights or festive treats.

# Ingredients:

01 - 1 can (595 g) cherry pie filling
02 - 1 can (567 g) crushed pineapple with juice
03 - 1 box (about 425 g) yellow cake mix
04 - 120 ml unsalted butter, melted
05 - 60 g chopped pecans or walnuts (optional)

# Steps:

01 - Preheat oven to 175°C.
02 - Spread cherry pie filling evenly in a 33 x 23 cm baking dish.
03 - Spoon crushed pineapple with its juice evenly over the cherry filling.
04 - Evenly sprinkle dry yellow cake mix over the fruit layers, ensuring full coverage.
05 - Drizzle melted butter evenly over the surface. Top with chopped pecans or walnuts if desired.
06 - Bake for 45 to 50 minutes until the top is golden and the filling is bubbling.
07 - Allow to cool slightly before serving warm, optionally with ice cream or whipped cream.

# Notes:

01 - Avoid stirring the layers; simply assemble and bake for best texture.
02 - For variety, substitute cherry pie filling with peach or apple filling as preferred.
03 - Cubed butter can be dotted across the top before baking for a richer finish.

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