Cherry Pineapple Dump Cake
Cherry Pineapple Dump Cake is a fruity, flavor-bursting, easy cake recipe that you everyone will love! Juicy, bubbling cherries are mixed with sweet and tangy pineapple chunks and baked perfectly into the cake mix topping until you have a beautiful, fruit filled cake ready to eat right out of the pan.
Ingredients
- 20 ounces crushed pineapple (canned)
- 21 ounces cherry pie filling (canned)
- 1 standard size box yellow cake mix pineapple or white can also be used
- 12 tablespoons butter cut into 24 slices
- chopped pecans for topping if desired optional
Instructions
- Preheat oven to 350 degrees F. Prepare a 9 x 13 inch baking dish with non-stick cooking spray.
- Pour the crushed pineapple, along with the juice, into the pan. Distribute evenly.
- Pour the cherry pie filling over the crushed pineapples, distributing evenly.
- Sprinkle the dry cake mix over the pineapples and cherries.
- Arrange butter slices over the cake mix, trying to cover as much of the cake mix as you possibly can.
- Bake for 50-60 minutes, or until the filling is bubbly and the top is turning golden brown.
- Serve warm, topped with ice cream if desire.
Notes
Storage - Allow the dump cake to cool completely before storing. Cover the baking dish with a lid or saran wrap tightly, then store at room temperature for the first day. Store the remaining cake in the fridge for 2-3 days after that.
Reheating - To reheat, microwave each serving, or pop the cake back in the oven at 350°F, and reheat until warmed through, or for about 15-20 minutes.
Nutrition
Calories: 258kcal | Carbohydrates: 43g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 310mg | Potassium: 101mg | Fiber: 1g | Sugar: 19g | Vitamin A: 356IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 1mg
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