Pineapple and cherry dump cake

What You’ll Need

  • 1 (21-ounce) can cherry pie filling
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 (15-1/4-ounce) box yellow cake mix
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • 1 stick butter, melted

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Combine pie filling and pineapple with liquid in prepared baking dish; mix well.
  3. In a medium bowl, combine cake mix and cinnamon. Sprinkle dry cake mixture evenly over fruit. Top with walnuts and drizzle with butter.
  4. Bake 45 to 50 minutes, or until golden brown and bubbly. Serve warm or cold.

3-Ingredient Chocolate Cherry Dump Cake

10 MIN
1 HR 5 MIN
This simple 3-ingredient dump cake results in an addictive chocolate-cherry combo that is best served warm and with a scoop of vanilla ice cream. If you weren’t a chocolate-cherry fan before, you will be after tasting this cake.


cans (21 oz each) cherry pie filling
box Betty Crocker™ Super Moist™ devil’s food cake mix
cup butter, melted
Whipped topping or vanilla ice cream, if desired.

Heat oven to 350°F. Spray bottom of 13×9-inch (3-quart) glass baking dish with cooking spray.
Spread pie filling in baking dish.
Top with dry cake mix; gently shake pan to distribute evenly.
Pour melted butter over top, tilting pan to cover as much of top with butter as possible.
Bake 42 to 45 minutes or until mostly dry on top and bubbly around edges. Cool 10 minutes before serving. Serve warm with whipped topping or ice cream.

I add a few stripes of chocolate or cherry syrup(like you make flavored milk with) to make it look nice.

Add a few of your fav nuts to top for the crunch! I like pecan pralines.