When Life Hands You Canned Fruit, Make Dump Cake

There’s something wonderfully rebellious about a dessert called “dump cake.” No fussy layers, no perfect piping—just the joy of tossing ingredients together and letting the oven work its magic. I first discovered this recipe during one of those chaotic weeks when my pantry was overflowing with canned fruit (a well-meaning but overzealous grocery haul) and my soul needed comfort food. The result? A sticky-sweet, golden-crusted miracle that tastes like summer vacation and grandma’s kitchen had a lovechild.

Ingredients: A Symphony of Simple Pleasures

• 1 can (21 oz) cherry pie filling – The star of the show, with its lush, jammy sweetness. Opt for the good stuff—those plump, dark cherries swimming in glossy syrup.
• 1 can (20 oz) crushed pineapple, undrained – That tangy brightness cuts through the richness. Don’t drain it! The juice is the secret to a moist, gooey base.
• 1 box (15.25 oz) yellow cake mix – The humble hero. No need for fancy flavors here; the simplicity lets the fruit shine.
• 1/2 cup (1 stick) unsalted butter, melted – Because butter makes everything better. I like to drizzle it lazily over the top for those irresistible crispy edges.
• 1/2 cup chopped pecans or walnuts (optional) – For a little crunch and a nutty depth. My Aunt Mae insists they’re non-negotiable.
• Pinch of flaky sea salt – Trust me, this tiny detail elevates the whole dish from “yum” to “where has this been all my life?”

Let’s Dump It All Together (Literally)

Preheat your oven to 350°F (175°C) and grab a 9×13-inch baking dish—no greasing needed. This is a no-stress zone.

1. The Fruit Foundation: Dump the cherry pie filling and crushed pineapple (juice and all!) into the dish. Use a spatula to swirl them gently together—like a sunset in a bowl. Don’t overmix; those marbled streaks are part of the charm.
2. The Cake Blanket: Sprinkle the dry cake mix evenly over the fruit layer. No stirring! Let it sit like a cozy, powdered-sugar snowfall. Pro tip: Tap the dish lightly on the counter to settle the mix without disturbing the fruit beneath.
3. The Golden Drizzle: Pour the melted butter over the cake mix, aiming for as much coverage as possible. Some dry spots will remain—that’s okay. They’ll turn into delightful crumbles. If you’re using nuts, scatter them on top now with a flourish.
4. The Salt Kiss: That pinch of flaky salt? Sprinkle it like fairy dust. It’s the quiet genius that makes every bite sing.

Now, slide your creation into the oven and let the magic happen. In about 45 minutes, you’ll have a bubbling, caramel-edged masterpiece that smells like nostalgia. But wait—there’s more! (And a few crucial tips I’ve learned the hard way.)

Cherry Pineapple Dump Cake: Pro Tips & Variations

This easy dessert is practically foolproof, but a few little tricks can take it from good to extraordinary:

• Butter Boost: For extra richness, dot the top with an additional 2 tablespoons of cubed butter before baking.
• Crunchy Topping: Sprinkle ½ cup chopped pecans or walnuts over the cake mix layer for texture.
• Spice It Up: Add a pinch of cinnamon or nutmeg to the dry cake mix for warmth.
• Fruit Variations: Swap the cherry pie filling for blueberry or apple, or use crushed pineapple in juice instead of syrup for a lighter taste.

The Perfect Pairings

This cake shines on its own, but here’s how to turn it into a showstopping dessert spread:

• A scoop of vanilla ice cream slowly melting into the warm cake is heavenly.
• Drizzle with caramel sauce or a dollop of whipped cream for extra indulgence.
• Serve alongside a cup of coffee or spiced chai for a cozy after-dinner treat.

Keeping It Fresh

Leftovers? (Lucky you!) Here’s how to enjoy your dump cake later:

• Room Temp: Cover tightly and store at room temperature for up to 2 days.
• Fridge: For longer storage, refrigerate for up to 5 days.
• Reheating: Warm individual portions in the microwave for 20-30 seconds, or pop the whole dish in the oven at 350°F for 10 minutes.

Cherry Pineapple Dump Cake FAQs

Can I use fresh fruit instead of canned?
Absolutely! Use 2 cups of fresh or frozen cherries and 1 cup of diced pineapple. Toss with ¼ cup sugar and 1 tablespoon cornstarch to mimic the pie filling texture.

Why is my dump cake soggy?
This usually happens if the butter isn’t evenly distributed. Make sure to scatter thin pats or drizzle melted butter over every inch of the cake mix.

Can I make this gluten-free?
Yes! Simply swap the yellow cake mix for a gluten-free version – the rest of the ingredients are naturally GF.

Can I prepare this ahead of time?
You can assemble the cake (without baking) up to 24 hours in advance. Keep refrigerated, then bake as directed – you may need 5-10 extra minutes.

A Sweet Ending

There’s something magical about how simple ingredients transform into this bubbling, golden dessert. Whether you’re serving it at a summer potluck or curling up with a bowl on a chilly evening, this cherry pineapple dump cake tastes like comfort. The best part? That deliciously sticky fruit layer waiting beneath the crumbly topping never fails to bring smiles. Don’t be surprised when friends start asking for the recipe – it’s that good!

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