This Cherry-Pineapple Dump Cake is one of those wonderfully easy desserts that takes just a few minutes to put together and is always enjoyed. Sweet cherry pie filling and juicy crushed pineapple are layered with banana nut muffin mix, butter, and chopped nuts to create a warm, golden, fruit-filled dessert with plenty of flavor.
There is almost no preparation involved, making this a great choice for a busy weeknight, last-minute gathering, or whenever you need an easy dessert without a lot of fuss. It’s also simple enough that the kids can help put it together.
Serve it warm with a scoop of vanilla ice cream, or enjoy it cold—the choice is yours. Either way, this colorful Cherry-Pineapple Dump Cake is an easy dessert that’s sure to disappear quickly.
Cherry-Pineapple Dump Cake
Ingredients
- 15 oz pineapple crushed undrained 1 can, with juice
- 20 oz cherry pie filling 1 can
- 1 box banana nut muffin mix We use the Krusteaz brand
- 1 cup nuts chopped pecans or walnuts
- 1 stick butter or margarine
Instructions
- Preheat the oven to 350° F.
- Layer your cake in a 9×13 casserole dish:
- Spread pineapple with juices on the bottom of the casserole dish.
- Then pour cherry pie filling on top.
- Sprinkle cake mix over the top of the fruit.
- It’s okay if you don’t get it perfectly even, though you should avoid any large mounds.
- Lay sliced butter on top of the cake mix, evenly distributed.
- Top with chopped nuts.
- Bake in the oven for 45 minutes to 1 hour, or until the top is golden brown and bubbly. Let cool for 10-15 minutes before serving with vanilla ice cream.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
