Cherry Dump Cake Recipe
This Cherry Dump Cake Recipe is a nostalgic Southern favorite that’s as effortless as it is delicious. With only six ingredients, it’s your shortcut to dessert bliss.
Perfect for potlucks and backyard get-togethers, it brings together fruity sweetness, buttery crunch, and gooey indulgence in every bite.
The Key Players in This Cherry Dump Cake Recipe
- Crushed pineapple (20 oz can) – Adds a bright, tangy layer and keeps the cake moist with its natural juices.
- Cherry pie filling (21 oz can) – Bursting with sweet-tart cherry flavor that forms the heart of this dessert.
- Sweetened coconut flakes (1 cup) – Brings chewy texture and a tropical sweetness that pairs beautifully with the fruit.
- Chopped pecans (1 cup) – Offers a buttery crunch and nutty richness that contrasts the soft fruit layers.
- Yellow cake mix (15.25 oz box) – The magic shortcut; transforms into a golden, buttery topping with minimal effort.
- Butter, melted (½ cup) – Pulls everything together with a golden finish and rich flavor as it bakes into the cake mix.
How to Make This Cherry Dump Cake Recipe
Start by prepping your baking pan and preheating the oven to 350°F. Layer the crushed pineapple with its juice directly into the pan.
Spoon the cherry pie filling over the pineapple without mixing. Scatter the coconut flakes and chopped pecans evenly over the fruit.
Sprinkle the dry yellow cake mix evenly across the surface, then slowly drizzle melted butter over the top. No stirring needed—just layer and bake.
Pop it into the oven uncovered and bake for about 50–55 minutes, or until the top is golden brown and bubbly.
Cherry Dump Cake Tips & Tasty Twists
This recipe is endlessly flexible. If pineapple isn’t your thing, double up on the cherry pie filling or try blueberry or peach filling for a change. Swapping yellow cake mix for chocolate turns this into a Black Forest-inspired treat.
Don’t worry if the butter doesn’t cover all the cake mix—dry patches will bake into a delicious crumbly topping. For nut-free versions, skip the pecans or replace them with sliced almonds or sunflower seeds for crunch.
And if oven space is tight, this recipe works beautifully in a slow cooker. Just cook on high for 2 hours or low for 4 hours and serve warm.
Sweet Leftovers: Storing Your Cherry Dump Cake
Once cooled, store leftover cherry dump cake in an airtight container in the fridge for up to three days. The flavors deepen over time, making second-day servings just as delightful.
For a quick reheat, microwave individual portions for about 45 seconds. You can even enjoy it cold—straight from the fridge with a scoop of vanilla ice cream.
Cherry Dump Cake Recipe
Ingredients
- 1 cup sweetened coconut flakes
- 1 20- ounce can crushed pineapple with juice
- 1 15.25- ounce box yellow cake mix
- 1/2 cup 1 stick butter, melted
- 1 cup chopped pecans
- 1 21- ounce can cherry pie filling
Instructions
- Preheat your oven to 350°F. Lightly coat the interior of a 9 x 13-inch baking dish with nonstick spray.
- Distribute the crushed pineapple, including its juice, evenly across the bottom of the prepared pan. Spread the cherry pie filling over the pineapple in a uniform layer.
- Evenly scatter the sweetened coconut flakes and chopped pecans across the surface.
- Sprinkle the dry cake mix over the entire pan, covering the fruit and nut layers.
- Slowly drizzle the melted butter over the cake mix, attempting to moisten as much of the surface as possible.
- Bake the cake uncovered for 50 to 55 minutes, or until the top is golden brown and set.
Notes
For a creative twist, use a different pie filling such as blueberry, strawberry, peach, or apple. A chocolate cake mix may be substituted for a Black Forest variation.
If pecans aren’t preferred, swap them for sliced almonds or chopped walnuts.
The melted butter may not fully saturate the dry cake mix; distribute it as evenly as possible.
This recipe can also be prepared in a slow cooker on high for 2 hours or on low for 4 hours.
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat individual servings in the microwave for approximately 45 seconds.
