Cherry Dump Cake Recipe
A delightfully simple Southern dessert, this cherry dump cake blends the rich sweetness of cherry pie filling with tropical pineapple, toasty coconut, crunchy pecans, and a buttery cake topping. With only six ingredients and minimal prep, it’s an ideal choice for gatherings, potlucks, and family events.
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Servings: 12
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
To omit pineapple, replace it with an additional can of cherry pie filling.
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.
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.