Cherry Dump Cake Recipe
A simple dump cake made with cherry pie filling, crushed pineapple, yellow cake mix, chopped walnuts, and butter. Assemble in a 9x13-inch pan and bake until golden and bubbly.
Equipment
- 9x13 Baking Dish
Ingredients
Ingredients
- 1 21-ouncecan cherry pie filling
- 1 15-ouncecan crushed pineapple, plus juice
- 1 15.25-ouncepackageyellow cake mix
- 6 ounceschopped walnuts
- 3/4 cupbutter
Instructions
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Open the cans. Pour the 21-ounce can cherry pie filling and the entire 15-ounce can crushed pineapple, including the juice, into the prepared baking dish. Stir gently to distribute the fruit and juice evenly.
- Evenly sprinkle the entire 15.25-ounce package yellow cake mix over the fruit mixture. Do not stir the cake mix into the fruit; leave it loose on top.
- Evenly scatter the 6 ounces chopped walnuts over the cake mix layer.
- Cut the ¾ cup butter into thin slices or small pats. Arrange the butter pieces evenly over the top so most pieces make contact with the cake mix.
- Bake for 35–40 minutes, or until the top is golden brown and the fruit is bubbling at the edges.
- Remove from the oven and let cool 10–15 minutes before serving. Enjoy warm.
Notes
Countertop:Cover and keep at room temperature for up to two days.
Refrigerator:Cover and keep in the fridge for up to a week.
Freezer:Wrap in freezer-safe plastic wrap then wrap again with tin foil. Keep frozen for up to 3 months. Thaw in the refrigerator.
Refrigerator:Cover and keep in the fridge for up to a week.
Freezer:Wrap in freezer-safe plastic wrap then wrap again with tin foil. Keep frozen for up to 3 months. Thaw in the refrigerator.