Can I use fresh fruit instead of canned for this dump cake?

While the convenience of canned fruit makes this recipe truly "dump and bake," you can use fresh fruit with some adjustments. For cherries, you'll need to pit and cook them with sugar to create a filling-like consistency. Fresh pineapple would need to be crushed and simmered with a bit of sugar to replicate the syrup. Honestly, the canned versions save tremendous time without sacrificing flavor in this particular recipe.

My cake mix still looks powdery after baking. What went wrong?

This usually happens when the butter pieces aren't distributed evenly enough across the cake mix. Next time, cut the butter into smaller pieces and make sure they cover as much of the surface as possible. Some bakers even melt the butter and drizzle it over the cake mix instead, though this gives a slightly different texture.

Can I make this dump cake in a slow cooker?

Absolutely! Layer everything the same way in your slow cooker and cook on low for about 3-4 hours or high for 2 hours. The top won't get quite as crispy as the oven version, but the flavors will be delicious, and it's great for hot summer days when you don't want to use the oven.

Is there a way to make this recipe lower in calories?

You can experiment with a few adjustments. Try using light butter or reducing the amount by 1/4 stick. Choose pineapple packed in juice rather than heavy syrup. Some bakers have success using diet soda (like Diet Sprite) poured over the cake mix instead of all the butter. The texture will be different, but still delicious!

Cherry Pineapple Dump Cake Recipe

Description

This Cherry Pineapple Dump Cake is a quick, effortless dessert bursting with fruity flavors and a hint of buttery sweetness. Made with just a few pantry staples, it’s perfect for busy weeknights or an impressive last-minute party dessert.

Ingredients

Units Scale

Cake Base

1 1/2 sticks butter + 1 tablespoon
2 tablespoons brown sugar
1 20–ounce can crushed pineapple in heavy syrup
1 20–ounce can cherry pie filling
1 (15.25-ounce) yellow cake mix

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Instructions

Preheat and Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Using 1 tablespoon of butter, grease the bottom and sides of a 9 x 13-inch baking dish. Sprinkle the 2 tablespoons of brown sugar evenly over the greased bottom of the dish to add an extra layer of sweetness.
Add the Fruit Layers
Pour the crushed pineapple (with syrup) and cherry pie filling into the baking dish. Stir them together gently, then spread them evenly across the dish to create the fruity base of the dessert.
Add Cake Mix and Butter
Evenly sprinkle the yellow cake mix over the fruit layer. Cut the remaining 1 ½ sticks of butter into small pieces and distribute the pieces evenly on top of the dry cake mix. This helps create a golden, buttery topping as it bakes.
Bake the Cake
Place the baking dish in the preheated oven and bake for 50 minutes to 1 hour. The cake is ready when the top is golden brown and the edges are bubbling with fruit juices. Allow to cool slightly before serving.

Notes

Serve warm with a scoop of vanilla ice cream or whipped cream for a delightful treat.
To achieve the perfect golden brown top, make sure the butter pieces are evenly distributed across the cake mix.
You can substitute crushed pineapple with pineapple chunks if you prefer a slightly chunkier texture.
For a festive twist, sprinkle chopped nuts, like pecans or walnuts, on top before baking.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 28g
Sodium: 380
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 47
Fiber: 1g
Protein: 2g
Cholesterol: 30mg