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Pioneer Woman Cherry Pineapple Dump Cake

Pioneer Woman Cherry Pineapple Dump Cake - recipe card
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This classic dump cake combines tart cherries and sweet crushed pineapple under a buttery, crisp golden topping. The fruit layer bubbles into a jammy compote while the cake mix bakes into a crunchy, cobbler-like crust with a tender center.

Ingredients

Scale
  • 1 can (21 oz) cherry pie filling
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup (1 stick / 113g) unsalted butter, cut into thin slices
  • 1/4 cup chopped pecans (optional)

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease an 8×8-inch baking dish with nonstick spray or butter; this prevents sticking and ensures easy serving. The 8×8 pan is ideal for a 4-serving portion, giving a good fruit-to-crust ratio.
  2. Spread the cherry pie filling evenly across the bottom of the prepared dish. Use a spatula to smooth it into an even layer; this ensures every serving gets a balanced amount of tart cherries.
  3. Pour the undrained crushed pineapple over the cherry layer and spread gently to distribute. Do not drain the pineapple — the juice is essential to create the syrupy, jammy texture as it bakes and to prevent the cake mix from drying out.
  4. Sprinkle the entire box of yellow cake mix evenly over the fruit layers. Use your fingers or a fork to break up any clumps so the topping bakes into a uniform, crunchy crust.
  5. Place the thin butter slices evenly over the top of the cake mix, covering as much surface area as possible. The butter melts during baking, soaking into the cake mix to create a rich, golden, cobbler-like crust — skipping this step or using cold butter may result in dry spots.
  6. If using, sprinkle chopped pecans evenly over the butter slices. Pecans add a nutty crunch that complements the sweet fruit and buttery topping; omit if you prefer a nut-free version.
  7. Bake on the center rack of the preheated oven for 40 to 45 minutes, or until the top is deep golden brown and the fruit is bubbly around the edges. Halfway through (at about 20 minutes), rotate the dish front to back for even browning. The filling should be thick and jammy — if it seems too thin, bake an additional 5 minutes.
  8. Remove the dish from the oven and let it cool on a wire rack for at least 15 minutes before serving. This resting time allows the fruit filling to set slightly, preventing it from being runny and making portions easier to scoop.
  9. Serve warm, spooned into bowls or onto plates. For an extra indulgence, top with a scoop of vanilla ice cream or a dollop of whipped cream, which will melt into the warm fruit and crust.

Notes

Store leftovers covered in the refrigerator for up to 5 days. To reheat, place a single serving in the microwave on high for 30–45 seconds or until warm; for a crispier top, reheat in a 350°F (177°C) oven for 8–10 minutes. This dessert freezes well for up to 3 months: cool completely, wrap tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating. For a larger 9×13 pan, double all ingredients and bake for 50–55 minutes.

Nutrition

Keywords: cherry pineapple dump cake, Pioneer Woman dump cake, cherry pineapple dessert, easy dump cake recipe, classic dump cake, fruit cobbler, canned cherry recipe, butter cake mix dessert, American dessert, quick dessert

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