Cherry Dump Cake Recipe

Cherry Dump Cake Recipe

Prep Time10minutes 

Cook Time50minutes 




  • 1 20 ounce can of crushed pineapple
  • 1 21 ounce can of cherry pie filling
  • 1 cup sweetened coconut flakes
  • 1 cup chopped pecans
  • 1 15.25 ounce box yellow cake mix
  • 1/2 cup butter 1 stick melted


  • Preheat oven to 350 degrees. Spray the bottom and sides of a 9 x 13-inch baking pan with nonstick cooking spray.
  • Pour crushed pineapple with juice into the pan and spread evenly. Pour cherry pie filling over. Sprinkle with coconut and pecans.
  • Sprinkle the cake mix over the pecans and coconut. Drizzle the melted butter over the cake mix.
  • Bake uncovered for 50-55 minutes or until golden brown.


  • If you don’t like pineapple, use 2 cans of cherry pie filling.
  • For flavor variations, you can switch out the cherry pie filling for other fruit filling like blueberry, peach, strawberry, or apple pie filling. Or use a chocolate cake mix for a black forest dump cake
  • If you don’t like pecans, try other nuts like chopped walnuts or sliced almonds.
  • The melted butter will not cover the whole top of the cake mix, but do your best when drizzling it.  It will all come out just fine.
  • This can be assembled in a slow cooker and cooked on high for 2 hours or low for 4 hours.
  • Store leftovers in an airtight container in the fridge for up to 3 days.  Reheat individual servings in a microwave-safe bowl for about 45 seconds.


Calories: 361kcal | Carbohydrates: 50g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 20mg | Sodium: 380mg | Potassium: 174mg | Fiber: 3g | Sugar: 29g | Vitamin A: 285IU | Vitamin C: 36mg | Calcium: 114mg | Iron: 1mg


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