Dump Cake, Our Favorite

Easy, Delicious Dump Cake Recipe. A favorite at our house!

I have a dump cake in the oven and it's almost ready. I can tell because it's starting to smell really, really good in here.

I've been making this for years and it just occurred to me that I hadn't posted the recipe here on the blog. I've discovered through the years that there actually are people who haven't heard of dump cake, and there may be people who've heard of it but don't know how to make it. So, no matter into which category you may fall, here's my tried-and-true dump cake recipe.

This is my husband's favorite dessert and usually his choice for his birthday cake, but we enjoy it far more often than once a year.

I like to put a dump cake in the oven as we're sitting down to eat so we can enjoy a leisurely dessert that's still warm later in the evening. Top it with vanilla ice cream if you really want to impress someone.

Here it is, my favorite quick, easy, totally delicious dump cake recipe.

Dump Cake

1 can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix
1 1/2 sticks butter or margarine
chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. 

Open and dump the can of pineapple into a 9 x 13 inch cake pan. Use a spoon to even it out in the pan. Open the can of cherry pie filling and gently use the spoon to dump it evenly on top of the pineapple. Open the box of cake mix and gently distribute the dry mix evenly on top of the fruit. Don't stir. 

Now, either melt the butter and pour it evenly over the dry cake mix or you can do as I do and cut the butter into little chunks and place the little chunks of butter evenly on top of the cake mix. If using, add the nuts on top. 

Bake at 350 for about 50 minutes or until the cake is bubbly and golden brown. Serve warm (not hot) or at room temperature with or without a scoop of ice cream on top. I promise, it tastes as good as it smells!

You can use from one to two sticks of butter in this recipe. I've found that I can use less if I distribute it carefully. That's why I prefer the chunk method to the melt-and-pour method; the "crust" comes out better that way for me.

When a 9 x 13 dump cake is more than I need, I make a smaller version by using just the pie filling and a one-layer cake mix in a 9 x 9 inch pan, more or less converting the recipe to cherry cobbler.
If you're not a cherry-pineapple dump cake fan, then try one of these dump cake recipe variations: 
  • Substitute blueberry pie filling for the cherry (my personal favorite variation).
  • Substitute peach pie filling for the cherry.
  • Replace the pineapple with a second can of cherry pie filling and use chocolate cake mix for a Black Forest variation.
  • Add coconut on top instead of, or in addition to, the nuts.
My dump cake is done now and looks absolutely beautiful. I forgot to buy ice cream this time, but even a plain dump cake looks and tastes pretty fancy.

Don't lose the recipe! Remember to pin or bookmark the page, or you can order a dump cake recipe on a card for yourself or to share with a friend.

Originally posted 2/5/2008. Updated 7/22/2015. 


  1. Wow, that's a dump cake! Funny I've heard of it but never came across the recipe before, it sounds good and couldn't be easier.

  2. I love a good southern dump cake! This looks yummy - just pinned as a reminder. - Trish


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