Cherry-N-Pineapple Dump Cake
A sweet and tangy dump cake featuring cherry pie filling and pineapple chunks, topped with a buttery cake mix and pecans, perfect for a comforting dessert everyone will enjoy.
Ingredients
Instructions
- In a 9 x 13-inch baking pan, combine cherry pie filling, pineapple chunks, and lemon juice.
- In a medium bowl, cut margarine into the cake mix until crumbly; add chopped pecans.
- Sprinkle the crumbly mixture evenly over the fruit in the baking pan.
- Bake at 350°F (175°C) for 45 minutes or until golden brown.
- Serve warm, optionally with ice cream.
Tips & Substitutions
For a richer flavor, consider using fresh cherries instead of canned pie filling. You can also substitute the yellow cake mix with a gluten-free version for a gluten-free alternative. If you prefer a nut-free version, simply omit the pecans or replace them with oats for a different texture. Make sure the pineapple is well-drained to avoid excess moisture.
Serving Suggestions
Serve this delightful dump cake warm, topped with a scoop of vanilla ice cream for a delicious contrast. It pairs beautifully with Pauper'S Cinnamon Rolls for a brunch gathering. Consider adding a drizzle of chocolate sauce or a sprinkle of powdered sugar for extra flair. Perfect for potlucks or family gatherings!
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place a portion in the microwave for about 30-60 seconds or until warmed through. Alternatively, you can reheat in the oven at 350°F for about 10-15 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry-N-Pineapple Dump Cake contains roughly 1420 calories, with 16g protein, 70g carbohydrates, and 128g fat. It is an excellent source of dietary fiber (53% of the Daily Value), protein (31% of the Daily Value), and iron (25% of the Daily Value), and a good source of potassium and calcium. It also contributes 15g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cherries instead of pie filling?
Yes, you can use frozen cherries! Just make sure to thaw and drain them well before mixing with the other ingredients to prevent excess liquid in the cake.
Is it possible to make this cake vegan?
Absolutely! Substitute the margarine with a plant-based butter or coconut oil, and use a vegan cake mix. You can also replace the lemon juice with a vegan-friendly fruit juice for added flavor.
How can I make this recipe ahead of time?
You can prepare the fruit mixture and crumb topping separately and store them in the refrigerator for up to 24 hours. When ready to bake, simply layer them and bake as directed for a quick and easy dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).