Dump Cherry Cake
A delightful cherry dump cake featuring sweet cherry pie filling, pineapple, and a buttery cake topping, perfect for a casual gathering or dessert craving.
Ingredients
Instructions
- Grease a casserole dish.
- Empty the cherry pie filling into the dish.
- Add the crushed pineapple with its juice on top.
- Spread the yellow cake mix evenly over the fruit layer and press down gently.
- Melt the margarine and drizzle it over the cake mix.
- Sprinkle chopped pecans on top.
- Bake at 350°F for 30 to 35 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider using a butter cake mix instead of yellow cake mix. You can also substitute the pecans with walnuts or omit them entirely for a nut-free version. If you prefer a bit of acidity, adding a splash of lemon juice to the cherry pie filling can enhance the overall taste. Don’t forget to check the cake towards the end of baking, as oven temperatures can vary.
Serving Suggestions
This Dump Cherry Cake is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Tangy Cabbage Salad for a refreshing contrast. You can also serve it alongside Bourbon Frankfurter Appetizers for a fun party spread. Enjoy it as a sweet finish to a family meal or a festive gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 30-60 seconds or until warmed through. Alternatively, you can reheat the entire dish in the oven at 350°F for about 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Dump Cherry Cake contains roughly 1021 calories, with 11g protein, 47g carbohydrates, and 94g fat. It is an excellent source of dietary fiber (38% of the Daily Value) and protein (22% of the Daily Value), and a good source of iron and potassium. It also contributes 11g 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 fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries, but you'll need to sweeten them with sugar and possibly a bit of cornstarch to thicken the mixture. Fresh cherries will give a more natural flavor, but the cake may require a bit more baking time to accommodate the moisture.
Is it possible to make this recipe gluten-free?
Absolutely! Simply substitute the yellow cake mix with a gluten-free cake mix. Be sure to check that your cherry pie filling and crushed pineapple are also gluten-free. The baking time may remain roughly the same, but keep an eye on the cake as it cooks.
Can this cake be made ahead of time?
Yes, you can prepare this cake a day in advance. Just complete the recipe up to the baking step, cover it tightly, and refrigerate. When you’re ready to serve, bake it directly from the fridge, adding a few extra minutes to the baking time if needed.
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).