Ye Ole Dump Cake
A warm, comforting dump cake with fruity pineapple and cherry filling, topped with a buttery cake crust and nuts, perfect for casual gatherings and dessert lovers.
Ingredients
Instructions
- Dump the crushed pineapple and juice into a 9x11 or 13-inch baking dish.
- Add the cherry pie filling and spread it evenly over the pineapple.
- Sprinkle the dry yellow cake mix over the fruit layer.
- Top with chopped nuts and small pieces of butter evenly distributed over the top.
- Bake in a 350°F oven for 1 hour or until the top is browned.
- Serve warm with whipped cream or ice cream.
Tips & Substitutions
For a twist on flavors, try using different fruit fillings like peach or blueberry, or add spices such as cinnamon or nutmeg to the cake mix. If you prefer a nut-free version, simply omit the chopped nuts or substitute with crushed graham crackers for added texture. Be sure to use a well-greased baking dish to prevent sticking, similar to preparations for Oatmeal And Pecan Cookies.
Serving Suggestions
This warm dump cake is delicious on its own but pairs beautifully with whipped cream or vanilla ice cream for a comforting dessert. For a complete meal, serve alongside a fresh salad or light entrée. It also makes a great potluck dish, similar to Caramel Cornflake Ring, where guests can easily serve themselves.
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 about 30 seconds to 1 minute, or until warmed through. For a crispy top, consider reheating in an oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ye Ole Dump Cake contains roughly 526 calories, with 6g protein, 45g carbohydrates, and 37g fat. It is a good source of protein (12% of the Daily Value) and potassium (11% of the Daily Value).
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 fruit instead of canned?
Yes, you can use fresh fruit, but you'll need to adjust the moisture level. Consider mixing fresh cherries or crushed pineapple with a bit of sugar and lemon juice to replicate the canned versions' sweetness and juiciness. Just ensure you cook the fruit slightly before adding to the dish to prevent excess moisture from affecting the cake mix.
What can I substitute for the yellow cake mix?
If you're looking for a homemade option, you can make your own cake mix by combining 1 1/2 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and a pinch of salt. Alternatively, gluten-free all-purpose flour can be used to make this a gluten-free dessert while still enjoying the same delicious flavors.
Can I make this recipe ahead of time?
Yes, you can prepare the fruit and cake layers in advance and store them separately in the refrigerator. Just assemble and bake when you're ready to serve. However, for the best texture, it's recommended to bake it fresh right before serving, as it will maintain a better crumb and crispness.
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).