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Home » Cherry Dump Cake

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Cherry Dump Cake

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A dish of Cherry Dump Cake with Pineapple and Coconut Crunch topped with a scoop of vanilla ice cream.

You know that smell—the warm, buttery kind that floats from the oven and makes folks drift into the kitchen asking, “What’s baking?” That was our house every time my mom made this cherry dump cake recipe. It was her no-fuss go-to for special occasions or just because company was coming. She’d layer it all right in the pan—a can of cherry pie filling, crushed pineapple, a box of cake mix, and pats of butter—and let the oven do the magic. That golden buttery cake topping would crisp up just right, with coconut and pecans turning to sweet, toasty goodness. We were always sneaking pinches from the top of the cake mix before it hit the table, usually served up warm with a big scoop of ice cream.


Why You’ll Love This Recipe:

  • Foolproof and fast. This easy cherry dump cake recipe calls for pantry staples and no mixing.
  • The flavor combo hits every note. Tart cherries, sweet pineapple, buttery topping—like a cherry cobbler, only easier.
  • Only six ingredients. You probably have most of them on hand already, including that box of yellow cake mix.
  • Crowd-pleasing comfort. It's a go-to for potlucks, reunions, or a Tuesday night when you just want a delicious dessert.
  • That crunchy topping. The toasted coconut and sprinkle pecans take it from good to downright irresistible.

The Story & Culture Behind the Dish:
Dump cakes have been a Southern kitchen secret for decades—humble, hearty, and the ultimate easy dessert recipe. This version is one of the most beloved, passed down from church cookbooks and handwritten recipe cards, adapted by generations of home cooks. It’s a hybrid of cherry cobbler and cake, made with a can of cherry pie filling, a boxed cake mix, and zero stress. And let’s be honest—there’s nothing quite like watching butter melt into the top of the cherry filling, crisping into that golden crust.

Equipment List:

  • 9×13-inch baking dish: Roomy enough for all that bubbling fruit filling.
  • Nonstick cooking spray: Trust me—you want easy cleanup.
  • Butter knife: For slicing the butter into perfect pats.
  • Oven mitts: Because the smell will tempt you before it's cool enough.

Ingredients:

  • Cherry pie filling – Use two cans of cherry pie for the best fruity base.
  • Crushed pineapple – Adds juicy sweetness and moisture.
  • Vanilla or yellow cake mix – A boxed cake mix makes prep a breeze.
  • Salted butter – Essential for that golden, buttery cake topping.
  • Sweetened shredded coconut – Gives toasty sweetness to the top of the cake mix.
  • Chopped pecans – Adds crunch and a buttery, nutty flavor.

Cherry Dump Cake with Pineapple and Coconut Crunch

Step-by-Step Instructions:

Preheat the Oven

  • Set your oven to 325°F and lightly coat your baking dish with nonstick cooking spray.

Layer the Ingredients

  • Spread the cherry pie filling across the bottom of your dish.
  • Pour in the crushed pineapple with its juice—don’t drain it!
  • Evenly cover with boxed cake mix. Make sure the top of the cherry filling is completely covered.
  • Top with thin butter slices, spaced out to cover as much of the box of cake mix as possible.
  • Sprinkle coconut generously over the surface.
  • Sprinkle pecans over the top for crunch and flavor.
Cherry Dump Cake Step 1: Layer in cherry pie filling.
Cherry Dump Cake Step 2: Layer crushed pineapple on top of cherry pie filling.
Cherry Dump Cake Step 3: Sprinkle a box of vanilla cake mix over the fruit layers.
Cherry Dump Cake Step 4: Evenly place pats of butter over the top of the cake mix layer.
Cherry Dump Cake Step 5: Evenly spread sweetened coconut flakes over the butter.
Cherry Dump Cake Step 6: Finally, top with chopped pecans.

Bake the Cake

  • Bake for 45 minutes, or until the top of the cake mix is golden brown and bubbling around the edges.
  • If needed, tent with foil during the last 15–20 minutes to prevent over-browning.
Cherry Dump Cake with Pineapple and Coconut Crunch

Cool, Serve & Store

Reheat individual portions in the microwave for 15–20 seconds, or enjoy cold (it’s still delicious!).

Let cool for 10–15 minutes before digging in.

Best served warm with a generous scoop of ice cream on top.

Store any leftover homemade desserts in an airtight container in the fridge for up to 4 days.

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Chef Secrets & Pro Tips:

  • Use real butter. Margarine won’t give the same golden, crispy finish.
  • Slice butter thinly so it melts evenly across the entire top of the cake mix.
  • Add almond extract to the can of cherry pie filling for extra depth.
  • Want a deeper flavor? Try a spice or butter pecan box of cake mix instead.
  • Make ahead for gatherings. Bake earlier in the day and reheat just before serving.

Serving Suggestions:

This easy cherry dump cake dessert makes the perfect sweet ending to a hearty homemade meal. Try serving it after one of these comforting favorites:

  • Old Fashioned American Goulash – A nostalgic one-pot wonder with tender beef, elbow macaroni, and a rich tomato sauce.
  • White Chicken Enchiladas with Creamy Salsa Verde – Creamy, cheesy Tex-Mex goodness that feels like a warm hug.
  • Classic Stuffed Peppers – Bell peppers filled with savory ground beef and rice, baked in a tangy tomato sauce.
  • Roasted Cornish Hens – Juicy, golden-roasted hens with crispy skin—perfect for a cozy dinner or special occasion.
  • Marry Me Salmon – Buttery salmon baked in a creamy sun-dried tomato sauce that’s totally swoon-worthy.

A dish of Cherry Dump Cake with Pineapple and Coconut Crunch topped with a scoop of vanilla ice cream.

FAQs:

Is this cherry dump cake recipe the same as cherry cobbler?
Not exactly—cherry dump cake is even easier. No biscuit topping or mixing required. Just layer cans of cherry pie, pineapple, a boxed cake mix, and butter. It bakes into a warm, gooey treat with a crispy top. Like cobbler’s laid-back cousin.

Can I use a different kind of cake mix?
Yes! While a box of yellow cake mix is classic, vanilla, butter pecan, or even chocolate can make this easy dump cake recipe uniquely yours.

Can I make this cherry dump cake recipe ahead of time?
Definitely. You can fully bake it, then cover and refrigerate. Reheat in the oven at 300°F for 15–20 minutes. Add a fresh scoop of ice cream just before serving for that “fresh from the oven” feeling.

What if I don’t have crushed pineapple?
You can substitute with other juicy fruits like canned peaches or mandarin oranges. Just make sure there’s enough liquid to soak into the box of cake mix and help form that buttery cake crust.

Can I freeze this easy dessert recipe?
Yes! Let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then warm in the oven. The fruit filling and topping might lose a bit of texture but not flavor.


Storage & Reheating Tips:

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the microwave or oven until warm. Add a fresh scoop of ice cream to bring it back to life.
  • Freeze baked cake for up to 3 months. Wrap tightly and label it.
  • Best texture when served warm with that crunchy top still intact.


If this cozy, crunchy, homemade dessert brought back a memory—or helped you make a new one—subscribe to my newsletter. I’ve got more stories, more sugar, and plenty more easy dessert recipes comin’ your way.

A dish of Cherry Dump Cake with Pineapple and Coconut Crunch topped with a scoop of vanilla ice cream.

Still Craving Something Sweet? Here Are More Treats to Fall For!

If this cherry dump cake has you dreaming of seconds, you’re in good company. Around here, we believe there’s always room for one more bite of dessert—and maybe one after that. Whether you’re craving something cool and creamy, fruity and flaky, or rich and over-the-top, these homemade favorites are sure to hit the sweet spot.

A slice of Strawberry Icebox Pie

Strawberry Icebox Pie – A cool, creamy pie layered with sweet strawberries and nestled in a buttery graham cracker crust.

Easy Biscoff Banana Pudding Recipe with Cookie Butter

Biscoff Banana Pudding – Classic Southern banana pudding gets a bold upgrade with caramel-y Biscoff cookies and whipped topping.

Peach Fried Pies Recipe | Jennifer Cooks

Peach Fried Pies – Handheld pockets of golden, flaky crust filled with spiced peaches and fried to perfection—just like Grandma made.

Strawberry Trifle in a glass trifle dish with layers of strawberries, angel food cake, and custard.

Strawberry Trifle – Layers of fluffy cake, fresh strawberries, and sweet cream in one stunning, crowd-pleasing dessert.

Plate with a piece of lemon cake.

Lemon Texas Sheet Cake – Bright, tangy, and glazed to perfection, this citrusy twist on a Southern classic feeds a crowd with ease.

mile-high-snickers-pie | JenniferCooks.com

Mile High Snickers Pie – A decadent, sky-high pie loaded with creamy filling, peanuts, chocolate, and caramel—like a candy bar in sliceable form.


Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!


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A dish of Cherry Dump Cake with Pineapple and Coconut Crunch topped with a scoop of vanilla ice cream.

Cherry Dump Cake with Pineapple and Coconut Crunch

This easy cherry dump cake is sweet, buttery, and loaded with fruity goodness—just layer, bake, and serve warm with ice cream for the ultimate crowd-pleasing dessert.
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Course: Dessert
Cuisine: American
Keyword: Comfort Food, easy baking, fourth of july dessert, potluck recipe, summer dessert
Prep Time: 5 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 50 minutes minutes
Servings: 12
Calories: 236kcal
Author: Jennifer Locklin

Equipment

  • 9×13-inch Baking Dish
  • Chef Knife
  • Can Opener
  • Cooking Spray

Ingredients

  • 2 (21-ounce) cans cherry pie filling
  • 1 (20-ounce) can crushed pineapple undrained
  • 1 (15.25-ounce) box vanilla cake mix
  • 2 sticks salted butter sliced into thin pats
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans
Get Recipe Ingredients

Instructions

Preheat the Oven

  • Set the oven to 325°F (163°C).

Layer the Ingredients

  • Do not mix anything. Simply layer the ingredients as follows:
  • Spread the cherry pie filling evenly in a 9×13-inch baking dish.
    2 (21-ounce) cans cherry pie filling
  • Pour the crushed pineapple (with its juice) over the pie filling, spreading it out evenly.
    1 (20-ounce) can crushed pineapple
  • Sprinkle the dry cake mix over the top, ensuring it covers the fruit completely.
    1 (15.25-ounce) box vanilla cake mix
  • Arrange the butter pats evenly across the surface.
    2 sticks salted butter
  • Sprinkle the coconut over the top.
    1 cup sweetened shredded coconut
  • Finish by adding the chopped pecans.
    1 cup chopped pecans

Bake the Cake

  • Place the dish in the preheated oven and bake for 45 minutes or until the top is golden brown.
  • If the top begins to brown too quickly, loosely cover the dish with foil during the last 15–20 minutes of baking.

Cool, Serve & Store

  • Let the cake cool slightly before serving.
  • Best served warm with a scoop of vanilla ice cream.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • To reheat, warm individual servings in the microwave for 15–20 seconds or enjoy cold.

Notes

Substitutions & Variations
Switch up the flavors by using different pie fillings and cake mixes:
•Apple pie filling + vanilla or butter pecan cake mix
•Peach pie filling + yellow or spice cake mix
•Blueberry pie filling + vanilla or lemon cake mix
•Black Forest style – cherry pie filling + chocolate fudge cake mix
•Lemon pie filling + lemon cake mix
For another fall favorite, try Pumpkin Dump Cake—our family thinks it’s even better than pumpkin pie!

Nutrition

Serving: 1 serving | Calories: 236kcal | Carbohydrates: 5g | Protein: 1g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 141mg | Potassium: 67mg | Fiber: 1g | Sugar: 4g | Vitamin A: 476IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.4mg

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

Did you make this recipe? Tag @jennifercooks123 on Instagram and hashtag it #jennifercooks so we can see all the deliciousness!

Filed Under: Desserts Tagged With: Comfort Food, dessert, Quick and Easy

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

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Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

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