Add, stir, pour, bake, and enjoy.
A pineapple-cherry dump cake really is just that easy.
Learn how to make a pineapple-cherry dump cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Topped with freshly whipped cream or vanilla ice cream, this dump cake will not disappoint.
Bring to room temperature or reheat in the microwave or a preheated 350F oven until warmed throughout before serving.
OneSouthern Livingcommunity member said, “Classic, no fail recipe that is a crowd pleaser.”
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Another commented, “Easy and delicious!
Made this a couple of weeks ago for company that didn’t show up.
Made it again when they did a couple of weeks later!
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Thanks for the recipe!”
can pineapple tidbits
1(21-oz.)
can cherry pie filling
1/2tsp.vanilla extract
1(15.25-oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Grease a 2-liter (11- x 7-inch) glass baking dish with butter.
Place pineapple pieces, cherry pie filling, and vanilla extract in a bowl; mix together.
Pour mixture into prepared baking dish.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add cake mix:
Sprinkle the surface of the filling evenly with the yellow cake mix.
Use a spoon to spread the butter across the mix.
Bake cake:
Transfer baking dish to the middle rack of the oven.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake until the top is golden brown in spots and the filling is bubbling, about 45 minutes.
Allow to cool before garnishing with whipped cream.
The finished dump cake should be golden brown on top with filling bubbling through in spots.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
A wooden pick inserted into the cake layer should come out clean with a few moist bits.
