Description
This quick and easy pineapple dump cake is the ultimate shortcut dessert for busy bakers. By layering luscious cherry pie filling, tropical crushed pineapple, and a buttery yellow cake crust, you create a moist and flavorful treat with minimal effort. Topped with toasted coconut and crunchy walnuts, this recipe offers the perfect balance of sweet, tart, and nutty flavors, making it a guaranteed crowd-pleaser for any family gathering or weeknight dinner craving.
Ingredients
21 ounces cherry pie filling
20 ounces crushed pineapple, drained thoroughly
15.25 ounces dry yellow cake mix
1 cup unsalted butter, melted
1 cup flaked coconut
1/2 cup chopped walnuts
Instructions
Preheat your oven to 350 degrees F (175 degrees C).
Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
Spread the cherry pie filling evenly across the bottom of the prepared pan.
Pour the drained crushed pineapple over the cherry layer and spread evenly.
Sprinkle the dry yellow cake mix over the fruit layers, ensuring even distribution.
Top with the flaked coconut and chopped walnuts.
Drizzle the melted butter slowly over the top of the cake mix, ensuring most of the dry mix is moistened.
Bake for 55 minutes or until the top is golden brown and the fruit is bubbling.
Let cool slightly before serving.
Notes
Ensure you drain the pineapple well to prevent the cake from becoming overly soggy. You can serve this warm with a scoop of vanilla ice cream for an extra treat. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 55
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg