Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Don't grease baking dish—butter in recipe provides plenty of fat. Bit of caramelization on edges is desirable.
- Open cherry pie filling and spread evenly across bottom of 9x13-inch baking dish. Use back of spoon to smooth into even layer reaching all corners. Creates fruit base.
- Open crushed pineapple and pour—juice and all—directly over cherry layer. Do NOT drain. Juice essential for moisture to hydrate cake mix and create bubbling pockets. Spread pineapple somewhat evenly with spoon but doesn't need to be perfect. Redistributes during baking.
- Open yellow cake mix and sprinkle dry mix evenly over fruit layers, covering as much surface as possible. Do NOT stir, mix, or combine layers. Whole point of dump cake is keeping layers distinct. Get cake mix distributed evenly—spots without won't develop golden crust.
- Melt butter (both sticks) until completely liquid. Slowly drizzle over entire surface of dry cake mix, trying to coat as much as possible. Want butter to soak in—transforms dry powder into golden, crispy topping. Some spots may not get coverage—okay, they'll cook just less crispy.
- Bake 45-55 minutes until topping is deep golden brown and fruit filling bubbling enthusiastically around edges. Top should look crispy and caramelized in spots. If browning too quickly but fruit not bubbling, loosely tent with foil last 10-15 minutes.
- Cool 10-15 minutes before serving. Molten lava hot straight from oven—will burn mouth immediately. Brief cooling lets filling thicken slightly. Scoop generous portions into bowls—messy and rustic, not neat slices. Top with vanilla ice cream or whipped cream while warm.
Notes
Don't skip pineapple juice—draining removes essential moisture needed to activate cake mix.
Cover cake mix completely with butter—any dry spots stay powdery and taste raw. Get butter everywhere.
Use light-colored pan—dark pans cause bottom to brown too quickly before top finishes.
Let it bubble—want active bubbling around edges means fruit juices hot enough and cake mix cooking through.
Serve warm, not hot—10-15 minutes to cool so don't burn mouth, but don't let cool completely. Warm is best.
Add nuts: Sprinkle ½ cup chopped pecans or walnuts over cake mix before butter for extra crunch.
Different fruits: Blueberry with pineapple, apple with cinnamon, or peach with vanilla.
Make it chocolate: Use chocolate cake mix instead of yellow.
Add coconut: Sprinkle ½ cup shredded coconut over fruit before cake mix.
Different cake flavors: White, spice, or butter pecan all work.
Make it boozy: Add 2 tablespoons rum or amaretto to fruit before topping.
Add spice: Sprinkle ½ teaspoon cinnamon over cake mix before butter.
Individual servings: Divide among 8-10 ramekins, reduce baking to 25-30 minutes.
Add cream cheese: Dot small pieces over fruit before cake mix for richness.
Fresh fruit: Can use but need to add sugar and ensure enough liquid. Canned pie filling pre-sweetened with right consistency.
Called "dump cake": Literally dump ingredients in layers without mixing. Easiest cake method.
Topping still powdery: Didn't use enough butter or didn't distribute evenly. Every spot needs butter contact.
Gluten-free: Use GF yellow cake mix. Everything else already GF.
Bottom soggy: Drained pineapple (need juice!), oven not hot enough, or didn't bake long enough. Make sure actively bubbling.
Cut in half: Use 8x8 or 9x9-inch pan, halve all ingredients, reduce baking to 35-40 minutes.
Really don't mix: Correct! Layers stay separate. Mixing defeats entire purpose.
Cover with plastic wrap or foil, store room temp 1 day or refrigerate up to 4 days. Topping softens but still delicious.
Don't freeze—texture becomes soggy and unappetizing after freezing and thawing.
Reheat portions in microwave 30-60 seconds until warm. Or whole pan covered with foil at 300°F for 15-20 minutes.
Make ahead: Can assemble (through adding butter) up to 2 hours before baking. Keep room temp, bake when ready. Don't assemble too far ahead—cake mix gets soggy.
Serve: Scoop warm portions into bowls—rustic and messy. Top with vanilla ice cream or whipped cream.
Pairs with: Coffee, hot tea, cold milk. Perfect after casual dinner or at potlucks.
Cover cake mix completely with butter—any dry spots stay powdery and taste raw. Get butter everywhere.
Use light-colored pan—dark pans cause bottom to brown too quickly before top finishes.
Let it bubble—want active bubbling around edges means fruit juices hot enough and cake mix cooking through.
Serve warm, not hot—10-15 minutes to cool so don't burn mouth, but don't let cool completely. Warm is best.
Add nuts: Sprinkle ½ cup chopped pecans or walnuts over cake mix before butter for extra crunch.
Different fruits: Blueberry with pineapple, apple with cinnamon, or peach with vanilla.
Make it chocolate: Use chocolate cake mix instead of yellow.
Add coconut: Sprinkle ½ cup shredded coconut over fruit before cake mix.
Different cake flavors: White, spice, or butter pecan all work.
Make it boozy: Add 2 tablespoons rum or amaretto to fruit before topping.
Add spice: Sprinkle ½ teaspoon cinnamon over cake mix before butter.
Individual servings: Divide among 8-10 ramekins, reduce baking to 25-30 minutes.
Add cream cheese: Dot small pieces over fruit before cake mix for richness.
Fresh fruit: Can use but need to add sugar and ensure enough liquid. Canned pie filling pre-sweetened with right consistency.
Called "dump cake": Literally dump ingredients in layers without mixing. Easiest cake method.
Topping still powdery: Didn't use enough butter or didn't distribute evenly. Every spot needs butter contact.
Gluten-free: Use GF yellow cake mix. Everything else already GF.
Bottom soggy: Drained pineapple (need juice!), oven not hot enough, or didn't bake long enough. Make sure actively bubbling.
Cut in half: Use 8x8 or 9x9-inch pan, halve all ingredients, reduce baking to 35-40 minutes.
Really don't mix: Correct! Layers stay separate. Mixing defeats entire purpose.
Cover with plastic wrap or foil, store room temp 1 day or refrigerate up to 4 days. Topping softens but still delicious.
Don't freeze—texture becomes soggy and unappetizing after freezing and thawing.
Reheat portions in microwave 30-60 seconds until warm. Or whole pan covered with foil at 300°F for 15-20 minutes.
Make ahead: Can assemble (through adding butter) up to 2 hours before baking. Keep room temp, bake when ready. Don't assemble too far ahead—cake mix gets soggy.
Serve: Scoop warm portions into bowls—rustic and messy. Top with vanilla ice cream or whipped cream.
Pairs with: Coffee, hot tea, cold milk. Perfect after casual dinner or at potlucks.