Cherry Pineapple Cake Recipe

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This recipe is fancy enough to serve to company. I love to serve with it with a dollop of whip cream.—Elaine De Rue, Hilton, New York
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:12-15 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 12-15 servings


  • 2 cans (16 ounces each) pitted tart red cherries, drained
  • 1 can (20 ounces) crushed pineapple in syrup, undrained
  • 1/3 cup finely chopped walnuts
  • 1 package white cake mix (regular size)
  • 1/2 cup butter, melted
  • Whipped cream, optional

Nutritional Facts

1 serving (1 piece) equals 268 calories, 11 g fat (5 g saturated fat), 16 mg cholesterol, 283 mg sodium, 41 g carbohydrate, 1 g fiber, 2 g protein.


  1. Spread cherries and pineapple with juice over the bottom of an ungreased 13-in. x 9-in. baking pan. Top with nuts. Sprinkle dry cake mix over all. Pour butter evenly over cake mix.
  2. Bake at 350° for 1 hour. Cool. Invert onto a serving plate. Cut into squares. Top with whipped cream if desired. Yield: 12-15 servings.
Originally published as Cherry Pineapple Cake in Country Woman March/April 1992, p35

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Reviewed Jan. 21, 2016

"Yeah, I've heard this referred to as "dump cake" super good!"

Reviewed May. 7, 2013

"Tastes great warm with vanilla ice cream! I add coconut before the nuts! They will be screaming for more! Regular Pie Cherries are great too!"

Reviewed Mar. 24, 2011

"This is incredible, and so easy to make. I used crushed pineapple in juice instead of heavy syrup and it came out great. I plan to keep the ingredients on hand for this cake because it's a great last minute dessert if you're out of time. And it takes so good, I'd make it even if I wasn't in a rush. As for the whipped cream, I'm sure it would make it delicious, but we didn't miss it!"

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