Pineapple Cherry Cake Recipe

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When our granddaughter visits us on weekends, I try to find something fun for her to do. Since packaged ingredients are simply layered in a pan, this is an easy treat that even a young child can fix.—Melissa Defauw, Auburn Hills, Michigan
TOTAL TIME: Prep: 5 min. Bake: 50 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 5 min. Bake: 50 min.
MAKES: 12-16 servings


  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 can (21 ounces) cherry or blueberry pie filling
  • 1 package yellow cake mix (regular size)
  • 3/4 cup butter, melted

Nutritional Facts

1 piece: 275 calories, 12g fat (6g saturated fat), 23mg cholesterol, 297mg sodium, 42g carbohydrate (28g sugars, 1g fiber), 2g protein


  1. Evenly spread pineapple in a greased 13-in. x 9-in. baking dish. Carefully spread with pie filling. Sprinkle with dry cake mix. Drizzle with butter.
  2. Bake at 350° for 50-60 minutes or until the top is browned. Yield: 12-16 servings.
Originally published as Pineapple Cherry Cake in Taste of Home February/March 1998, p14

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Reviewed Feb. 11, 2014

"Great when you add pecans on top"

Reviewed Aug. 28, 2013

"Yes! I call it a "dump cake" too. It is great and very easy. Requested often for church pot lucks. I have also sprinkled top with chopped pecans just after pouring melted butter on top. yummy!"

Reviewed Jan. 7, 2012

"This recipe is great in the crock pot, which is how I bake it."

Reviewed Jul. 10, 2010

"I have also used strawberry pie filling. We call this a dump cake. It is so quick and simple my 7 year old makes it. Excellent served warm with vanilla ice cream. Yummie!"

Reviewed Jan. 30, 2009

"We also call it "dump cake" but we sprinkle coconut and chopped walnuts on before the butter is poured on!

Yooper in Upper Michigan"

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