Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray to prevent sticking.
- Open the can of cherry pie filling and pour it evenly into the bottom of the prepared baking dish. Gently spread it out to cover the base. Next, drain the crushed pineapple thoroughly. Add the drained crushed pineapple on top of the cherry pie filling, distributing it as evenly as possible.1 (21 ounce) can cherry pie filling, 1 (20 ounce) can crushed pineapple
- Open the box of yellow cake mix. *Do not prepare the cake mix according to package directions.* Simply sprinkle the dry cake mix evenly over the fruit layers in the baking dish. Try to cover the fruit completely.1 (18.25 ounce) box yellow cake mix
- Pour the melted butter evenly over the dry cake mix. Ensure that all the dry cake mix is moistened by the butter. This is crucial for creating the cakey topping. If you notice any dry spots, you can use a spoon to gently nudge the butter around.1 cup unsalted butter, 1 (18.25 ounce) box yellow cake mix
- If you enjoy a subtle hint of spice, lightly sprinkle ground cinnamon over the top of the melted butter. This adds a lovely aroma and a touch of extra flavor complexity.1 teaspoon ground cinnamon
- Place the baking dish in the preheated oven. Bake for 35 to 45 minutes, or until the topping is golden brown and bubbly. The edges should be set, and the cake mix topping should appear cooked through.
- Once baked, carefully remove the Easy Cherry Pineapple Dump Cake from the oven. Allow it to cool for at least 10-15 minutes before serving. This allows the filling to set slightly and makes it easier to scoop. Serve warm, with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.Whipped cream or vanilla ice cream
Notes
Leftovers can be stored in the refrigerator for 3-4 days. Reheat gently in the microwave or oven.
