Easy Cherry-Pineapple Dump Cake

"Put this in the oven before you sit down to dinner, and it will be ready when you are, nice and warm from the oven!"
photo by Melandsid photo by Melandsid
photo by Melandsid
photo by cindykoen photo by cindykoen
Ready In:
1hr 15mins




  • In a 9 x 13" pan, spread in layers of cherry pie filling, pineapple, cake mix, coconut, and nuts.
  • Cut margarine into bits and sprinkle over top.
  • Bake 1 hour at 350°.
  • Serve with Cool Whip or ice cream.

Questions & Replies

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  1. mji109
    This recipe calls for a 16 oz can of crushed pineapple, but all I can find are the 20 oz cans. Should I try to take some out & guess at 16 or will it be okay to use the entire 20 oz can?


  1. mrsrexy
    This was super easy to make and tasted good. Like a crumble as other posters mentioned. Didn't find it overly sweet. I used french vanilla cake mix as thats what I had on hand, and strawberry-rhubarb pie filling and can of crushed pineapple including the juice (as I had read someplace that various flavours of pie fillings could all be used) and had warm from the oven with vanilla ice cream. Omitted coconut and nuts due to my family 'pickiness' but think that pecans would be a nice addition. My only negative is that 1/2 cup margarine did not seem to be enough. When the cake is baking, any area that had margarine incorporated the dry cake mix well but 1/2 cup does not incorporate it all, so there were crumb parts that I had to mix in towards the end to make sure they got moistened, or otherwise, we would have been eating raw, gritty cake mix! Not that I want to add calaries, but next time, I'll use maybe a 1/4 cub more margarine. I did notice that other recipe searches today call for up to a full cup of margarine, so perhaps other recipe posters noticed the same thing.
  2. Melandsid
    This is soooooo easy to make!! It literally takes longer to open the cans then to assemble it. And I keep all the ingredients on hand so even better. Will make again and again! :)
  3. MTpockets
    This is so good, I can never stop at one serving. The only thing I omit is the coconut. This is fantastic right from the oven when it's still warm....Yum!
  4. Auvan
    I have been making this same recipe for years and it never disappoints. It is so easy and absolutely delicious. Each time I take it to a gathering, I am asked for the recipe. My grandmother taught me how to make this cake when I was young--so it is also very sentimental!
  5. waltandapril4ever
    My family has been using this recipe since I was a child (with the exception of we use 1 stick of butter rather than margarine), and we love it. I made it last night for a BBQ, and got SOOOOOO many compliments and requests for the recipe. My advice is to start checking it around 40-45 minutes, as the pecans on top can burn, and it is often done by 45 minutes. We also recommend using chopped pecans rather than pecan halves, as the larger nuts tend to burn more quickly. When I took it out of the oven last night at 45 minutes, I ended up having to pick off some burned nuts, but otherwise it was perfect!



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