Cherry Dump Cake with Pineapple and Pecans: Easy Recipe (The Best Dessert Youll Ever Make)

Cherry Dump Cake with Pineapple and Pecans: Easy Recipe (The Best Dessert Youll Ever Make)
Cherry Dump Cake with Pineapple and Pecans: Easy Recipe (The Best Dessert Youll Ever Make)

Okay, here is my experience making a cherry dump cake with pineapple and pecans:

So, the other day I was craving something sweet, but I also didn’t want to spend hours in the kitchen. You know those days? I remembered seeing something called a “dump cake” online, and it sounded easy enough. I decided to give it a try with some ingredients I had on hand. I grabbed a can of cherry pie filling, a can of crushed pineapple, some yellow cake mix, a stick of butter, and a bag of pecan halves. That’s it!

First, I preheated the oven to 350 degrees Fahrenheit. While that was heating up, I greased a 9×13 inch baking dish. I just used some cooking spray – nothing fancy.

Cherry Dump Cake with Pineapple and Pecans: Easy Recipe (The Best Dessert Youll Ever Make)

Next, I opened the can of cherry pie filling and dumped it into the bottom of the dish. I spread it out evenly with a spoon. Then, I did the same thing with the crushed pineapple, spreading it on top of the cherries. Make sure you drain the pineapple well, or you’ll have a soggy mess!

After that, I just sprinkled the dry cake mix evenly over the fruit. You just pour it right out of the box. It felt weird not mixing it with anything, but I trusted the process.

Then came the butter. I sliced it into thin pats and arranged them all over the top of the cake mix. It looked kind of like a patchwork quilt of butter, which was pretty satisfying.

Finally, I sprinkled the pecan halves over the butter. I probably used about a cup, but you can use more or less depending on how nutty you like it.

I popped the dish in the oven and baked it for about 45-50 minutes. The top got all golden brown and bubbly, and the house smelled amazing. Like, seriously amazing.

  • Preheat oven to 350°F (175°C).
  • Grease a 9×13 inch baking dish.
  • Spread cherry pie filling in the bottom of the dish.
  • Drain and spread crushed pineapple over the cherries.
  • Sprinkle dry cake mix evenly over the fruit.
  • Slice butter and arrange over the cake mix.
  • Sprinkle with pecan halves.
  • Bake for 45-50 minutes, or until golden brown and bubbly.

The Results

I let it cool for a bit before digging in, and let me tell you, it was delicious! The cherries and pineapple were all sweet and gooey, the cake mix formed a nice crust, and the pecans added a great crunch. It was the perfect combination of flavors and textures. And the best part? It was so easy to make! I will definitely be making this again. Maybe next time I’ll try it with different fruits. Peach and blueberry sound pretty good, right?

Post Comment