Christmas Dump Cake – Easy Holiday Dessert With Cranberry And Cake Mix

Christmas baking often feels like a marathon. Some recipes require hours of mixing, chilling, and decorating. This easy Christmas dump cake recipe gives you all the holiday flavor with a fraction of the effort.

It layers cherry pie filling, crushed pineapple, warm spices, and yellow cake mix under a buttery crumble topping. Once baked, the fruit bubbles through the crust while red and green sprinkles add a cheerful finish. It belongs on any list of Christmas dump cake recipes because it is simple, reliable, and festive.

You’ll learn how each ingredient contributes to the final texture and flavor, the best way to assemble the layers, and how to serve and store it without losing its golden top. This is one of those cake mix desserts you can depend on when you want something straightforward that still draws people in.

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Why Cherries and Pineapple Make the Best Base

Cherry pie filling gives the dessert a glossy red layer that holds its shape as it bakes. It is sweet, smooth, and easy to spread. Crushed pineapple brings a tangy bite and plenty of juice, which keeps the cake moist and adds balance to the richness.

When these two fruits bake together, they form a soft, slightly tart filling under the crisp topping. The flavor combination is brighter than cherries alone and less sharp than pineapple by itself. I’ve tested other versions, but this mix always feels the most balanced.

Side by side with Christmas cookie bars, it creates a colorful spread that feels full and welcoming on a dessert table.

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The Power of Cake Mix, Butter, and Spices

Yellow cake mix is the backbone here. Half gets pressed into the pan with melted butter to form a thin crust, and the rest mixes with butter to become a crumbly top. That two-part method is what gives this easy dump cake recipe its texture contrast.

Butter is non-negotiable. It browns beautifully and creates flavor you don’t get from margarine. The rich notes tie the fruit and cake together. Cinnamon adds a familiar warmth, while nutmeg, though optional, deepens the spice. A sprinkle of light brown sugar across the fruit layer adds caramel sweetness as it melts.

Once baked, the topping turns golden and slightly crisp. Holiday sprinkles scattered on top give it a cheerful look, making it a natural companion to a Christmas fruit platter.

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A Useful Comparison: Brown Sugar vs. White Sugar

I’ve baked this cake with both brown sugar and white sugar over the fruit. Brown sugar always wins for me. It melts into a syrup that adds depth and a faint caramel flavor. White sugar will sweeten but leaves the topping one-dimensional. In my notes, I wrote once that the difference feels like listening to a song on a small radio versus hearing it played live. Both work, but one has more body.

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Assembling the Layers for Best Results

Start with half the cake mix stirred with melted butter until it looks like damp sand. Press this into the bottom of a buttered dish to form the base. Spread the cherry pie filling evenly over it, then spoon on the pineapple with its juice.

Sprinkle cinnamon, nutmeg, and brown sugar over the fruit. That small step infuses the cake with holiday spice. For the top layer, mix the remaining cake mix with the rest of the butter until crumbly, then scatter it over the fruit. Bake until the edges bubble and the crust turns golden.

Cool for about 15 minutes so the fruit thickens slightly. Then add the holiday sprinkles while it is still warm but not hot. This keeps the color bright without melting completely.

This same approach—cooling just a little before finishing—works well for other rich bakes like Christmas bread pudding. It helps set the structure before serving.

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Serving Ideas for a Festive Table

I like to serve this cake in squares or scoops. The layers hold together but still look soft and inviting. Vanilla ice cream pairs beautifully, melting into the warm fruit. Whipped cream lightens the bite if you prefer something softer.

For drinks, serve with mulled wine, spiced cider, or strong black tea. The spices echo each other and make the dessert taste even more at home during December gatherings. I’ve also served it next to buttery cookies, and the mix of textures kept everyone going back for more.

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Storing and Reheating Tips

Bake this cake a day ahead if you need to. Keep it covered in the refrigerator, then reheat in a low oven around 300°F before serving. That gentle heat keeps the topping crisp. The microwave softens the crumble, which loses the texture that makes it special.

Leftovers last for three days in the fridge. I’ve found that the fruit and spice flavors deepen overnight, which makes day-two servings taste even better. It’s a dessert that rewards patience.

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A Closing Note for Holiday Bakers

This Christmas dump cake stands out because it combines cherries, pineapple, warm spice, and a buttery cake mix topping in a way that feels festive yet simple. The color, the flavor, the cheerful sprinkles. Everything about it fits the season without taking hours to prepare.

Save this recipe to your Pinterest boards so you always have a holiday dessert ready. And please share in the comments if you try it. I’d love to hear how it turned out for you or if you added your own twist.

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