This Christmas dump cake is cherry pie filling and crushed pineapple baked under a buttery yellow cake mix crumble, with a thin cake mix crust pressed underneath. It takes about 10 minutes to put together in a 9×13 inch dish, bakes at 350°F for 45 to 50 minutes, and serves 12.
One trick makes it different from most dump cakes: the box of cake mix is split in two. Half becomes a base, half becomes the topping, and red and green sprinkles go on once it has cooled a little. You can use a can of cherry pie filling or a jar of homemade cherry pie filling if you have one in the fridge.
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- Fruit: one 21 oz can cherry pie filling and one 20 oz can crushed pineapple, juice and all
- Cake mix: one 15.25 oz box of yellow cake mix, split in half (about 1¾ cups each)
- Butter: ½ cup (1 stick) unsalted butter, melted and split into two ¼ cup portions
- Spice and sugar: ½ teaspoon cinnamon, ¼ teaspoon nutmeg if you like it, and ¼ cup light brown sugar
- Finish: red and green holiday sprinkles, added after baking
Cherry pie filling gives a glossy red layer that holds its shape. The pineapple brings tang and a lot of juice, and that juice matters. Do not drain it. As the cake bakes, it steams up into the crumble from below and hydrates the cake mix that one stick of butter cannot reach on its own.
Why the Cake Mix Is Split Into a Crust and a Crumble
Half the box (about 1¾ cups) stirred with ¼ cup melted butter makes the base. The other half with the remaining ¼ cup butter makes the topping. That is the whole ratio.
A classic dump cake puts all the dry mix on top and hopes the fruit juice wets it. Here the pressed layer bakes into a thin, soft cake bottom, so every square you cut has cake under the fruit as well as over it. It also gives the pineapple juice something to soak into instead of pooling in the corners.
The test for both layers is damp sand. Stir until no dry powder is left, then squeeze a little in your hand. It should hold together in clumps. For the crust, press it flat with the back of a measuring cup. For the crumble, pinch it into pea-size pieces.
More Christmas Bakes to Try
Four more festive favorites for your holiday baking.
Layering the Cherry, Pineapple, and Spice Without Stirring
Heat the oven to 350°F and butter a 9×13 inch dish. Press the base in an even layer. Spoon the cherry pie filling over it, then spread the crushed pineapple and its juice gently on top of the cherries. Leave the layers alone. Stirring them together, or digging into the base, turns the crust into paste.
Sprinkle the cinnamon, nutmeg, and light brown sugar over the fruit. The brown sugar melts into a thin caramel syrup between the fruit and the topping, which plain white sugar would not do.
Scatter the crumble over everything, right into the corners. Exposed fruit is fine in a cobbler, but in this cake it leaves bare spots, and loose powder on top stays dusty after baking.
Reading the Dump Cake for Doneness at 45 to 50 Minutes
Look for three things. The crumble should be deep golden, not pale yellow. Juice should bubble thickly around the edges. In the middle, you should see a few spots where red cherry syrup has pushed up through cracks in the topping. If the center is still pale at 45 minutes, give it 5 more and check again.
Let it rest for 15 minutes before cutting. The fruit layer is molten when it comes out and needs that time to thicken, or it runs across the plate.
Dry Cake Mix Spots, Soggy Crust, or Bled Sprinkles
- Powdery patches on top: the crumble was not fully moistened, or it was scattered too thin in places. Next time stir until no dry mix remains. On a baked cake, brush a little melted butter over the dry spots and bake 5 minutes more.
- Base turned soggy: the layers were stirred, or the cake sat assembled before baking. Layer it right before it goes in the oven.
- Top is pale but the fruit is bubbling: move the dish to the upper third of the oven for the last 5 to 10 minutes.
- Sprinkles bled red and green: they went on while the cherry juice was still very hot. Wait the full 15 minutes, and add them just before serving if you want them crisp and bright.
- Using a 13.25 oz box: many cake mixes are now smaller than the 15.25 oz box in the recipe card. It still works. Split it evenly, keep the butter the same, and expect a slightly thinner crumble.
Serving Christmas Dump Cake Warm From the Dish
Serve it in squares or scooped into bowls with vanilla ice cream or softly whipped cream. A scoop melting into warm cherry and pineapple is hard to beat in December. On a bigger dessert table, it sits well next to Christmas cookie bars and a Christmas fruit platter, and it is a lighter option after a rich Christmas bread pudding.
More Holiday Dump Cake Recipes for the Same 9×13 Pan
If you are planning more than one dessert, these use the same dump-and-bake idea and look at home on a Christmas table:
- Sour cherry dump cake: tarter and deeper red, for anyone who finds pie filling too sweet.
- Red velvet dump cake: the color fits the season with no sprinkles needed.
- Chocolate dump cake: for the chocolate people at the table.
- Caramel apple dump cake: warm spice and apples, good if Christmas dinner already has a cherry dessert.
- Pumpkin pie dump cake: a holiday crowd dessert when you skip baking a pie.
- Pineapple dump cake: the pineapple layer on its own, bright and simple.
Baking the Dump Cake a Day Ahead and Reheating It
Bake it, do not just assemble it, the day before. An assembled, unbaked cake sitting overnight lets the pineapple juice soak straight through the pressed crust. Once baked and cooled, cover the dish and refrigerate it for up to 3 days.
To reheat, uncover it and warm it in a 300°F oven for 10 to 15 minutes. The low heat brings the crumble back to crisp. A microwave warms a single square fast, but the topping goes soft. Add the sprinkles after reheating.
Cherry Pineapple Dump Cake Questions
Do you drain the pineapple for dump cake?
No. Add the crushed pineapple with all of its juice. The juice is what moistens the cake mix from underneath.
Can I use a different pie filling?
Yes. Blueberry, apple, or another can of cherry pie filling can take the place of the cherry layer. Keep the crushed pineapple so the cake mix still gets enough moisture.
Why is my dump cake still powdery on top?
The cake mix in the crumble was not fully mixed with the butter, or it was spread too thin in places. Stir until it looks like damp sand with no dry powder left.
Christmas Dump Cake Recipe
This Christmas dump cake is cherry pie filling and crushed pineapple baked between a pressed yellow cake mix crust and a buttery cake mix crumble, finished with red and green sprinkles. It takes about 10 minutes to assemble, bakes at 350°F for 45 to 50 minutes, and makes 12 servings in one 9x13 inch dish. Half the box of cake mix goes into the base and half into the topping, each with ¼ cup melted butter, and the pineapple juice moistens the cake mix from below. Serve this easy Christmas dump cake warm with vanilla ice cream or whipped cream at a holiday dinner, a potluck, or a cookie swap. Swap in blueberry or apple pie filling if you like. Leftovers keep covered in the fridge for 3 days.
Ingredients
- 1 (21 oz) can cherry pie filling
- 1 (20 oz) can crushed pineapple (with juice)
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup light brown sugar
- Red and green holiday sprinkles, for topping after baking
Instructions
- PREHEAT THE OVEN: Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray to prevent sticking.
- MAKE THE BASE LAYER: In a medium bowl, combine half of the dry cake mix (about 1¾ cups) with ¼ cup of the melted butter. Stir until the mixture resembles damp sand, then press it evenly into the bottom of the prepared baking dish to form a structured base.
- LAYER THE FRUIT FILLING: Spoon the cherry pie filling evenly over the cake base. Then add the crushed pineapple with its juice, spreading it out gently over the cherries. Do not stir the layers together.
- ADD SPICES AND SUGAR: Sprinkle the cinnamon, nutmeg (if using), and light brown sugar evenly over the fruit layer to add warm, holiday flavor.
- MAKE THE TOP CRUMBLE: In a separate bowl, stir the remaining cake mix with the remaining ¼ cup melted butter until crumbly. Evenly sprinkle this mixture over the top of the fruit to create a streusel-like topping.
- BAKE THE CAKE: Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and the fruit juices are bubbling around the edges.
- COOL SLIGHTLY: Remove the cake from the oven and allow it to cool for 15 minutes so the layers can set before serving.
- ADD FESTIVE SPRINKLES: While the cake is still warm but not hot, sprinkle red and green holiday sprinkles evenly over the top to give it a festive appearance.
Notes
Do not drain the crushed pineapple; its juice hydrates the cake mix. Stir each half of the cake mix with the butter until no dry powder remains, and do not stir the fruit layers together. A 13.25 oz box of cake mix also works; split it evenly. Add the sprinkles after the 15 minute rest so the colors do not bleed. To make ahead, bake the cake a day early instead of assembling it ahead, then reheat uncovered at 300°F for 10 to 15 minutes. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 204Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 324mgCarbohydrates 45gFiber 1gSugar 26gProtein 2g
