Cherry Dump Cake Recipe
Studded with pops of fruit and crunchy walnuts, this cherry dump cake recipe is a perfect last-minute dessert!
Servings: 16
Equipment
Ingredients
- 1 (21-ounce) can cherry pie filling
- 1 (15-ounce) can crushed pineapple, plus juice
- 1 (15.25-ounce) package yellow cake mix
- 6 ounces chopped walnuts
- ¾ cup butter
Instructions
- Preheat oven to 350°F. Spray a 9x13 baking dish with cooking spray.
- Mix cherries and pineapple in a 9x13 baking dish. Sprinkle dry cake mix over pineapple and cherry mixture; stir until just combined.
- Sprinkle walnuts over the top.
- Cut the butter into thin slices and place it all over the top.
- Bake for 35-40 minutes or until golden brown. Enjoy warm!
Video
Notes
Variations. You can easily replace the cherry pie filling with other filling that pairs well with pineapple such as strawberry, blueberry, apple, or peach pie filling.
Store. To store the cake whole keep it in the original baking dish, otherwise, put leftovers in an airtight container.
- Countertop: Cover and keep at room temperature for up to two days.
- Refrigerator: Cover and keep in the fridge for up to a week.
- Freezer: Wrap in freezer-safe plastic wrap then wrap again with tin foil. Keep frozen for up to 3 months. Thaw in the refrigerator.
Nutrition
Calories: 265kcal | Carbohydrates: 28g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 23mg | Sodium: 304mg | Potassium: 65mg | Fiber: 1g | Sugar: 14g | Vitamin A: 268IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 1mg