Description
This elegant Cherry Dump Cake layers tart fruit with a buttery, golden-brown crust for a dessert that is as simple to prepare as it is sophisticated. A touch of crushed pineapple and toasted pecans adds texture and depth to this timeless American classic.
Ingredients
- 16 ounces crushed pineapple (with juice)
- 20 ounces cherry pie filling
- 1 package yellow cake mix
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, thinly sliced
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Spread the crushed pineapple and its juice into an even layer at the bottom of the dish, then gently top with the cherry pie filling.
- Sprinkle the dry yellow cake mix evenly over the fruit layer without stirring.
- Distribute the chopped pecans over the cake mix and arrange the thin butter slices to cover the entire surface.
- Bake for approximately 1 hour until the top is golden-brown and the fruit is bubbling, then let rest for 15 minutes before serving to allow the filling to set.
Notes
For the best results, ensure your butter is very cold before slicing so you can achieve thin, even squares that cover the dry cake mix completely. Using a glass baking dish helps prevent the fruit sugars from scorching while providing more even heat distribution during the long bake.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American