A pineapple dump cake can be more interesting with the addition of a cherry filling to complement the pineapple ingredient. The recipe shown here was made by food writer and Food Network daytime cooking show host Ree Drummond.
Cherry-Pineapple Dump Cake
Ree Drummond is a New York Times bestselling author who hosts the Food Network television show "The Pioneer Woman." The dump cake recipe shown here was featured in the episode entitled "Working Calves at Tim's."
Prep Time: 5 min.
Total Time: 1 hr.
Number of servings: 12
- 1 21-ounce can cherry pie filling
- 1 15-ounce can crushed pineapple
- 1 box white cake mix
- 1 1/2 sticks or 12 tablespoons butter
- Whipped cream
- Dump the filling
- Add the white cake mix
Preheat the oven to 350 degrees Fahrenheit. In a 9 by 13 inch baking dish, mix together the cherry pie filling and the crushed pineapple. Stir together well.
Sprinkle the white cake mix over the dumped and mixed cherry pie filling and crushed pineapple. Use a tablespoon to slice and divide the butter and then spread the butter evenly over the sprinkled white cake mix.
Place the baking dish into the oven and then bake until the top of the cake is browned or has become bubbly. This takes approximately 45 minutes to an hour. Serve the dump cake topped with whipped cream.