To make a cherry-pineapple dump cake, the oven should be preheated to 350 degrees and one 16-ounce can of crushed pineapple and a 21-ounce can of cherry pie filling should be dumped into a 9-by-13-inch pan. Stir the pineapple and cherry pie filling in the baking pan.
Once ingredients are stirred and mixed in the pan, sprinkle a box of white cake mix on top of the fruit mixture. One and a half sticks of sliced butter should be distributed evenly over the cake mix prior to baking. Bake the mixture until it is bubbly and brown, which takes typically 45 minutes to an hour. Serve the dump cake with whipped cream.
Numerous variations are possible for a dump cake recipe. For example, sliced peaches or sliced apples can be used instead of pineapples and cherries as the primary filling. Some recipes also call for chopped pecans or walnuts to be sprinkled over the cake mixture prior to baking. Although white cake mixes are common in dump cake recipes, bakers are free to substitute a cherry or yellow cake mix to the recipe if desired. Properly prepared dump cake is often compared to cobbler, as it has a similar structure and taste.