Dump Cake is a beloved retro dessert known for its simplicity and rich flavor. With minimal prep and no mixing required, this dessert layers pantry staples like canned cherry pie filling, pineapple, and cake mix into a buttery, golden-topped treat. A favorite from potlucks to family gatherings, it combines tart fruit with sweet topping and a crunchy coconut-nut finish for a dish that's both rustic and irresistible. This version, popularized in the 1980s, captures the essence of comfort baking at its most effortless.
Ingredients
- 21 oz cherry pie filling (1 can Wilderness, or apple)
- 15¼ oz yellow cake mix
- 15 oz crushed pineapple (drained)
- ½ cup nuts (chopped )
- 1 cup coconut (shredded )
- 1 cup margarine (melted)
Instructions
Step 1: Prepare Pan
- Grease a 9x13-inch baking dish. Preheat oven to 350°F.
Step 2: Layer Fruit
- Spread cherry pie filling evenly in the greased dish.
- Add drained pineapple on top of the cherries.
Step 3: Add Dry Mix
- Sprinkle yellow cake mix evenly over the fruit layers. Do not stir.
Step 4: Add Toppings
- Sprinkle chopped nuts and shredded coconut evenly over the cake mix.
Step 5: Pour Margarine
- Drizzle melted margarine evenly over the entire surface.
Step 6: Bake
- Bake at 350°F for 55–65 minutes or until golden brown and bubbly.
- Begin checking doneness at 45 minutes.
Tips
- Use cherry pie filling or apple pie filling exactly as suggested on the card
- Do not mix layers, true to classic dump cake method
- Drain crushed pineapple thoroughly to avoid sogginess
- Walnuts or pecans both work well for the nut layer
- Margarine should be fully melted for even coverage
- Let cake rest 15 to 20 minutes before cutting for cleaner slices
- Serve warm with whipped cream or vanilla ice cream
- For deeper browning, loosely tent with foil after 45 minutes if needed
Nutrition
Calories: 390kcalCarbohydrates: 52gProtein: 3gFat: 20gSaturated Fat: 7gTrans Fat: 1.5gCholesterol: 5mgSodium: 320mgFiber: 2gSugar: 32g
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