Dump Cake Recipe

Cherry pie filling: This is a sweet and tangy filling made from cherries, often used in pies and desserts.

Crushed pineapple: Canned pineapple that has been crushed into small pieces, including its juice, adding a tropical flavor.

Yellow cake mix: A pre-packaged mix of dry ingredients needed to make a yellow cake, providing a sweet and fluffy topping.

Melted butter: Butter that has been melted, used to moisten the cake mix and create a rich, golden crust.

Chopped nuts: Optional ingredient that adds a crunchy texture and nutty flavor to the cake.

To ensure an even distribution of the melted butter over the dry cake mix, try using a pastry brush. This will help you cover all areas uniformly, preventing dry spots and ensuring a consistent golden brown crust.

• cherry pie filling - Substitute with blueberry pie filling: Blueberry pie filling provides a similar sweetness and texture, making it a great alternative.

• cherry pie filling - Substitute with apple pie filling: Apple pie filling offers a different but complementary flavor profile, adding a bit of tartness.

• undrained crushed pineapple - Substitute with canned mandarin oranges: Canned mandarin oranges provide a similar sweetness and moisture content.

• undrained crushed pineapple - Substitute with fresh pineapple: Fresh pineapple can be crushed and used, offering a fresher taste and similar texture.

• yellow cake mix - Substitute with white cake mix: White cake mix has a similar base and will work well in the recipe.

• yellow cake mix - Substitute with spice cake mix: Spice cake mix adds a different flavor dimension with its warm spices.

• melted butter - Substitute with melted margarine: Melted margarine provides a similar fat content and moisture.

• melted butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and similar texture.

• chopped nuts - Substitute with chopped almonds: Chopped almonds offer a similar crunch and nutty flavor.

• chopped nuts - Substitute with chopped pecans: Chopped pecans provide a rich, buttery flavor and similar texture.

• Allow the dump cake to cool completely after baking. This ensures that the flavors meld together and the texture sets properly.
• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. This helps to keep the dessert moist and prevents it from drying out.
• Store the covered dump cake in the refrigerator. It can be kept there for up to 5 days, maintaining its delicious taste and texture.
• For longer storage, consider freezing the dump cake. First, cut the cake into individual portions. This makes it easier to thaw and enjoy later.
• Wrap each portion tightly in plastic wrap, ensuring there are no air pockets. Then, place the wrapped portions into a freezer-safe container or zip-top bag.
• Label the container or bag with the date of freezing. This helps you keep track of how long the dessert has been stored.
• The dump cake can be frozen for up to 3 months. When ready to enjoy, thaw the portions in the refrigerator overnight.
• To reheat, place the thawed portion in a microwave-safe dish and heat on medium power for 1-2 minutes, or until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes.
• Enjoy the dump cake as is, or add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

• Preheat your oven to 350°F (175°C). Place the leftover dump cake in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes or until heated through.

• For a quicker option, use the microwave. Place a portion of the dump cake on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.

• If you prefer a crispy top, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the dump cake in an oven-safe dish and cover it loosely with foil. Heat for about 10-15 minutes, removing the foil for the last 5 minutes to crisp up the top.

• For a stovetop method, use a non-stick skillet. Place a portion of the dump cake in the skillet over medium-low heat. Cover with a lid to trap the heat and moisture. Heat for about 5-7 minutes, occasionally checking to ensure it warms evenly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the dump cake in an air fryer-safe dish. Heat for about 5-7 minutes, checking halfway through to ensure it heats evenly without burning.

• Oven: Used to bake the dump cake at a consistent temperature of 350°F (175°C).

• 9x13 inch baking dish: The container where all the ingredients are layered and baked.

• Spatula: Useful for spreading the cherry pie filling evenly in the baking dish.

• Can opener: Needed to open the cans of cherry pie filling and crushed pineapple.

• Measuring cup: Used to measure 1 cup of melted butter accurately.

• Microwave or stovetop: For melting the butter before drizzling it over the cake mix.

• Knife: If using, to chop the nuts into smaller pieces.

• Mixing bowl: Optional, for mixing the nuts if you want them evenly distributed before sprinkling.

• Oven mitts: To safely handle the hot baking dish when placing it in and taking it out of the oven.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use pre-chopped nuts: Buy pre-chopped nuts to save time on chopping.

Melt butter in microwave: Quickly melt butter in the microwave instead of on the stove.

Layer efficiently: Spread cherry pie filling and crushed pineapple directly from the cans to save time.

Evenly distribute cake mix: Use a sifter to evenly sprinkle the cake mix over the fruit layers.

Preheat oven early: Start preheating the oven before you begin assembling the dump cake.