Pineapple Upside Down Dump Cake

Pineapple Upside Down Dump Cake 1


  • 1 20 ounce can crushed pineapple in juice
  • 1 21 ounce can cherry pie filling 
  • 1 15.25 ounce box yellow or white cake mix
  • 12 tablespoons (170g) unsalted butter (melted)


  • Preheat oven to 350°F. Spray a 2.8L casserole dish or 9×13” pan with cooking spray.
  • Pour the crushed pineapple (with the juice) and cherry pie filling in the bottom of the dish. Open the cake mix and sprinkle the power evenly over the top.
  • Pour the melted butter evenly over the top of the cake mix. Make sure to make it even so that it all cooks into the cake mix.
  • Bake for 35-45 minutes until the fruit starts to bubble up around the edges and the edges start to turn golden. I baked mine in a casserole dish that was deeper than a 9×13” pan so it took 40 minutes. Different pans will have different baking times, so start checking after 30 minutes.
  • Serve with ice cream or whipped cream. Store covered in refrigerator.