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4.86 from 7 votes

Aunt Bee's 5-Ingredient 5-Minute Cherry Dump Cake

Just combine 5 simple ingredients in a cake pan, bake it in the oven, and Aunt Bee's 5-Minute Cherry Dump Cake is warm, bubbly, and ready to be enjoyed!
Course Dessert
Cuisine American
Keyword cherry dump cake, easy cherry cake recipe
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 people
Calories 342kcal
Author Blair Lonergan


  • 1 (20 ounce) can of crushed pineapple (not drained)
  • 1 (21 ounce) can of cherry pie filling
  • 1 (15.25 ounce) package of yellow cake mix
  • 1 cup of pecans finely chopped
  • 1 stick (1/2 cup) cold butter
  • Optional, for serving: vanilla ice cream; whipped cream


  • Preheat oven to 350 degrees.
  • Spray a 9x13-inch baking pan with cooking spray.
  • Spread pineapple in its juice evenly into the prepared pan.
  • Spoon pie filling over the pineapple.
  • Sprinkle DRY cake mix evenly over the mixture.
  • Slice the chilled butter into very thin squares and place the squares evenly over the dry cake mix.
  • Bake for 35 minutes.
  • Remove cake from oven, sprinkle chopped pecans over top, and return to the oven for 10 minutes (or until golden brown and the nuts are toasted). Serve warm.


  • Make sure that you slice the butter into very thin pieces so that you have enough squares to cover the entire cake. You don't want any larger gaps between the butter squares because you want the butter to melt and cover all of the cake mix.
  • I like to wait to add the pecans at the end of the baking time because I find that they burn and get too dark if you put them on top of the cake at the beginning.
  • You've just got to serve this dump cake with a scoop of vanilla ice cream or whipped cream on top! The cool creamy contrast with the warm cake is to-die-for!
  • Make a Chocolate Cherry Dump Cake by using a chocolate cake mix instead of a yellow cake mix! 
  • Substitute your favorite flavor of pie filling for the cherry flavor. Instead of a cherry dump cake, try a Blueberry Dump Cake or a Strawberry Dump Cake! Apple pie filling with a spice cake topping would also be divine!
How to make Cherry Dump Cake in the Crock Pot:
If you prefer to use a slow cooker to "bake" your cake, follow the same instructions but cook the cake on HIGH for 3 1/2 - 4 hours. Since the lid of a Crock Pot causes condensation to drop back down onto the cake, I recommend placing a few layers of paper towels just under the lid in order to absorb that additional liquid.
Does Cherry Dump Cake have to be refrigerated?
I prefer the dump cake when it's served warm. If you have leftovers, you can refrigerate the extra dump cake for a few days or you can leave a baked dump cake on the counter at room temperature for about 1-2 days. Refrigerating the cake extends the life of the leftovers!
Can you freeze Cherry Dump Cake?
Yes! To preserve the leftover cake for even longer, you can freeze the dump cake for up to 3 months. Thaw the frozen dump cake in the refrigerator overnight. Reheat the refrigerated dump cake in the microwave for about 30 seconds, or until the cake reaches your desired temperature.


Serving: 1/12 of the cake | Calories: 342kcal | Carbohydrates: 52g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 339mg | Potassium: 161mg | Fiber: 2g | Sugar: 22g | Vitamin A: 365IU | Vitamin C: 6.4mg | Calcium: 97mg | Iron: 1.2mg