This pineapple dump cake is paired with delicious maraschino cherries. The sweet & slightly tart combination is perfect, and the recipe calls for every drop of pineapple juice from the cans to make the cake moist and irresistible!
Pineapple Dump Cake Made With Pineapple Juice
Important Notes About the Ingredients:
Pineapple Chunks: Please make it a point for readers NOT to throw out the pineapple juice; it IS used in this recipe to make this cake extremely moist & delicious.
Maraschino Cherries: You can buy maraschino cherries that are already destemmed in some stores, or simply destem them yourself. The cherries DO get drained, and we have no use for the liquid from the cherry jar.
Yellow Cake Mix: Feel free to use yellow or white cake mix. The yellow looks best for this recipe, but both taste great with it.
Butter: unsalted butter works best, but imperial margarine sticks will work for this recipe, if need be.
Ingredients
- 2 cans Pineapple Chunks 20 ounce
- 1 jar Maraschino Cherries (10 ounces) drained, de-stemmed, and divided
- 1 box Yellow Cake Mix (15.25 ounce)
- ¾ cup Unsalted Butter melted
Instructions
- Preheat your oven to 350℉.
- Pour the liquid from both cans of pineapple into your large cup or measuring glass, then pour the pineapple into your baking dish and arrange it in a single layer.
- Place all but 12 cherries in a single layer in your baking dish, between the pineapple chunks.
- Pour the cake mix evenly over the fruit.
- Then pour the pineapple juice and melted butter over the cake mix, covering as much of it as possible.
- Bake for about 45 minutes, or until golden on top with a few, or no, dry spots.
- Let cool, then top with the remaining 12 cherries, slice, and enjoy!
Tips:
Make sure the fruit is all in one single layer; it will all fit. If it’s not in a single layer, then there will be lumps in the cake.
This is a very simple dump cake, and the extra liquid ensures there are no dry spots on top. Simply make sure the fruit is mixed evenly on the bottom so you don’t end up with a whole slice with only pineapple or cherries.
Storage:
Store in an airtight container in the fridge for up to 3 days. Enjoy it cold or reheat in the microwave or air fryer.
This cake can sit at room temperature for several hours, but is best when saved in the fridge.
Additional FAQs:
-
- Can I omit the cherries?
- Of course! You can simply omit just the cherries on the top, or you can omit all of the cherries.
- Do I have to stir the cake with the fruit, butter, or pineapple juice?
- No! The point of this dump cake is to dump the ingredients in, one at a time, NOT MIX, and then simply bake.
- Can I omit the cherries?
Pineapple Dump Cake
Author: Recipe Idea Shop
Equipment
- 9 inch by 13 inch baking dish
- Large cup for measuring glass
Ingredients
- 2 cans Pineapple Chunks 20 ounce
- 1 jar Maraschino Cherries (10 ounce) drained, de-stemmed, and divided
- 1 box Yellow Cake Mix (15.25 ounce)
- ¾ cup Unsalted Butter melted
Instructions
- Preheat your oven to 350℉.
- Pour the liquid from both cans of pineapple into your large cup or measuring glass, then pour the pineapple into your baking dish and arrange so they are in a single layer.
- Place all but 12 cherries, in the same single layer in your baking dish as the pineapple, in between the pineapple chunks.
- Pour the cake mix evenly on top of the fruit.
- Then pour the pineapple juice and melted butter on top of the cake mix, covering as much of the cake mix as possible.
- Bake for about 45 minutes, or until golden on top with few, or no, dry spots.
- Let cool and top with the remaining 12 cherries, then slice and enjoy!
Nutrition (may vary depending on ingredients and amounts used)
Notes
*Notes:
- Store in an airtight container in the fridge for up to 3 days
