Easy & Cozy Crockpot Cherry Pineapple Dump Cake Recipe

Introduction

Hey there, friend! Ever have those days when you just NEED something sweet, but the thought of pulling out all the bowls and getting flour everywhere feels like too much? Oh, I hear you! That’s where this Crockpot Cherry Pineapple Dump Cake comes in. It’s one of those magical recipes that feels like cheating but tastes absolutely incredible. Seriously, it’s called a “dump cake” because you quite literally dump everything in, and your slow cooker does all the hard work. It’s the kind of dessert that brings back cozy memories and makes new ones with every spoonful. It’s SO easy, ridiculously quick to prep, and always disappears fast!

Why You’ll Love This Recipe

• Fast: Seriously, you can have this prepped and in the slow cooker in under 10 minutes.
• Easy: If you can open cans and sprinkle cake mix, you can make this. No baking skills required!
• Giftable: Make it for a potluck, a neighbor, or just because. Everyone adores it.
• Crowd-pleasing: The combo of cherries and pineapple is a classic for a reason. It’s sweet, tangy, and utterly comforting.

Ingredients

You only need a few simple things, most of which you might already have in your pantry!

• 1 can (20 ounces) crushed pineapple, undrained: Don’t drain it! That liquid is crucial for the cake mix to absorb and create that wonderful texture.
• 1 can (21 ounces) cherry pie filling: Sweet, gooey cherries! Feel free to use your favorite brand.
• 1 box pineapple cake mix: This gives it an extra layer of pineapple flavor that pairs perfectly, but you can totally swap this out if you like (see notes below!).
• 1 cup butter, sliced: Cold or softened, just get it sliced up so you can distribute it nicely. This is what makes the topping golden and delicious.

How to Make It

Get ready for the easiest dessert assembly line ever!

1. First things first, grab your slow cooker. Pour the entire can of undrained crushed pineapple right into the bottom. Spread it out a little.
2. Next, open up that glorious can of cherry pie filling. Gently spoon and spread it evenly over the pineapple layer. It’s okay if it’s not perfect, it’s all going to melt together into deliciousness.
3. Now for the “dump” part! Take your box of dry pineapple cake mix and evenly sprinkle the powder all over the fruit layers. Try to get good coverage.
4. Finally, arrange your sliced butter over the dry cake mix. Getting the butter slices somewhat evenly spaced helps the cake mix get that lovely buttery, slightly crunchy topping as it cooks.
5. Pop the lid on your slow cooker. You’ll cook this on Low for 3 to 4 hours, or if you’re in more of a hurry, on High for 2 to 3 hours. You’ll know it’s ready when the edges look set and the top looks cooked, not like dry powder anymore. The middle might still be a little gooey, and that’s exactly what you want!

Substitutions & Additions

Want to play around with it? Go for it! This recipe is super forgiving.

• Change the fruit: Swap the cherry pie filling for apple, peach, mixed berry, or even blueberry. You could also use drained mandarin oranges instead of pineapple.
• Change the cake mix: No pineapple cake mix? No problem! Yellow cake mix, vanilla, or even butter pecan would be fantastic.
• Add some crunch: Sprinkle chopped pecans or walnuts over the butter layer before cooking.
• Add more flavor: A sprinkle of cinnamon or nutmeg over the fruit can add a cozy touch. Or, add a handful of shredded coconut with the butter.

Tips for Success

Just a couple of little pointers to make sure yours turns out perfectly every time:

• Don’t stir! I know it might be tempting, but resist the urge to stir the layers together. Keeping them separate is how you get that distinct fruit base and cakey topping.
• Butter is key: Make sure the butter covers as much of the dry cake mix as possible. This helps the cake mix cook evenly and not have dry spots.
• Low and slow is great: While High works, cooking on Low often gives a slightly more tender result, though both are delicious.
• Serve warm: While tasty at any temperature, this dump cake is absolutely heavenly served warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream!

How to Store It

Got leftovers? Lucky you!

Once cooled, transfer any remaining dump cake to an airtight container. You can store it in the refrigerator for 3 to 4 days. It might get a little softer after chilling, but it’s still delicious. You can gently reheat individual portions in the microwave if you like.

FAQs

Got questions? I’ve got quick answers!

• Q: Do I really not need to add anything else, like eggs or oil?
  A: Nope! That’s the magic of a dump cake. The liquid from the fruit and the melted butter are all the dry cake mix needs.
• Q: Can I use a different size slow cooker?
  A: This recipe is usually perfect for a 5 or 6-quart slow cooker. If you use a much larger one, it might cook a little faster, so keep an eye on it.
• Q: Can I make this in the oven?
  A: Absolutely! Just pour the pineapple and cherry filling into a 9×13 inch baking dish, sprinkle the cake mix over the top, and dot evenly with the sliced butter. Bake at 350°F (175°C) for 45-55 minutes, or until golden brown and bubbly.
• Q: My cake mix didn’t get fully cooked on top. What went wrong?
  A: This usually happens if the butter wasn’t evenly distributed or if there wasn’t enough moisture. Make sure your pineapple is undrained and the butter covers the cake mix well. You can try cooking it a little longer, making sure there’s no dry powder visible.

Easy & Cozy Crockpot Cherry Pineapple Dump Cake

This Crockpot Cherry Pineapple Dump Cake is a magical dessert that's incredibly easy to prep (under 10 minutes) and cooks in your slow cooker. It requires just a few ingredients dumped into the pot, resulting in a sweet, tangy, comforting treat that's perfect for any occasion. It's called a 'dump cake' because you quite literally dump everything in, and your slow cooker does all the hard work.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Equipment

• Slow Cooker 5 or 6-quart recommended

Ingredients

  

Hauptzutaten

• 1 can crushed pineapple, undrained 20 ounces
• 1 can cherry pie filling 21 ounces
• 1 box pineapple cake mix
• 1 cup butter, sliced Cold or softened

Instructions

 

• Grab your slow cooker. Pour the entire can of undrained crushed pineapple right into the bottom and spread it out a little.
• Gently spoon and spread the cherry pie filling evenly over the pineapple layer.
• Evenly sprinkle the dry pineapple cake mix all over the fruit layers, trying to get good coverage.
• Arrange the sliced butter over the dry cake mix, somewhat evenly spaced.
• Cook on Low for 3 to 4 hours, or on High for 2 to 3 hours, until edges are set and top is cooked (not dry powder). The middle can be gooey.

Notes

Do not stir the layers together. Make sure the butter covers as much of the dry cake mix as possible for even cooking. Cooking on Low often yields a slightly more tender result than High. Serve warm, optionally with vanilla ice cream or whipped cream.
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave.
No eggs or oil are needed; the liquid from the fruit and melted butter are sufficient.
This recipe is usually perfect for a 5 or 6-quart slow cooker. A much larger one might cook faster.
Can be made in the oven: Use a 9x13 inch baking dish, pour fruit, sprinkle cake mix, dot with butter. Bake at 350°F (175°C) for 45-55 minutes until golden brown and bubbly.
If cake mix didn't cook fully, check butter distribution/moisture and cook longer.
Substitutions: Change fruit (apple, peach, berry, blueberry, drained mandarin oranges) or cake mix (yellow, vanilla, butter pecan).
Additions: Sprinkle chopped pecans or walnuts over the butter, add cinnamon or nutmeg over fruit, or add shredded coconut with butter.

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