Strawberry Pineapple Dump Cake

A serving of cherry dump cake with a golden, crumbly topping and bright red cherry filling, perfect for pairing with sweet pineapple or strawberry flavors, on a white plate.

This juicy strawberry pineapple dump cake is loaded with crushed pineapple, sweet strawberry pie filling and topped with a yellow cake mix and melted butter that bakes up into a golden slightly crispy crust.

Prep Time10

Cook Time55

Total Time1 5

Servings: servings

Author: Miranda Couse

Ingredients

21 ounces canned strawberry pie filling
20 ounces crushed pineapple not drained
15.25 ounce box yellow cake mix
3/4 cup butter melted

Instructions

Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with nonstick cooking spray.
Dump the 21 ounces canned strawberry pie filling into the bottom of the greased pan.
Spoon the 20 ounces crushed pineapple with the juice on top of the pie filling.
Sprinkle the dry 15.25 ounce box yellow cake mix on top of the crushed pineapple. Spread it out so it’s completely flat and in an even layer.
Drizzle the melted 3/4 cup butter on top of the cake mix.
Place into the preheated oven and bake for 55 minutes to 1 hour until the cake is golden brown on the edges.
Let cool completely before serving.
Cover with plastic wrap or place in an airtight container and store in the fridge.

Notes

Storage: Store covered in the refrigerator for up to 5 days.

Nutrition