Description

This Crockpot Cherry Pineapple Dump Cake is a super easy, warm dessert made with just four ingredients! Layered with pineapple, cherry pie filling, and a buttery cake topping, it’s the perfect no-fuss treat for any occasion.

Ingredients

1 can (20 ounces) crushed pineapple – do not drain

1 can (21 ounces) cherry pie filling

1 box pineapple cake mix

1 cup butter, sliced

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Instructions

Prepare the Crockpot: Spray the inside of your slow cooker with nonstick cooking spray to prevent the cake from sticking.
Layer the Ingredients: Add the crushed pineapple (with juice) to the bottom of the crockpot. Pour the cherry pie filling on top—don’t stir, just layer them.
Add the Cake Mix: Sprinkle the dry cake mix evenly over the fruit layers, covering everything completely.
Add the Butter: Slice the butter and place it evenly over the cake mix.
Cook: Cover and cook on high for 2 hours. The cake should be golden, and a toothpick inserted into the center should come out clean.
Serve: Let the cake cool for a few minutes before scooping and serving. Optional: serve with vanilla ice cream for an extra treat!

Notes

For different flavors, you can swap cherry pie filling with blueberry, peach, or apple pie filling.

If you want a crunchy texture, top with nuts or coconut before cooking.

Leftovers can be stored in the fridge for up to 3 days. Reheat in the slow cooker on low or microwave individual portions for 20-30 seconds.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 45g
Sodium: 220mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg