The simple preparation for this Crockpot Cherry Pineapple Dump Cake makes it a fabulous no-fuss sweet treat to enjoy. Serve it warm straight from the crockpot with a sprinkling of toasted almonds and a generous scoop of vanilla ice cream for the ultimate easy sweetfix.
Easy Crockpot Cherry Pineapple Dump Cake Recipe
If you aren’t familiar with dump cakes I’m delighted to introduce them to you. Just as the name suggests, to make this cake, the ingredients are dumped into the crockpot with very little prep work required. They’re a fun dessert to make and quite suitable for beginner cooks or reluctant bakers. Children, with a little help from an adult, can make this crockpot version with ease. The original dump cake recipe concept followed the invention of boxed cake mixes, and variations of dump cakes are still the rave today. You can vary the type of fruit or flavor of cake mix you use and create your own variation. Another recipe for baking in a slow cooker is this recipe for upside down German Chocolate Cake topped with a warm ganache. Also, don’t miss this holiday recipe for Sweet and Salty Crockpot Candy. You may like this Peach Cobbler Dump Cake from the Slow Roasted Italian, too.
How to Make the Best Crockpot Cherry Pineapple Dump Cake Recipe
- Ingredients you’ll need to make homemade Crockpot Cherry Pineapple Dump Cake: One box Golden Butter cake mix, melted butter, crushed pineapple with juice, one can cherry pie filling, toasted sliced almonds and vanilla ice cream for serving.
- Kitchen gadgets you’ll need: A 6 quart crockpot or similar, a medium bowl and a small bowl to melt the butter, a large spoon to scoop it out of the crockpot for serving.
- Crockpots vary wildly in how they cook depending on shape, age and manufacturer. Get to know your appliance and how it works and make adjustments to cooking times as needed.
- You can adapt the flavor of pie filling used in this recipe in the same amount, to suit your taste.
- Crockpots a.k.a slow cookers, are a moist cooking environment. The purpose of the paper towels is to prevent the condensation that forms on the lid from dripping back into the cake batter.
- The top of this cake may not be quite as brown as it would be baked in the oven. The purpose of the toasted almonds in this recipe, is to add flavor and texture.
- If you prefer, a yellow cake mix can be used in place of the golden butter flavor called for in the recipe.
- Dump cakes are much like fruit cobblers and make the ideal opportunity to add a scoop of vanilla ice cream on top. Don’t skip it unless you prefer whipped cream. That’s a perfectly acceptable adaptation.
- Store leftover Cherry Pineapple Dump Cake chilled in the refrigerator for 3-5 days. Reheat in the microwave.
More Southern Style Crockpot Dessert Recipes to Make
The terms slow cooker and crockpot are used interchangeably. Both refer to the process of cooking low and slow. While dessert may not be the first thing that comes to mind, crockpot desserts make a delicious sweet ending to any meal. More crockpot desserts you may like to try:
- This upside down Slow Cooked German Chocolate Cake results in the coconut pecan icing ending up on the bottom while it bakes.
- Crockpot Apple Dump Cake is drizzled with a butterscotch ganache.
- Slow Cooked Mississippi Mud Pudding Cake is rich and decadent.
- Crockpot Peach Cobbler is a cinch to make!
- Sweet and Salty Crockpot Candy is a holiday must-make.
- Slow Cooker Flan from the Magical Slow Cooker.
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Crockpot Cherry Pineapple Dump Cake
- 1 20 oz can crushed pineapple with juice
- 1 21 oz cherry pie filling
- 1 15.25 oz box golden butter cake mix
- 1/2 cup butter melted
- 1/4 cup sliced almonds toasted
- vanilla ice cream for serving
- Spray the bottom and sides of a 6 quart oval crockpot with cooking spray. Spread the crushed pineapple with the juice on the bottom. Spread the cherry pie filling over pineapple.
- In a medium size mixing bowl, mix together the melted butter and cake mix until crumbly. Sprinkle over the fruit.
- Cover the opening of the crockpot with doubled paper towels then fit the lid firmly on top. Cook on high for 2-3 hours or on low for 4-5 hours or until golden and a toothpick inserted into the center shows moist crumbs.
- Rest uncovered for 20 minutes then serve sprinkled with toasted almonds and a scoop of vanilla ice cream.