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Crockpot Cherry Pineapple Dump Cake

Crockpot Cherry Pineapple Dump Cake

Course Cake, Dessert
Cuisine American
Keyword crockpot-cherry-pineapple-dump-cake
Prep Time 5 minutes
Cook Time 4 hours
Resting time 20 minutes
Total Time 4 hours 25 minutes
Servings 6 servings


  • 1 20 oz can crushed pineapple with juice
  • 1 21 oz cherry pie filling
  • 1 15.25 oz box golden butter cake mix
  • ½ cup butter melted
  • ¼ 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.


To toast almonds for crockpot method: Preheat oven to 350°F. Spread almonds on a baking sheet in a single layer. Toast for 5-7 minutes or until lightly golden and fragrant. 
Oven version: Spray a 13 x 9 inch baking dish with cooking spray. Spread pineapple over bottom of dish. Pour (2) cans of cherry pie filling over pineapple. Sprinkle with dry cake mix then drizzle with melted butter. Bake for 50-55 minutes or until the top is golden.  Sprinkle with almonds during the last 15 minutes of baking.