Introduction

This Easter Dump Cake is a simple, festive dessert perfect for spring celebrations. Combining bright fruit flavors with a golden cake topping, it’s a crowd-pleaser that’s easy to assemble and bake. Decorated with candy eggs, it’s both delicious and charming for the holiday.

The image shows a square piece of dessert on a white plate, placed on a white marbled surface. The dessert has three distinct layers: the bottom layer is dark brown and crumbly, the middle layer is light yellow and smooth, and the top layer is pink with a creamy texture, sprinkled with small colorful candy bits. On top, there are several small, brightly colored egg-shaped candies in purple, blue, yellow, and light blue scattered around and standing upright. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix (or white cake mix)
1/2 cup unsalted butter, melted and divided
1 can (20 oz) crushed pineapple, with juice
1 can (21 oz) cherry pie filling
1/2 cup white chocolate chips (optional)
1/4 cup heavy cream (optional)
Easter candy eggs (such as Cadbury mini eggs or M&M’s speckled eggs) for decoration
Shredded coconut (optional, for decoration)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
Step 2: Sprinkle half of the cake mix evenly over the bottom of the baking dish. Drizzle 1/4 cup of the melted butter on top and gently press down with a spoon or spatula to form a light base layer.
Step 3: Spread the crushed pineapple with its juice evenly over the cake base. Spoon dollops of cherry pie filling on top, then lightly swirl the two fruits together.
Step 4: If using white chocolate sauce, melt the white chocolate chips with heavy cream over low heat, stirring constantly until smooth (about 3-4 minutes). Pour the sauce evenly over the fruit layer.
Step 5: Sprinkle the remaining cake mix evenly over the fruit (and white chocolate sauce if used). Drizzle the remaining 1/4 cup melted butter evenly over the top.
Step 6: Bake for 45-50 minutes until the top is golden brown and bubbling around the edges. If it browns too quickly, cover loosely with foil for the last 5-10 minutes.
Step 7: Let cool for about 10 minutes, then sprinkle with shredded coconut if desired and decorate with Easter candy eggs before serving.

Tips & Variations

For extra richness, add the white chocolate sauce—it pairs beautifully with the tangy fruit layers.
You can substitute cherry pie filling with strawberry or blueberry for a different flavor twist.
Use tropical shredded coconut for a subtle texture and a pretty finish.
If you prefer less sweetness, reduce the amount of pie filling slightly.

Storage

Store leftover cake covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual portions gently in the microwave to warm through, though it’s also delicious served chilled.

How to Serve

A clear glass bowl filled with three layers: the bottom layer is dark brown crumbly texture, the middle layer is creamy white with smooth texture, and the top layer is light brown crumbs with a rough texture. On the very top, there are multiple pastel-colored small egg-shaped candies in yellow, pink, blue, and white colors scattered evenly. The bowl is sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dump cake ahead of time?

Yes, you can assemble the cake a few hours ahead and keep it refrigerated before baking. Just allow extra baking time if baking from cold.

What if I don’t have white chocolate chips?

White chocolate is optional. You can omit it altogether or replace it with a drizzle of cream cheese frosting after baking for added creaminess.

Easter Cherry Pineapple Dump Cake Recipe

Print Recipe

★★★★★

4.8 from 712 reviews

This Easter Dump Cake is a delightful and easy-to-make dessert perfect for celebrating springtime festivities. Combining layers of yellow cake mix, juicy crushed pineapple, and sweet cherry pie filling, it features a golden, buttery crust with an optional creamy white chocolate sauce and festive Easter candy decorations. Ready in under an hour, this crowd-pleaser requires minimal prep with a luscious fruity flavor and a crisp, tender crumb.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

1 box yellow cake mix (or white cake mix)
1/2 cup unsalted butter, melted and divided
1 can (20 oz) crushed pineapple, with juice
1 can (21 oz) cherry pie filling
1/2 cup white chocolate chips (optional)
1/4 cup heavy cream (optional)

Optional Decorations:

Easter candy eggs (such as Cadbury mini eggs or M&M’s speckled eggs)
Shredded coconut (optional)

Instructions

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with non-stick spray or butter to ensure the cake does not stick during baking.
Make the Base Cake Layer: Evenly sprinkle half of the yellow cake mix over the bottom of the prepared baking dish. Drizzle 1/4 cup of the melted butter evenly over the cake mix. Use a spoon or spatula to gently press the mixture down, forming a light, compact base layer.
Add the Fruit Layer: Spoon the entire can of crushed pineapple, including its juice, evenly over the cake mix base. Next, add dollops of cherry pie filling distributed evenly across the pineapple. Lightly swirl the pineapple and cherries together using a spoon to blend the fruit layers without fully mixing.
Prepare and Add Optional White Chocolate Sauce: If desired, melt the white chocolate chips together with heavy cream in a small saucepan over low heat. Stir constantly until the mixture is smooth and creamy, about 3-4 minutes. Pour this white chocolate sauce evenly over the fruit layer to enhance richness and flavor.
Finish with Remaining Cake Mix and Butter: Sprinkle the remaining half of the yellow cake mix evenly over the fruit and white chocolate layers. Drizzle the remaining 1/4 cup of melted butter evenly on top to help create a golden and crispy topping during baking.
Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes. The top should be golden brown and bubbling around the edges when done. If the top browns too quickly, loosely cover the dish with aluminum foil during the last 5 to 10 minutes to prevent over-browning.
Decorate: Let the cake cool for about 10 minutes after baking. If desired, sprinkle shredded coconut on top. Decorate with Easter candy eggs such as Cadbury mini eggs or speckled M&M’s to create a festive presentation.

Notes

You can substitute white cake mix for yellow cake mix if preferred.
The white chocolate sauce is optional but adds a nice creamy texture and flavor contrast.
Ensure the butter is evenly drizzled to achieve a crisp, golden crust.
Allow the cake to cool slightly before decorating to prevent candy from melting.
Leftovers can be refrigerated and gently warmed before serving.
For a more textured topping, gently press the cake mix after drizzling butter before baking.

Keywords: Easter Dump Cake, pineapple cherry dump cake, easy Easter dessert, yellow cake mix recipes, holiday dessert