Vegan pineapple cherry dump cake is the five-minute, no-mixer dessert that bakes into something far greater than its parts: undrained crushed pineapple, cherry pie filling, a box of vegan vanilla cake mix, and melted vegan butter. Layer it, bake it, done. Eight servings, fifty-five minutes.
The Easiest Vegan Dessert You’ll Ever Make!
Welcome, fellow food lovers! If you’re searching for a dessert that delivers maximum flavor with minimal effort, you’ve found it. This Vegan Pineapple Cherry Dump Cake is the definition of simple indulgence. Forget mixing bowls and complicated steps; this recipe is all about layering four simple ingredients directly into a pan and letting the oven work its magic. The result is a warm, bubbly, fruit-filled base with a buttery, golden cake topping that’s irresistibly delicious. It’s the perfect last-minute dessert for potlucks, family gatherings, or a cozy night in. Let’s get baking!
Ingredients
• 1 20-ounce / 567g (20 oz) can crushed pineapple, undrained
• 1 21-ounce / 595g (21 oz) can cherry pie filling
• 1 15.25-ounce / 432g (15.2 oz) box vegan vanilla cake mix
• ½ cup / 113g (4 oz) vegan butter or margarine, melted
Instructions
1. Preheat your oven according to the directions on the cake mix box (typically 350°F / 175°C). Lightly grease a 9×13 inch baking pan.
2. Dump the entire can of undrained crushed pineapple into the prepared pan and spread it into an even layer.
3. Spoon the cherry pie filling over the pineapple, spreading it as evenly as possible.
4. Sprinkle the dry vanilla cake mix directly over the fruit layers, covering the entire surface. Do not stir.
5. Drizzle the melted vegan butter evenly over the top of the dry cake mix, ensuring you cover as much of the surface as you can.
6. Bake according to the cake mix package , or until the top is golden brown and the fruit filling is bubbly, typically 45-55 minutes. Let it cool slightly before serving.
Nutritional Information
• Per 1 slice (Serves 8)
• Calories: 498
• Fat: 16g
• Carbohydrates: 13g
• Protein: 4g
• Fiber: 1g
• Sugar: 36g
• Sodium: 594mg
Pro Tips
• Do not stir the layers! The magic of a dump cake comes from the fruit cooking on the bottom and the butter melting down into the dry cake mix to create a cobbler-like topping.
• For extra texture and flavor, sprinkle a half cup of chopped pecans or shredded coconut over the dry cake mix before you drizzle the melted butter.
• Ensure the melted vegan butter is distributed as evenly as possible over the cake mix to avoid dry, powdery spots on your finished cake.
• Serve this cake warm, fresh from the oven, with a generous scoop of your favorite dairy-free vanilla ice cream or a dollop of coconut whipped cream.
FAQ
Q: How do I make sure my cake mix is vegan
A: Many boxed cake mixes are ‘accidentally vegan,’ containing no dairy or eggs. Always read the ingredients list to check for milk, whey, or eggs. Brands like Duncan Hines and Betty Crocker often have suitable vegan options, but always verify the specific box you are buying as formulas can change.
Q: Can I use different fruits in this vegetarian dump cake
A: Absolutely! This recipe is incredibly versatile. Feel free to swap the pineapple and cherry for other canned fruits or pie fillings. Peach, apple, or berry pie fillings work wonderfully. Just ensure you use a similar quantity and that your chosen fillings are also vegan.
Q: Is there a gluten-free option for this recipe
A: Yes, making this dump cake gluten-free is simple. Just substitute the regular cake mix with your favorite brand of gluten-free yellow or vanilla cake mix. The other ingredients are typically gluten-free, but it’s always wise to check the labels on your canned fruit to be certain.
Q: What can I serve with this vegan dump cake
A: This warm, fruity dessert pairs perfectly with a scoop of dairy-free vanilla ice cream or a dollop of vegan whipped topping, like coconut cream or an oat-based whipped cream. A sprinkle of toasted nuts or coconut flakes on top also adds a lovely crunch.
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- The Ultimate Craving-Crusher: Quick & Easy Vegetarian Brownies
- Slow-Baked Rustic Pineapple Tart
- Chilled Cornmeal Pudding with Farmer’s Cheese
Vegan Pineapple Cherry Dump Cake
Ingredients
Method
- Preheat your oven according to the directions on the cake mix box (typically 350°F / 175°C). Lightly grease a 9x13 inch baking pan.
- Dump the entire can of undrained crushed pineapple into the prepared pan and spread it into an even layer.
- Spoon the cherry pie filling over the pineapple, spreading it as evenly as possible.
- Sprinkle the dry vanilla cake mix directly over the fruit layers, covering the entire surface.
- Do not stir.
- Drizzle the melted vegan butter evenly over the top of the dry cake mix, ensuring you cover as much of the surface as you can.
- Bake according to the cake mix package , or until the top is golden brown and the fruit filling is bubbly, typically 45-55 minutes.
- Let it cool slightly before serving.
- Do not stir the layers! The magic of a dump cake comes from the fruit cooking on the bottom and the butter melting down into the dry cake mix to create a cobbler-like topping.
