Description
This easy Sugar-Free Cherry Pineapple Dump Cake combines juicy pineapple, sweet-tart cherry filling, and a buttery golden cake topping for a warm, comforting dessert. With no batter to mix and everything layered directly in one baking dish, it is perfect for holidays, potlucks, family dinners, and easy weekend treats. Serve it warm with sugar-free whipped cream or vanilla ice cream.
Ingredients
Scale
- 1 can (approximately 20 oz) crushed pineapple in 100% juice, undrained
- 1 can (approximately 20 oz) sugar-free cherry pie filling
- 1 box sugar-free yellow or vanilla cake mix
- 1/2 to 3/4 cup butter, melted or thinly sliced
- 1/2 to 1 cup chopped pecans or sliced almonds, optional
- Sugar-free whipped cream, for serving, optional
- Sugar-free vanilla ice cream, for serving, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Pour the crushed pineapple and its juice into the bottom of the prepared baking dish. Spread evenly.
- Spoon the sugar-free cherry pie filling over the pineapple and gently spread it into an even layer. Do not stir the fruit together.
- Sprinkle the dry sugar-free cake mix evenly over the entire fruit layer.
- If using nuts, sprinkle the chopped pecans or sliced almonds evenly over the cake mix.
- Pour the melted butter evenly over the cake mix, or arrange thin slices of butter across the surface. Try to cover as much of the dry cake mix as possible.
- Bake uncovered for 40 to 60 minutes, or until the topping is deep golden brown and the fruit is bubbling around the edges.
- For an extra-crispy topping, broil for 1 to 2 minutes at the end of baking, watching carefully to prevent burning.
- Remove from the oven and let the dump cake rest for 10 to 15 minutes so the fruit layer can thicken slightly.
- Serve warm with sugar-free whipped cream or sugar-free vanilla ice cream, if desired.
Notes
- Do not stir the layers once assembled; keeping them separate creates the classic dump-cake texture.
- Use the crushed pineapple with its juice. Draining it can make the fruit layer too dry.
- Check the cake mix before baking and add a little extra melted butter to any noticeably dry areas.
- Thinly sliced butter helps distribute the moisture more evenly across the topping.
- Let the dessert rest for 10 to 15 minutes before serving for easier scooping and a thicker fruit layer.
- For variations, substitute sugar-free blueberry, strawberry, peach, or mixed-berry pie filling.
- Add a pinch of cinnamon to the cake mix for a warmer flavor.
- Store covered in the refrigerator for up to 3 days. Reheat in a 300°F oven for the best topping texture, or microwave individual portions for convenience.
- Although this recipe is sugar-free, it is not necessarily keto-friendly. Check the nutrition labels of your specific ingredients if following a strict keto diet.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 per serving
- Fat: 11g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
Keywords: Sugar-Free Cherry Pineapple Dump Cake