Description
Celebrate Easter with this effortless and delightful dump cake! Bursting with fruity flavors and a buttery golden crust, this treat is simple to make and perfect for festive gatherings.
Ingredients
For the Cake:
- 1 box yellow cake mix (or white cake mix for a lighter color)
- ½ cup unsalted butter, melted and divided
- 1 can (20 oz) crushed pineapple, with juice
- 1 can (21 oz) cherry pie filling
- ½ cup white chocolate chips (optional)
- ¼ cup heavy cream (optional)
For Decoration (Optional):
- Easter candy eggs (Cadbury mini eggs, M&M’s speckled eggs, etc.)
- Shredded coconut
Instructions
- Preheat & Prep:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray or butter. - Build the Base Layer:
Sprinkle half of the cake mix evenly across the dish. Drizzle ¼ cup melted butter over it and press gently to form a light crust. - Layer the Fruit:
Spread the crushed pineapple (with juice) over the cake base. Spoon cherry pie filling over the pineapple and swirl lightly. - Add a Sweet Surprise (Optional):
Melt white chocolate chips and heavy cream over low heat, stirring constantly until smooth (about 3-4 minutes). Drizzle over the fruit layer. - Top It Off:
Sprinkle remaining cake mix evenly over the fruit. Drizzle remaining ¼ cup melted butter over the top for a golden crust. - Bake to Perfection:
Bake for 45-50 minutes until golden brown and bubbling around the edges. If the top browns too quickly, loosely cover with foil in the last 5-10 minutes. - Decorate & Serve:
Let cool for 10 minutes. Sprinkle shredded coconut over the top and gently press candy eggs into the surface. Serve warm, room temperature, or chilled.
Notes
- For an extra crunch, add chopped nuts before baking.
- Serve with whipped cream or vanilla ice cream for an indulgent treat.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American