Yellow Cake with Cherry Pineapple and Pecans

Introduction

Crushed pineapple with its juice and cherry pie filling form the base of this dump-style cake, with a dry layer of yellow cake mix dotted with butter on top. After about 50 minutes, you get a soft fruit layer under a golden crust, and the chopped pecans add crunch at the end. You can bake it in a Dutch oven or a 13×9-inch pan, so it fits a casual dessert, potluck, or camp-style cook.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Servings: 8

Ingredients

• 1 can (20 ounces) crushed pineapple with juice, undrained
• 1 can (21 ounces) cherry pie filling
• 1 package yellow cake mix
• ½ cup butter
• 1 cups chopped pecans

Instructions

Dutch oven method

1. Preheat Dutch oven in a 350°F oven. Grease the Dutch oven.
2. Dump in pineapple with juice and spread evenly.
3. Dump in pie filling and spread evenly over the pineapple.
4. Sprinkle cake mix evenly over cherry layer.
5. Dot with butter.
6. Bake about 50 minutes at 350°F.
7. Sprinkle chopped pecans on top.

Pan method

1. Preheat oven to 350°F.
2. Grease 13×9-inch cake pan.
3. Proceed as in the Dutch oven method above, starting with step #2.

1. Preheat Dutch oven in a 350°F oven. Grease the Dutch oven.
2. Dump in pineapple with juice and spread evenly.
3. Dump in pie filling and spread evenly over the pineapple.
4. Sprinkle cake mix evenly over cherry layer.
5. Dot with butter.
6. Bake about 50 minutes at 350°F.
7. Sprinkle chopped pecans on top.
8. Preheat oven to 350°F.
9. Grease 13×9-inch cake pan.
10. Proceed as in the Dutch oven method above, starting with step #2.

Variations

• Swap the cherry pie filling for blueberry pie filling if you want a darker fruit flavor and a less sharp sweetness.
• Use white cake mix instead of yellow cake mix for a lighter vanilla flavor and a slightly softer top crust.
• Replace the chopped pecans with chopped walnuts for a more bitter, earthy crunch.
• Use plant-based butter in place of butter if you need a dairy-free version; the topping will still brown, though the flavor will be a little less rich.
• Use a gluten-free yellow cake mix if you need the dessert gluten-free; the texture is usually a bit more delicate and crumbly.

Tips for Success

• Spread the crushed pineapple with juice into an even layer so the cake mix hydrates evenly across the pan.
• Cover as much of the dry cake mix as possible when you dot with butter, or you can end up with dry powdery patches on top.
• Bake until the fruit is bubbling around the edges and the top looks golden rather than pale.
• Add the chopped pecans after baking, as written, if you want them to stay crisper and not darken too much in the oven.
• Grease the Dutch oven or 13×9-inch pan well, especially in the corners, because the fruit filling can stick as it cools.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can also cover the baking pan tightly or transfer slices to a lidded container. Freeze for up to 2 months in a freezer-safe container, though the topping will soften after thawing.

Reheat individual portions in the microwave for 30 to 60 seconds. For a larger amount, reheat in a 325°F oven, covered loosely with foil, for about 15 minutes or until warmed through. If frozen, thaw overnight in the fridge before reheating.

FAQ

Do you use the cake mix dry?

Yes. You sprinkle the dry cake mix directly over the cherry layer, then dot it with butter so it bakes into the topping.

Why did the top come out powdery in spots?

That usually means some of the cake mix did not get enough moisture or butter. Spread the fruit evenly and dot the butter across the full surface, especially around the edges.

Can you bake this in a 13×9-inch pan instead of a Dutch oven?

Yes. The recipe includes a pan method, and a 13×9-inch cake pan works well for the same layered approach.

Can you make this gluten-free?

Yes, if you use a gluten-free yellow cake mix. Keep the rest of the ingredients the same, and expect a slightly more fragile topping.