Crockpot dump cake gives you a warm, saucy cherry pineapple dessert with a buttery cake topping, and the oven never turns on. Crushed pineapple and 2 cans of cherry pie filling go into the slow cooker, a box of dry yellow cake mix goes over them, and melted butter goes on top. Nothing is stirred.
Two details make the slow cooker version work. First, 3/4 cup (170 g) of melted butter drizzled over the whole surface, so no dry powder is left. Second, a double layer of paper towels under the lid, which catches the steam that would otherwise drip back and leave pasty spots. It takes 10 minutes to assemble, cooks 2 to 2 1/2 hours on HIGH and serves 12, which makes it an easy dessert to carry to a potluck in the crock.
At a Glance
- Yield: 12 servings
- Cooker: 6-quart slow cooker, round or oval (5 to 7 quart works)
- Time: 10 minutes prep, 2 to 2 1/2 hours on HIGH or 4 to 4 1/2 hours on LOW, 20 minutes rest
- Difficulty: very easy; one bowl only if you melt the butter in it
- Key technique: butter over every bit of cake mix, paper towels under the lid
Why It Cooks Well in a Slow Cooker
A slow cooker heats from the bottom and sides, which suits a dump cake: the fruit layer on the bottom gets hot first and starts to bubble, and that steam and heat cook the cake mix from below. In an oven the dry heat browns the top; in a crock the topping sets more like a soft cobbler, golden at the edges where it touches the hot stoneware and lighter in the middle.
The weak spot is moisture. A closed lid traps steam, it condenses, and drops fall back onto the topping. Two sheets of paper towel stretched across the crock under the lid soak that up. The pineapple juice matters too: the 20 oz (567 g) can goes in undrained, and its roughly 1 cup (240 ml) of juice is what hydrates the cake mix from below so the bottom of the topping turns tender instead of floury.
What Goes In, and What Each Part Does
There are five ingredients, plus ice cream if you want it:
- Crushed pineapple: 1 can (20 oz / 567 g) in juice, not drained. Pineapple in heavy syrup works but makes the dessert noticeably sweeter.
- Cherry pie filling: 2 cans (21 oz / 595 g each). It brings the thick red sauce. One can of cherry and one of apple or blueberry also works.
- Yellow cake mix: 1 box (15.25 oz / 432 g). Butter golden and white cake mix behave the same; spice cake mix gives a warmer, fall flavor.
- Butter: 3/4 cup (170 g) unsalted, melted. Less butter leaves dry, powdery patches that never cook.
- Cinnamon: 1 teaspoon, sprinkled over the cake mix. Optional, but it pairs well with cherry.
Layering the Crock
Grease the stoneware insert with butter or nonstick spray. Spread the crushed pineapple with all its juice over the bottom, then spoon both cans of cherry pie filling over it in an even layer. Do not mix the two.
Sprinkle the dry cake mix over the fruit, breaking up any lumps with your fingers, and level it gently with the back of a spoon. Dust the cinnamon over it. Pour the melted butter slowly over the top in thin lines, working from the edges to the middle, so every part of the powder gets wet. A few small pale spots are fine; large dry areas will stay floury.
Cook Times on HIGH and LOW
Cook on HIGH for 2 to 2 1/2 hours or on LOW for 4 to 4 1/2 hours. Before closing the lid, lay 2 sheets of paper towel across the top of the crock so they overhang the rim, then set the lid on them. Keep the overhang away from the outside of the heating base.
Cookers run differently. Newer models often run hot, so check a 6-quart cooker at 1 3/4 hours on HIGH. A 4-quart crock makes a deeper layer that needs 30 to 45 minutes more. For a drier top, remove the towels and leave the lid slightly open for the last 20 to 30 minutes. If your insert is oven-safe (check the manual), 2 to 3 minutes under the broiler browns the top further.
Signs It Is Ready
It is ready when the fruit bubbles thickly around the edges, the topping looks set and dry with no powdery patches, and the edges have turned golden. Press the middle of the topping lightly: it should feel springy, not wet. A toothpick pushed into the topping only, not the fruit, comes out with moist crumbs but no raw batter.
Turn the cooker off, take off the lid and towels, and let it rest for 20 minutes. The cherry sauce is very thin and about 200°F (93°C) at first; as it cools it thickens and holds onto the topping when you scoop.
Fixes for Soggy, Dry or Burnt Spots
| Problem | Cause | Fix |
|---|---|---|
| Wet, pasty spots on top | Condensation dripping from the lid | Paper towels under the lid |
| Dry powder patches | Butter missed those areas | Drizzle in thin lines; spoon a little juice on |
| Scorched edges | Hot cooker or too long on HIGH | Check at 1 3/4 hours; use LOW |
| Runny sauce | Served straight from the cooker | Rest 20 minutes, lid off |
| Raw middle | Small, deep crock or cooker on WARM | Add 30 minutes; check the setting |
Swaps and Other Fillings
- Apple: swap the cherry filling for 2 cans of apple pie filling and use spice cake mix. The apple dump cake has an oven version of the same idea.
- Homemade filling: use 4 cups (about 1.2 kg) of homemade cherry pie filling in place of the 2 cans.
- Pecans: scatter 1/2 cup (55 g) chopped pecans over the cake mix before the butter for a crunchy top.
- Chocolate: use chocolate cake mix with the cherry filling and skip the pineapple and cinnamon. Add 1/2 cup (120 ml) of water so the mix hydrates.
For the oven-baked version, cherry dump cake bakes in a 9×13 dish in about 50 minutes, and the browner top suits people who like it crisp. If pineapple is the part you love, pineapple coconut dump cake leans tropical.
Serving, Storage and Reheating
Serve it warm in bowls with vanilla ice cream or whipped cream. A spoon of homemade caramel sauce is good with the cherries. For a party, keep the cooker on WARM with the lid ajar for up to 1 hour; much longer and the topping softens.
Cool leftovers within 2 hours, cover, and refrigerate for up to 4 days. Reheat single servings in the microwave for 30 to 40 seconds, or a larger amount in an oven-safe dish at 325°F (165°C) for 15 minutes. The topping softens in the fridge but the flavor holds. It freezes for up to 2 months, though the topping turns softer once thawed. For a full slow cooker dessert table, crockpot hot chocolate cooks the same way.
Questions About Crockpot Dump Cake
Do I need to stir anything?
No. Stirring turns it into a gummy cake batter. The layers stay separate and the butter does the work.
Can I put the butter in as slices instead?
Yes, cut 170 g of cold butter into thin slices and cover the top, but melted butter spreads more evenly and leaves fewer dry patches.
Why is my dump cake soggy on top?
Usually condensation. Use paper towels under the lid and leave it slightly open for the last 20 minutes.
Can I use a liner?
Yes. Slow cooker liners make cleanup easy, and the cooking times stay the same.
Save It for Later
Pin this crockpot dump cake to a potluck or easy dessert board so the paper towel step is there the next time you need a dessert that cooks while you do something else.
Crockpot Dump Cake
Crockpot dump cake with cherry pie filling and crushed pineapple under a buttery cake topping, made without turning on the oven. Layer an undrained can of pineapple and 2 cans of cherry pie filling in a 6-quart slow cooker, cover with a box of dry yellow cake mix and cinnamon, and drizzle 3/4 cup of melted butter over every bit of powder. Two paper towels under the lid keep the top from turning soggy. Cook 2 to 2 1/2 hours on HIGH, rest 20 minutes and serve warm with ice cream. Serves 12.
Ingredients
Dump cake
- Butter or nonstick spray, for the crock
- 1 can (20 oz / 567 g) crushed pineapple in juice, undrained
- 2 cans (21 oz / 595 g each) cherry pie filling
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 teaspoon ground cinnamon
- 3/4 cup (170 g) unsalted butter, melted
For serving (optional)
- Vanilla ice cream or whipped cream
Instructions
- PREP: Grease the insert of a 6-quart slow cooker with butter or nonstick spray.
- FRUIT: Spread the crushed pineapple with its juice over the bottom, then spread both cans of cherry pie filling over it. Do not stir.
- CAKE MIX: Sprinkle the dry cake mix evenly over the fruit, breaking up lumps, and dust with the cinnamon.
- BUTTER: Drizzle the melted butter slowly over the whole surface so all of the cake mix is moistened.
- COOK: Lay 2 paper towels across the top of the crock and set the lid on them. Cook on HIGH 2 to 2 1/2 hours or LOW 4 to 4 1/2 hours, until the fruit bubbles at the edges and the topping is set with no dry powder.
- REST: Turn off the cooker, remove the lid and towels and rest 20 minutes. Serve warm with ice cream.
Notes
- Do not drain the pineapple; its juice hydrates the cake mix from below.
- Drizzle the butter over every part of the cake mix; dry patches stay floury.
- Paper towels under the lid stop condensation from making the top soggy.
- Done: thick bubbling fruit at the edges, a set, springy topping with no powder, golden edges.
- Rest 20 minutes with the lid off so the sauce thickens. Fridge up to 4 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 395Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 260mgCarbohydrates: 64gFiber: 1gSugar: 45gProtein: 2g
