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easter dump cake

easter dump cake

This colorful and festive Easter Dump Cake is an easy-to-make dessert that combines layers of cake mix, fruit, and a buttery topping. It’s simple enough for any skill level and a delightful treat for your Easter celebrations.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 mixing bowl
  • 1 measuring cups
  • 1 measuring spoons
  • 1 spoon or spatula
  • 1 oven mitts

Ingredients
  

  • 15.25 oz cake mix (vanilla or lemon)
  • 21 oz cherry pie filling
  • 21 oz crushed pineapple (drained)
  • 1 cup shredded coconut Consider adding food coloring for festive colors.
  • 1 cup chopped pecans or walnuts
  • 12 oz unsalted butter (melted)
  • 3 large eggs Optional, for extra richness; can be omitted.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a 9x13 inch baking dish, spread the cherry pie filling evenly across the bottom.
  • Layer the drained crushed pineapple over the cherry filling.
  • Sprinkle the shredded coconut evenly on top of the fruit layers.
  • In a mixing bowl, combine the cake mix with the chopped pecans or walnuts. If using eggs for added richness, beat them lightly and mix in until combined.
  • Evenly sprinkle the dry cake mix mixture over the coconut layer.
  • Drizzle the melted butter over the entire cake mixture, ensuring it covers as much as possible for a golden finish.
  • Place the baking dish in the preheated oven and bake for approximately 45 minutes, or until the top is golden brown and bubbly.
  • Remove from the oven and let it cool for about 10-15 minutes before serving.
  • Optional: For a fun Easter twist, consider adding food coloring to the coconut to create festive colors, or top with pastel sprinkles.
  • Serve warm with a scoop of vanilla ice cream or whipped cream on top.
  • Store any leftovers in an airtight container in the refrigerator for up to three days.

Notes

For a fun Easter twist, consider adding food coloring to the coconut to create festive colors, or top with pastel sprinkles.
This dessert is great served warm with a scoop of vanilla ice cream or whipped cream on top.
Store any leftovers in an airtight container in the refrigerator for up to three days.