Swiss Chocolate Dump Cake
Submitted by kindsquire
A 5-ingredient dump cake layered with crushed pineapple, cherry pie filling, chocolate cake mix, pecans, and butter. No mixing, no bowls, no excuses not to bake tonight.
YIELD
1 cakePREP
20 minCOOK
50 minREADY
This cake asks almost nothing of you and delivers way more than it should.
Crushed pineapple goes straight into the pan with its juice, followed by a layer of cherry pie filling, a blanket of dry chocolate cake mix, a handful of chopped pecans, and dots of butter scattered across the top.
That’s it. No mixing bowl, no whisk, no eggs to crack.
The oven does all the work, turning those layers into a bubbling, caramelized dessert where the fruit gets jammy, the cake mix crisps into a crumbly chocolate topping, and the pecans toast golden brown.
Kitchen Tips
- Spread each layer evenly before adding the next. Gaps in the cake mix mean soggy spots where the butter can’t reach.
- Dot the butter in small pieces across the entire surface. The goal is even coverage so every bite gets that buttery, crispy top.
- Serve it warm with a scoop of vanilla ice cream. The hot fruit and cold ice cream together are what dump cake was born for.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Dump pineapple with juice into ungreased 13×9×2 inch pan.
Spread evenly.
Dump in pie filling.
Spread evenly.
Sprinkle cake mix evenly over cherry layer.
Sprinkle pecans over cake mix.
Dot with butter.
Bake at 350℉ (180℃) for 50 to 55 minutes or until set.
Serve warm or at room temperature.
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