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Cherry Pineapple Cabana Cake (Dump Cake)

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  • 1 20-ounce can crushed pineapple in juice (do not drain)
  • 1 21-ounce can MUSSELMAN’S® Cherry Pie Filling
  • 1 18.25-ounce package yellow cake mix
  • 1 cup butter or margarine, melted
  • 1 7-ounce bag coconut, shredded
  • 1 cup macadamia nuts, chopped


  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    Lightly grease a 9x13-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then MUSSELMAN’S® Cherry Pie Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.

  3. Step 3
    Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.

  4. Step 4
    Bake for 50 to 60 minutes or until brown on top and bubbly.

  5. Step 5
    Let cool 30 minutes. Serve warm or cooled.

What others are saying about this recipe

  1. Dee Ward says:

    Baked this. Family loved it. Going to make another. Thanks.

  2. Carol says:

    Make this

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