Dump Cake Cupcakes have the same great cherry pineapple taste from one of my favorite dump cake recipes, but cook up way faster!
Best of all? They are so easy to make you’ll think they're magic. Made in just one bowl, they're ready quick and taste amazing. And they don't even need frosting!
When it comes to cupcake recipes I usually love the really easy ones. I don't want to use a lot of ingredients and I definitely don't want to be stuck in the kitchen all day.
I also don't bake from scratch due to laziness. Plus, the cake mix people have figured out the perfect recipe to get a tasty flavor every time. Cake mix desserts are everything and this one, modeled after my favorite lazy dessert is delightful!
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Cherry Pineapple Dump Cake Cupcakes are Delish!
This Dump Cupcake recipe cooks even faster than a traditional cupcake.
It’s inspired by my favorite Cherry Pineapple Dump Cake, which I consider the classic dump cake flavor, that is one of my most popular desserts ever.
Instead of being served in a baking pan, though, it’s baked into individual cupcake liners.
Having it served like this makes the perfect treat to take to parties, picnics, potlucks and let’s just be honest, anywhere where you don’t want to take on the task of washing more dishes.
It also makes the perfect little treat to pack on a lunchbox or take on the go.
What is a Dump Cupcake?
If you're saying what the heck is a dump cupcake? You are not alone.
Most people have probably heard about this type of dessert even though they may not have tasted it before.
Dump Cakes are called that because you basically dump everything into the baking pan and bake it. (Check out my Strawberry Short Cake Dump Cake or my Chocolate Caramel Dump Cake to see what I mean).
There’s usually little to no mixing involved which means not a lot of dirty dishes to clean. YES!
So a Dump Cupcake is the same idea, but you just layer the ingredients in cupcake liners.
Ingredients
While these are like a traditional dump cake, you do need to modify the process a little bit so they'll be able to not be a goopy mess in the cupcake liner.
You will need one bowl plus a cupcake pan for this recipe. But you can use your hands for the minimal amount of mixing you need to do.
You'll need a box of Yellow Cake Mix, butter, crushed pineapple and a can of cherry pie filling.
While you usually use melted butter, or let the butter melt during the cooking process, here you use room temperature butter.
The butter, when mixed with the cake mix, makes a crumb-like texture that helps to hold everything together like a traditional cupcake.
How to Make Dump Cake Cupcakes
- Preheat oven to 350 degrees.
- Line a cupcake pan with cupcake liners and set aside.
- In a bowl combine yellow cake mix and room temperature butter.
- Mix until it resembles wet sand.
- Use half the batter to add a thin layer to the bottom of each cupcake liner.
- Top batter with crushed pineapple and cherry pie filling.
- Top with the remaining cake batter.
- Bake for 25 to 30 minutes or until golden brown.
Making cupcakes this way does take a little more work than when you make a dump cake in a large dish. But they are worth it.
The buttery cake and cherries are so good together!
I don't love messes so I used a spoon to add the layer of pineapple. Then I put the pie filling into a ziplock bag and cut the end off so I could "pipe" it into each liner.
And even though we're using liners, I love this cupcake pan. Regular cupcakes never stick!
The liners are needed for this recipe because it ensures that these little treats stay together since they aren't using a traditional batter.
And I'm such a nerd for a batter bowl with a lid. I mean, I rarely need to save a batter where the lid comes in handy, but I have to have it!
That’s it. Just bake and enjoy. These cupcakes are incredibly delicious and pack a punch of flavor!
Dump Cake Cupcakes are super fun to make for your family! You've got to try them!
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Cherry Pineapple Dump Cake Cupcakes
Ingredients
- 1 Box Yellow Cake Mix
- ½ cup butter room temperature
- 1 can crushed pineapple
- 1 can cherry pie filling
Instructions
- Preheat oven to 350 degrees.
- Line a cupcake pan with cupcake liners and set aside.
- In a bowl combine yellow cake mix and room temperature butter.
- Mix until it resembles wet sand.
- Use half the batter to add a thin layer to the bottom of each cupcake liner.
- Top batter with crushed pineapple and cherry pie filling.
- Top with the remaining cake batter.
- Bake for 25 to 30 minutes or until golden brown.
Paoula says
Turned out just like the cake would in a 9x12 pan. I reccommend doubling the liners, holds cupcakes together and are prettier. This is great recipe, very easy to use.
Patsy Lanning says
Could you just make the cake mix and then add fruit and bake the cupcakes
Judy says
I usually make a dump cake but wanted to have single servings without having to cut the cake. I found it made 24 cupcakes. I used a level teaspoon of the cake mix/butter, 1 level tablespoon of the crushed pineapple and about 3 cherries with sauce in each. I covered it with 1 level tablespoon of the mix. There was a little left over so I just added to some that didn't look like it was covered. I then added 1/16 of a tablespoon of butter on the top of each so it surely would be crusty on top. I used my convection oven at 350 degrees for even baking. Even at half size cupcakes it still took 30 minutes to bake. I would not bake them in cupcake form again though because they are goopy with the pineapple and cherry filling. The taste was great so all was good.
Sharon Garofalow says
This is great feedback! I agree it is hard to get a great consistency in the smaller form. And a classic dump cake is way easier in my opinion. I usually only make these when the kids ask for it. Small desserts are cute. :)
Judy says
You could do it, but it wouldn't taste like a dump cake. I would imagine it would taste more like a muffin. Try it and let us know!
Eileen Macko says
Can you freeze these?
Sharon Garofalow says
I have not tried to freeze these but I imagine you could. I would freeze them in an air-tight container. And then defrost them in the fridge overnight before serving. You could even pop them in the oven for a few minutes to crisp them back up. If you do this, please let me know how it goes!