New this month
Cherry Pineapple Cabana Dump Cake

Cherry Pineapple Cabana Dump Cake

Lucky Leaf Fruit Filling

"Shredded coconut and macadamia nuts give this surprisingly simple cherry pineapple cake a delicious island flavor."
Added to shopping list. Go to shopping list.


50 m servings 557 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 63.8g
  • 21%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Ready In

  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 13x9-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then LUCKY LEAF Cherry Fruit Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.
  3. Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
  4. Bake for 50 to 60 minutes or until brown on top and bubbly.
  5. Let cool 30 minutes. Serve warm or cooled.


  • * Optional: omit coconut and add extra 1/2 cup of nuts
  • ** Substitute pecans, peanuts, or cashews for macadamia nuts

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 16
  1. 19 Ratings

Most helpful positive review

I made this for a Thanksgiving potluck. The macadamias and coconut on top did burn. If I made this again I would add both ingredients to the top at the end of the cooking time.

Most helpful critical review

Too sweet for me. Might try it with fresh fruit so I can adjust the sugar.

Most helpful
Most positive
Least positive

I made this for a Thanksgiving potluck. The macadamias and coconut on top did burn. If I made this again I would add both ingredients to the top at the end of the cooking time.

This is close to a family recipe from my dads side of the family, never added the nuts or the coconut to it. but found that it is good both ways

this is one of my FAVORITES! I've been making this for years and wanted to make sure it was posted!! I use mixed nut. I've not had them burn. I have not tried coconut, but I'm excited to try...

I read all the reviews prior to making. So basically use 2 cans of pineapple, and half the amount of butter is all that is necessary. I used butter cake mix because it was all I could find in a ...

This turned out amazingly!

I made this today for work and it turned out amazing! I didn't have any nuts or coconut, so it was mostly just pineapple, cherry pie filling (*lite* and 2 cans, not 1), cake mix and butter, but...

A dear family friend of ours used to make this, and it was a favorite of ours for a long time. We prepared it somewhat differently though. Instead of melting the butter, we sliced thin pieces of...

The taste was very good, and you can't beat the ease of preparation. But 50 minutes in the oven was way too long and mine was burnt around the edges. Next time I'll bake it for much less.

I've made this recipe many times (minus the nuts and coconut), 1/2 the butter - sliced thin, rather than melted. I use 2 cans of cherry pie filling rather than 1. And I serve it with a scoop of ...