A surprisingly addictive gluten-free dump cake made with canned cherry pie filling and crushed pineapple. A dump cake is a simple dessert where you literally dump the ingredients into a baking dish and bake. While many recipes use a boxed cake mix, this version is even better with a homemade self-rising gluten-free cake flour blend and a bit of sugar. I’m not usually a cherry fan, but combined with golden pineapple the flavor is irresistible. I couldn’t stop eating it—so delicious! Enjoy!
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Gluten Free Pineapple Cherry Upside Down Dump Cake
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Yield: Serves 4 to 8
A gluten-free dump cake that’s truly addictive. The combination of cherry and golden pineapple is incredible—one slice won’t be enough.
Ingredients:
- 1 20-oz. can gluten-free cherry pie filling (Comstock or Wilderness)
- 1 20-oz. can crushed pineapple in 100% juice (I used Dole Golden Tropical Chunk and processed it briefly)
- 2 3/4 cups Carla’s Gluten Free Self-Rising Cake Flour Blend (about 11 oz.) — arrowroot used instead of tapioca in this version
- 1/2 cup granulated sugar (4 oz.)
- 1/2 cup (1 stick) unsalted butter (or dairy-free buttery sticks), cut into 32 small pieces
- 2 tablespoons neutral-flavored oil
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C).
- Grease a 9 x 13-inch baking dish with oil or butter.
- Pour the cherry pie filling into the dish and spread it into an even layer.
- Add the crushed pineapple, including its juice, and spread it evenly over the cherries.
- Whisk together the gluten-free flour blend and granulated sugar, or use a gluten-free cake mix if preferred, then sprinkle the dry mixture evenly over the fruit.
- Scatter the pieces of butter evenly across the top of the dry mixture.
- Drizzle the neutral oil between the butter pieces to help moisten the top as it bakes.
- Bake on the center rack for about 60 minutes. At 45 minutes, check the surface—if any dry flour remains, lightly spray with baking oil or drizzle a little extra oil so the top becomes moist.
- Remove from the oven and let cool 5 to 10 minutes on a wire rack.
- Serve warm or at room temperature, either right side up like a crisp or cobbler, or flipped upside down.
- Store leftovers covered on the countertop up to one day or refrigerate up to three days.
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