Turn a classic dump cake into a decadent Red Velvet treat with moist cake, a buttery crunchy topping, and bursts of cherry and pineapple in every sweet, gooey bite. Perfect for Valentine's Day!
Preheat the oven to 375°F. Open the cherry pie filling and crushed pineapple, leaving the pineapple undrained. Melt the butter in a microwave-safe spouted cup.
Dump the cherry pie filling into a 9×13-inch baking dish, then add the undrained crushed pineapple. Mix both together until fully combined, spreading the fruity base evenly across the bottom of the pan.
Open the red velvet cake mix and pour it evenly over the fruit layer. Using the back of a wooden spoon, gently spread the dry mix to cover everything. Slowly drizzle the melted butter over the entire surface.
Place the baking dish in the preheated oven and bake for 40–45 minutes until set and lightly crisped on top. Remove carefully, let cool slightly, then serve warm with whipped cream or vanilla ice cream.