Nothing beats that irresistible sweet aroma filling your kitchen, and that's exactly what you'll get from this Pineapple Dump Cake Recipe. It’s a fuss-free dessert that feels homemade and fancy—perfect for when you want something delicious without all the hassle.
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Why You'll Love This Recipe
I discovered this Pineapple Dump Cake Recipe on a busy weeknight, and it quickly became a favorite—it's almost magical how just a few ingredients can deliver that perfect sweet-tart combo and a golden crumbly top without much effort.
- Super Easy: You just dump, sprinkle, and pour. No mixing bowls or fancy steps needed.
- Flavorful Surprise: The crushed pineapple with its juice keeps the cake moist and fresh-tasting throughout.
- Textural Delight: The crispy golden cake mix topping contrasts perfectly with the soft fruit underneath.
- Great for Any Occasion: Whether it’s a family dinner, potluck, or last-minute dessert, it impresses without stress.
Ingredients & Why They Work
This recipe uses just four basic ingredients, yet they come together to create an unforgettable dessert. The real key is using ingredients you trust for quality and freshness, especially the pineapple and butter.
- Crushed pineapple (undrained): Using the juice in the can keeps the cake moist and infuses it with that iconic tropical flavor.
- Yellow cake mix: Acts as the crunchy topping while soaking up some juices to become tender underneath.
- Brown sugar: Adds caramel-like sweetness and depth to the topping's flavor.
- Unsalted butter (melted): Coats the dry cake mix and sugar, helping it bake into that golden, crispy crust we all love.
Make It Your Way
One of the best parts about the Pineapple Dump Cake Recipe is how easy it is to switch it up to suit your tastes or the occasion. I love making it classic most times, but sometimes I add a few personal twists that really elevate it.
- Variation: Toss in some shredded coconut or chopped pecans on top before baking for added crunch and flavor—I tried this once for a summer gathering and it was a huge hit!
- Diet-friendly tweak: Use a sugar-free yellow cake mix and a sugar substitute if you want to cut back on sugar without losing the gooey texture.
- Seasonal change: Swap pineapple for canned peach slices or cherry pie filling to enjoy this same dump cake magic anytime of year.
Step-by-Step: How I Make Pineapple Dump Cake Recipe
Step 1: Prep Your Dish and Oven
First things first, preheat your oven to 350°F (175°C). I like to grease my 9×13-inch baking dish with a bit of butter or nonstick spray to make cleanup easier later. This also helps ensure your dump cake doesn’t stick to the edges as it bakes, so it slides out perfectly when serving.
Step 2: Layer the Pineapple
Open your cans of crushed pineapple and pour them, including all that sweet juice, evenly into the bottom of the dish. This juicy layer is what keeps the cake moist and bursting with flavor, so don’t drain it!
Step 3: Sprinkle the Cake Mix and Brown Sugar
Next, sprinkle the dry yellow cake mix evenly over the pineapple layer. I make sure to spread it all the way to the edges for even coverage. On top of that, sprinkle the brown sugar, distributing it uniformly to form that caramelized layer once baked.
Step 4: Drizzle Butter and Bake
Finally, drizzle the melted butter evenly over the entire surface, aiming to cover as much of the cake mix as possible. This step is super important because it transforms the dry mix into a golden, buttery topping. Slide the dish in the oven (middle rack is best for even baking) and bake for about 40 to 45 minutes, until the top is nicely browned and bubbly around the edges.
Step 5: Rest & Serve
Once out of the oven, let the cake rest for 10 to 15 minutes. This pause lets everything set just enough so it’s easier to serve but still warm and delightfully gooey. I love topping mine with a scoop of vanilla ice cream and a cherry for that classic finish.
Top Tip
Over time, I’ve learned a few tricks that make my Pineapple Dump Cake Recipe turn out perfectly every single time. These tips save you from common pitfalls and elevate the simple ingredients into something spectacular.
- Butter coverage: Melted butter should be poured slowly and evenly so it covers most of the cake mix to avoid dry spots and undercooked crunch.
- Alternate of slicing butter: For a different texture, try slicing cold butter into thin pats instead of melting it – it gives a slightly chunkier, more rustic topping.
- Bake placement: The middle rack cooks the cake evenly without browning it too quickly on top or bottom.
- Resting times: Don’t skip the resting time after baking; it helps the dessert set but keeps it warm and luscious when served.
How to Serve Pineapple Dump Cake Recipe
Garnishes
I usually keep my garnishes simple: a scoop of rich vanilla ice cream and a bright maraschino cherry on top is all this cake really needs. Sometimes, I’ll sprinkle a little toasted coconut or chopped nuts for extra flavor and crunch—great if you want to jazz it up.
Side Dishes
This dessert pairs beautifully with a hot cup of coffee or a cold glass of milk. For a fun twist, I sometimes serve it alongside fresh fruit or light whipped cream to balance the sweetness.
Creative Ways to Present
For a party, I’ve served Pineapple Dump Cake Recipe in individual ramekins topped with mini umbrellas—it adds a festive tropical vibe. You can also layer it in clear glass dishes to show off the beautiful layers of fruit and cake, perfect for a summer gathering.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge and they keep well for up to 3 days. The flavors actually deepen overnight, making the second day pretty special as well!
Freezing
You can freeze the cake wrapped tightly in plastic wrap and foil for up to 2 months. When I thaw it overnight in the fridge, it reheats just like fresh—no sogginess, just warm, tender, and crave-worthy.
Reheating
To reheat, I pop individual servings in the microwave for 20-30 seconds or warm the whole dish in a 350°F oven for about 15 minutes. This brings back that freshly baked texture and melt-in-your-mouth warmth.
Frequently Asked Questions:
Using fresh pineapple can work, but it’s best to chop it finely and toss it with a little sugar and juice to mimic the canned crushed pineapple with juice. That said, canned is preferred for consistent moisture and sweetness.
A yellow cake mix is the traditional choice here because of its buttery flavor and golden color, but you can experiment with white or even butter pecan cake mixes to give it a unique spin.
Absolutely! You can assemble all the layers except the butter up to 24 hours before baking. Keep it covered in the fridge, then add the melted butter just before popping it in the oven.
Serving it warm with a scoop of vanilla ice cream is my favorite. The contrast of hot, sweet cake and cold ice cream is simply irresistible. You can also add a maraschino cherry or a sprinkle of toasted coconut for extra flair!
Final Thoughts
This Pineapple Dump Cake Recipe is one of those comforting classics that I keep coming back to. It’s effortless yet impressive, and every time I serve it, I get compliments that make the simplicity feel like a secret superpower. Trust me, once you try this, it’ll be a dessert you’ll want to keep in your regular rotation—simple, sweet, and oh-so-satisfying.
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Pineapple Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy Pineapple Dump Cake combines crushed pineapple, yellow cake mix, brown sugar, and melted butter for a quick, gooey, and delicious dessert that bakes up golden brown and bubbly. Served warm with vanilla ice cream and a maraschino cherry, it's a simple crowd-pleaser perfect for any occasion.
Ingredients
Main Ingredients
- 2 20-ounce cans crushed pineapple, undrained
- 15.25 ounce yellow cake mix
- ½ cup brown sugar
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Add Pineapple: Pour the crushed pineapple along with its juice evenly into the prepared baking dish to form the bottom layer.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the pineapple layer, ensuring the fruit is fully covered.
- Add Brown Sugar: Sprinkle the brown sugar evenly over the cake mix layer for added sweetness and texture.
- Drizzle Butter: Drizzle the melted butter over the top, making sure it covers as much of the dry mix as possible to prevent dry spots.
- Bake: Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and bubbly.
- Cool Slightly: Remove the cake from the oven and let it cool for 10-15 minutes to set while remaining warm and gooey.
- Serve: Serve warm topped with a scoop of vanilla ice cream and a maraschino cherry for a classic presentation.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 20-30 seconds before serving.
- Freeze tightly wrapped for up to 2 months; thaw overnight in the fridge before reheating.
- For a make-ahead option, assemble all layers except the butter, cover, and refrigerate for up to 24 hours; add butter just before baking.
- Ensure the melted butter covers most of the cake mix layer to avoid dry spots in the final cake.
- For a different topping texture, slice the butter into thin pats instead of melting it before adding.
- Bake the cake on the middle oven rack to ensure even browning.
- Allow the cake to rest 10-15 minutes before serving so it sets but stays warm and gooey.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
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