Can I use fresh pineapple instead of canned in this Pineapple Dump Cake Recipe?

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.

What kind of cake mix works best for this recipe?

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.

Can I make this Pineapple Dump Cake Recipe ahead of time?

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.

Pineapple Dump Cake – Easy, Delicious, No-Fuss Dessert

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

Scale

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

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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