A ridiculously easy and irresistibly sweet dessert, this pineapple dump cake is the kind of recipe I turn to when I want something warm, gooey, and satisfying without a lot of effort. With a golden, buttery crust and a soft, fruity base, it’s the perfect combination of comfort and simplicity. All I need are a few pantry staples and one baking dish—no mixing bowls or fancy techniques required.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (20 oz) crushed pineapple in juice (do not drain)
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar (optional, for extra caramelization)
1/2 teaspoon ground cinnamon (optional)
1/4 cup chopped pecans or walnuts (optional, for crunch)
Pinch of salt
Directions
I preheat the oven to 350°F (175°C).
I lightly grease a 9×13-inch baking dish with nonstick spray or butter.
I pour the entire can of crushed pineapple (with juice) into the dish and spread it evenly.
Then, I sprinkle the dry cake mix evenly over the pineapple—no stirring required.
I drizzle the melted butter across the top, making sure most of the surface is covered.
If I’m in the mood, I add brown sugar, cinnamon, and chopped nuts over the top for extra flavor and texture.
I bake for 40–45 minutes, until the top is golden and the edges are bubbling.
After letting it cool slightly, I serve it warm—often with a scoop of vanilla ice cream or whipped cream.
Servings and timing
This recipe makes about 10 servings. Prep time is just 5 minutes, and bake time is 45 minutes, for a total time of 50 minutes. Each serving is approximately 320 kcal.
Variations
I sometimes swap the yellow cake mix with spice cake mix for a deeper flavor.
For a tropical twist, I add a handful of shredded coconut to the top before baking.
I’ve also used pineapple tidbits mixed with crushed pineapple for more texture.
When I want it extra rich, I add a few dollops of cream cheese before baking.
For a fall flavor profile, I combine pineapple with a small can of apple pie filling.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I simply pop a portion into the microwave for about 30–40 seconds, or warm the whole pan in a 300°F oven until heated through. If I want to bring back a little crispness to the topping, the oven works best.
FAQs
How do I know when the dump cake is done baking?
I look for a golden-brown top and bubbling edges. The top should be lightly crisp and not doughy in the center.
Can I use fresh pineapple instead of canned?
Yes, I can—but I make sure to use about 2 cups of crushed fresh pineapple with its juice to match the moisture level of canned.
Do I need to stir the layers together?
No stirring is needed. The “dump” method relies on layering the ingredients, and they bake together beautifully without mixing.
Can I make this ahead of time?
Yes, I can prepare it earlier in the day and reheat it before serving. It also tastes great cold or at room temperature.
Is it necessary to use butter, or can I substitute it?
Butter gives the best flavor and texture, but I’ve used margarine or vegan butter with success. Coconut oil is another option, though it slightly changes the taste.
Conclusion
This pineapple dump cake is my go-to dessert when I want something sweet, fast, and satisfying. It’s proof that with just a few ingredients and almost no prep, I can create a warm, buttery, crowd-pleasing treat. Whether I’m feeding guests or indulging in a solo sweet tooth moment, this simple cake never disappoints.
Recipe:
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Pineapple Dump Cake
- Total Time: 50 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A warm, gooey, and incredibly easy dessert made with crushed pineapple, cake mix, and butter, baked to golden perfection. This pineapple dump cake is a one-pan wonder perfect for any occasion.
Ingredients
1 can (20 oz) crushed pineapple in juice (do not drain)
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar (optional)
1/2 teaspoon ground cinnamon (optional)
1/4 cup chopped pecans or walnuts (optional)
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- Pour the entire can of crushed pineapple (with juice) into the dish and spread it evenly.
- Sprinkle the dry cake mix evenly over the pineapple. Do not stir.
- Drizzle the melted butter over the cake mix, covering most of the surface.
- If desired, sprinkle brown sugar, ground cinnamon, and chopped nuts on top.
- Bake for 40–45 minutes, or until the top is golden and the edges are bubbling.
- Let cool slightly before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
Spice cake mix can be used instead of yellow cake mix for deeper flavor.
Add shredded coconut for a tropical variation.
Combine pineapple with apple pie filling for a fall twist.
Dollops of cream cheese can be added before baking for extra richness.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven; use oven to regain topping crispness.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
