There’s something incredibly comforting about the simplicity and sweet tang of a Pineapple Dump Cake Recipe. It’s like a tropical hug baked into a dessert, blending juicy pineapple with a golden, buttery crust that practically melts in your mouth.
Why You'll Love This Recipe
I absolutely adore this Pineapple Dump Cake Recipe because it’s the perfect blend of effortless and indulgent. Every time I make it, friends can’t stop asking for the recipe—it’s reliably delicious and super easy to throw together.
- Super simple prep: No fancy mixing bowls or beaters needed; just dump ingredients and bake.
- Tropical flavor burst: The crushed pineapple adds juicy sweetness with a little tang that brightens the whole dessert.
- Buttery, golden topping: Melted butter turned cake mix creates a crunchy, rich layer that everyone loves.
- Versatile and forgiving: Customize it easily with different toppings or make-ahead options.
Ingredients & Why They Work
This recipe shines because it uses classic pantry staples that complement each other perfectly—no fuss, just flavor. You can grab everything from your local store and get started in minutes!
- Crushed Pineapple (undrained): The juice keeps the cake moist and infuses it with bright, tropical flavor.
- Yellow Cake Mix: This acts as an easy topping base, giving a golden, cakey crust without extra mixing.
- Brown Sugar: Adds a rich caramel sweetness and enhances the overall depth of flavor.
- Unsalted Butter (melted): Provides rich moisture and helps the topping crisp up beautifully while balancing the sweet pineapple beneath.
Make It Your Way
One of the things I enjoy most about this Pineapple Dump Cake Recipe is how easy it is to tweak. I've played around with adding pecans or swapping in mandarin oranges for pineapple to mix things up, and each version has its own charm.
- Variation: Sometimes I sprinkle chopped toasted nuts on top before baking for extra crunch and flavor, which a lot of my guests love.
- Dietary tweak: You can swap the yellow cake mix for a gluten-free version—and it still turns out fantastic.
- Seasonal twist: In the summer, fresh pineapple chunks work well too, just reduce added juice to keep it from getting watery.
Step-by-Step: How I Make Pineapple Dump Cake Recipe
Step 1: Prep and Pineapple Layer
Start by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish—I've found that a little butter works better than spray for flavor and browning. Then pour your two cans of undrained crushed pineapple evenly across the bottom. The juice is key here; it keeps everything moist and juicy, so don't drain it!
Step 2: Cake Mix and Sugar Layer
Sprinkle the dry yellow cake mix right over the pineapple. Don’t worry about mixing; just cover every bit of that liquidy fruit so the topping bakes into a crisp, cake-like crust. Next, scatter the brown sugar evenly on top—this adds caramel flavor and helps the crust get that beautiful golden color.
Step 3: Butter and Bake
Drizzle your melted butter evenly over the entire surface. I try to cover as much of the dry mix as I can because those buttery spots turn irresistibly crisp and flavorful. Bake on the middle rack for 40-45 minutes until the top is bubbly and golden brown.
Step 4: Cool and Serve
Once it’s out of the oven, let it rest for about 10-15 minutes. This little cool-down helps the dessert set up but keeps it warm and gooey—the perfect balance. I love serving it warm with a scoop of vanilla ice cream and a bright maraschino cherry on top for a nostalgic finish.
Top Tip
Over the years, I’ve dialed this Pineapple Dump Cake Recipe in to perfection. These tips come from a bit of trial and error so you can avoid the common pitfalls and get a perfectly gooey, golden cake every time.
- Butter Distribution: Make sure to drizzle your melted butter slowly and try to cover all the dry cake mix; skipped spots can turn dry and cakey.
- Don’t Overbake: Keep an eye on the cake towards the end—overbaking dries it out, so pull it out once it’s bubbly and golden.
- Rest Before Serving: Letting the cake sit a bit after baking helps the juices thicken so it won’t be too runny when you serve.
- Use the Middle Oven Rack: This ensures even baking and beautiful browning without burning the top or bottom.
How to Serve Pineapple Dump Cake Recipe
Garnishes
My go-to garnish for this cake is a scoop of rich vanilla ice cream melting over the warm pineapple, topped with a bright maraschino cherry. Sometimes I add toasted coconut flakes or chopped pecans for an extra tropical crunch.
Side Dishes
This dessert goes wonderfully alongside a simple cup of coffee or a fruity iced tea. For a festive meal, I like pairing it with light salads or grilled meats to balance the sweetness.
Creative Ways to Present
For special occasions, I’ve served this pineapple dump cake in individual ramekins or cast iron skillets. It’s such a crowd-pleaser, and these little presentations make it feel extra special without complicating the prep.
Make Ahead and Storage
Storing Leftovers
I store leftover pineapple dump cake in an airtight container in the fridge, and it keeps well for up to 3 days. The combination stays moist, and reheating is simple and fast (more on that next!).
Freezing
If I want to save some for later, I wrap portions tightly in plastic wrap and foil, then freeze up to 2 months. Just thaw overnight in the fridge before reheating, and it tastes almost fresh.
Reheating
Reheating is my favorite quick fix: microwave individual servings for about 20-30 seconds until warm. This keeps the gooey texture intact without overcooking the cake.
Frequently Asked Questions:
You can definitely use fresh pineapple, but since fresh pineapple releases more water, you might want to reduce other liquids or drain some juice to avoid a soggy cake. Cut the pineapple into small pieces for even cooking.
Drizzling melted butter evenly over the dry cake mix is key to a crisp, golden topping. Avoid skipping spots as this can leave dry, cakey patches. Baking on the middle rack also promotes even browning without burning.
Yes! You can assemble all the layers except butter, cover it, and refrigerate up to 24 hours. Add the melted butter right before baking for fresh-from-the-oven results. This is great for planning ahead for parties or busy days.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds. You can also freeze it for up to 2 months for longer storage.
Final Thoughts
This Pineapple Dump Cake Recipe is one of those magic desserts that feels special without making you work extra hard. I genuinely look forward to baking it whenever I want a little tropical sweetness with minimal effort. I’m confident you’ll enjoy it as much as I do—so why not give it a try and share it with your favorite people?
Print
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 Pineapple Dump Cake is an easy, foolproof dessert perfect for any occasion. Combining crushed pineapple, yellow cake mix, brown sugar, and butter, it creates a sweet, golden, and bubbly treat that serves warm with vanilla ice cream for a delightful finish.
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). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Add Pineapple: Pour the crushed pineapple with its juice evenly into the prepared baking dish, creating the base layer.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the pineapple layer to cover all the fruit completely.
- Add Brown Sugar: Sprinkle the brown sugar evenly over the cake mix layer to add sweetness and caramelization.
- Pour Melted Butter: Drizzle the melted butter over the top, making sure to cover as much of the dry mix as possible to avoid 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 allow it to set but remain warm and gooey.
- Serve: Serve warm, ideally topped with a scoop of vanilla ice cream and a maraschino cherry for extra flavor and 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.
- You can freeze the cake wrapped tightly 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 up to 24 hours, then add melted butter just before baking.
- Ensure the melted butter covers most of the cake mix to prevent dry spots for even texture.
- For a different topping texture, use thin pats of cold butter instead of melted butter.
- Bake on the middle oven rack to ensure even browning on top.
- Letting the cake rest before serving helps it hold together while remaining gooey and warm.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of recipe)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
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