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

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.

What's the best way to get a crisp topping on the pineapple dump cake?

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.

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

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.

How do I store leftover Pineapple Dump Cake?

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.

Pineapple Dump Cake Recipe: Easy, Tropical Dessert

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

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). 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