PINEAPPLE DUMP CAKE

1

Share It if your Like it

<PINEAPPLE DUMP CAKE> is my go to dessert for those nights when you want something warm, sweet, and a little nostalgic, but you do not want to babysit an oven project. You know the feeling, you volunteered to bring dessert, life got busy, and suddenly you are staring into your pantry like it owes you answers. This is the kind of recipe that forgives you for being tired. It is basically layer, sprinkle, dot with butter, and let the oven do the rest. And when it comes out, the house smells like a little tropical vacation.

The Story Behind This Recipe

I’m Alexandraa, the cook behind this PINEAPPLE DUMP CAKE. sp, I dialed in the flavors so it’s weeknight-friendly and full of cozy vibes. <PINEAPPLE DUMP CAKE> is my go to dessert for those nights when you want something warm, sweet, and a little nostalgic, but you do not want…

Alexandraa

Why You Will Love this Easy Pineapple Dump Cake Recipe

I have a soft spot for “dump and bake” desserts because they feel like a tiny kitchen win. This one is sweet, buttery, and fruity, with that magical contrast of gooey pineapple on the bottom and a golden cake topping that gets crisp in spots.

Here is why it keeps showing up at my table:

It is ridiculously low effort. No mixing bowl required if you do not want one.
It feeds a crowd. It is perfect for potlucks, holidays, and Sunday dinners.
It tastes even better warm. Add ice cream and people get very quiet, very fast.
It is flexible. You can tweak it based on what you have in the pantry.

Also, if you are in a pineapple mood like I usually am, you might also like something chilled and creamy like this no bake pineapple heaven cheesecake dessert for the days you do not even want to turn on the oven.

Ingredients for Dump Cake

This is the part where you will laugh because the ingredient list is so short, it barely feels like a recipe. But the combo works, and that is what matters.

• Canned pineapple: I use crushed pineapple most of the time. Tidbits also work if you like more texture. Do not drain it.
• Yellow cake mix: One standard box. You can also use pineapple or butter cake mix if you find it.
• Butter: Melted or sliced into thin pats. Real butter is best here because it is the main flavor driver for the topping.
• Optional extras: Brown sugar, shredded coconut, chopped pecans or walnuts, cinnamon, or maraschino cherries.

That is it. If you want to make it feel a little more “party dessert,” keep a jar of cherries around. I do this sometimes when I want that classic pineapple cherry vibe, and it reminds me of a recipe I bookmarked for later, these air fryer cherry cheesecake egg rolls, which are dangerously snackable.

Quick note on the pineapple: using the juice is what helps the cake mix bake up properly and creates that saucy fruit layer underneath. So even if draining is your habit, trust me, skip it for this one.

How to Make Pineapple Dump Cake

I have made this so many times I could probably do it half asleep, which is honestly part of the appeal. You do not need special equipment, just a baking dish and a spoon.

Step by step directions (the no stress version)

1) Preheat your oven to 350°F (about 175°C).
2) Grab a 9×13 inch baking dish. Lightly butter it or spray it if you want easier cleanup.
3) Pour the canned pineapple into the dish, juice and all. Spread it out so it is even.
4) Sprinkle the dry cake mix evenly over the pineapple. Do not mix it in. Just let it sit on top like a sandy layer.
5) Add butter over the top. You can pour melted butter slowly across, or place thin slices all over so most of the cake mix gets covered.

6) Bake for around 45 to 55 minutes. You are looking for a top that is golden, with some deeper brown edges and bubbling fruit around the sides.
7) Let it cool for 10 to 15 minutes before scooping. It thickens slightly as it sits, and you will not burn your tongue, which I have done more times than I want to admit.

My best tip: If you notice dry patches of cake mix about halfway through baking, just add a couple extra tiny butter pats right on those spots. That usually fixes it.

I love serving PINEAPPLE DUMP CAKE warm with vanilla ice cream or whipped cream. If you are building a dessert table, pair it with something rich and baked like this pineapple cream cheese pound cake so you have options for the fruit lovers and the cake lovers.

“I made this for a family dinner and everyone asked for the recipe before dessert was even finished. It was gone in ten minutes, and I did not have to fuss with anything.”

Recipe Variations

This is where you can make it your own without stressing. I still call it PINEAPPLE DUMP CAKE even when I “mess with it,” because the vibe stays the same: easy, cozy, and sweet.

Easy add ins that work every time

Coconut: Sprinkle a handful of shredded coconut over the pineapple or on top of the cake mix. It gives a tropical bakery smell that is so good.
Cherries: Add a few spoonfuls of cherry pie filling or scatter drained maraschino cherries on the pineapple layer.
Nuts: Pecans or walnuts add crunch. I usually add them in the last 15 minutes so they toast but do not get too dark.
Spice: A little cinnamon on top makes it taste extra warm and homey.

If you want a different fruit version for a change of pace, I have also been obsessed with this 3 ingredient peach cobbler dump cake. It is the same easy idea, just a different fruity direction.

And if you want to stay in pineapple land but go more cake than dump cake, you should check out this pineapple coconut dream cake. It is a little more “make and serve pretty,” but still very doable.

How to Store

The good news is this dessert keeps well, which is helpful because PINEAPPLE DUMP CAKE is one of those things that tastes amazing the next day too. The topping softens a bit in the fridge, but the flavor gets even more buttery and pineapple-y.

Storage and reheating tips

Room temperature: If your kitchen is cool, you can cover the pan and keep it out for about a day.
Refrigerator: Store tightly covered for up to 4 days.
Freezer: You can freeze it, but the topping texture changes a bit. If you do freeze it, wrap well and use within 2 months.

To reheat: The microwave works for single servings, about 20 to 40 seconds. For a crispier top, warm it in the oven at 300°F for 10 to 15 minutes. I usually add ice cream after reheating so it melts into all the nooks and turns into a little dessert sauce situation.

Common Questions

Do I have to use crushed pineapple?
Nope. Crushed is my favorite because it spreads evenly, but tidbits or chunks work too. Just keep the juice.

Why is it called a dump cake?
Because you basically dump the ingredients into the pan in layers. No mixing, no fancy steps, just simple assembly.

Can I use a different cake mix flavor?
Yes. Yellow is classic, but butter cake mix is extra rich, and pineapple cake mix leans into the fruit flavor. White cake mix also works if you want it a little lighter.

What if I see dry powder on top after baking?
That usually means the butter did not cover that spot. Next time, slice the butter thinner or drizzle melted butter more evenly. You can also add a few extra pats mid bake if needed.

Can I make it ahead of time?
Yes. Bake it earlier in the day, then rewarm in the oven before serving. It is a great make ahead dessert for busy weekends.

A sweet, simple dessert you will actually make again

If you need a reliable treat that feels comforting and tastes like sunshine, keep PINEAPPLE DUMP CAKE in your back pocket. It is low effort, pantry friendly, and it makes people happy in that warm dessert plus ice cream kind of way. If you want to compare notes with other bakers, I found helpful tips on Pineapple Dump Cake – Upstate Ramblings, and for a fun twist with cherries you can check out Easy Cherry Pineapple Dump Cake Recipe – Allrecipes. Now go grab that can of pineapple and the box of cake mix, because you are about to look like you tried way harder than you did.