Pineapple Dump Cake Recipe

If you’re looking for a no-fuss dessert that feels like a tropical vacation in every bite, you’re in for a treat. This Pineapple Dump Cake Recipe is my go-to crowd-pleaser when I want something sweet, quick, and downright addictive. Imagine layers of juicy crushed pineapple topped with a buttery, golden cake crust—and the best part? You literally “dump” everything into the pan and let the oven do the magic. Stick with me and I’ll share all my insider tips to make sure your dump cake comes out picture-perfect every single time.

Ingredients & Why They Work

Each ingredient in my pineapple dump cake recipe plays a simple but crucial role that makes the dessert so magical. Using canned crushed pineapple (with juice) gives you that juicy base, while the yellow cake mix creates a quick, crusty layer without needing to bake a cake from scratch. Brown sugar lends caramel-like depth, and melted butter brings everything together with richness and encourages that signature crisp topping.

• Crushed pineapple (undrained): Choose good-quality canned crushed pineapple for juiciness—don’t drain it! The juice keeps the cake moist and flavorful.
• Yellow cake mix: This is your “dry topping” that bakes into a crunchy, golden crust—make sure it’s a classic yellow, not chocolate or any other flavor.
• Brown sugar: Provides sweetness and a touch of molasses flavor that complements the pineapple perfectly.
• Unsalted butter (melted): Butter is key to browning the cake mix and keeping everything tender—don’t skimp here and definitely use unsalted for control over saltiness.

Make It Your Way

I love to put my own spin on the classic pineapple dump cake recipe depending on the season or mood. You can easily customize it by adding chopped nuts for crunch, mixing in shredded coconut for extra tropical vibes, or swapping out butter for coconut oil if you want a dairy-free option. Go ahead—make this recipe yours!

• Variation: I sometimes add a handful of chopped macadamia nuts on top for a little crunch—it’s my secret way to impress guests.
• Dairy-Free Option: Substitute melted butter with coconut oil to keep that tropical flavor and make it vegan-friendly.
• Seasonal Twist: Try mixing in berries with the pineapple for a colorful change that still bakes up beautifully.

Step-by-Step: How I Make Pineapple Dump Cake Recipe

Step 1: Prep the Pan and Pineapple

Start by preheating your oven to 350°F (175°C). While it heats up, lightly grease a 9×13-inch baking dish—I use butter or nonstick spray to prevent sticking. Then, evenly pour both cans of crushed pineapple (juice and all) into the pan. This juicy layer is the flavor and moisture base, so don’t drain the juice!

Step 2: Layer Cake Mix and Brown Sugar

Next, sprinkle the dry yellow cake mix evenly over the pineapple. It may feel like you’re not mixing what you’d expect in a cake, but trust me—the dry topping crisps up nicely with baking. After that, sprinkle the brown sugar over the cake mix. The sugar melts as it bakes, adding a rich caramel flavor.

Step 3: Drizzle Melted Butter For That Golden Crunch

Drizzle your melted unsalted butter evenly over the top so it seeps into the dry mix layer. I like to pour it slowly and try to cover as much of the surface as possible—this ensures the topping gets beautifully golden and prevents any dry spots. For a different texture, feel free to cut cold butter into thin pats and scatter them instead.

Step 4: Bake and Let Rest

Pop the dish into the oven on the middle rack and bake for 40-45 minutes. You’ll know it’s ready when the top is golden brown and bubbly—you can actually see the juices bubbling around the edges. After baking, let it cool for 10-15 minutes before serving to let the gooey filling set slightly while still keeping it warm and luscious.

How to Serve Pineapple Dump Cake Recipe

Garnishes

When I serve this pineapple dump cake recipe, I always add a scoop of creamy vanilla ice cream on top. The cold ice cream melts slightly into the warm cake—heaven! For a little visual pop, I toss on a maraschino cherry or sprinkle with toasted coconut flakes. If you’re feeling fancy, a dollop of whipped cream makes it ultra indulgent.

Side Dishes

This sweet dessert is wonderful on its own, but if you want to turn it into a full spread, I like pairing it with fresh fruit salad or light, citrusy drinks like lemonade or iced tea. It also complements savory BBQ dishes perfectly, balancing smoky flavors with its tropical sweetness.

Creative Ways to Present

For parties, I sometimes bake the pineapple dump cake in individual ramekins. It feels extra special and helps with portion control. Another fun idea is to serve it in hollowed-out pineapple halves—talk about presentation that wows! You can even layer it in a trifle bowl, alternating with whipped cream for a stunning buffet centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer any leftovers to an airtight container and pop it in the fridge. It stays fresh for up to 3 days and still tastes fantastic. I’ve found the textures hold up well without getting soggy if you cover it tightly.

Freezing

If I want to save some for later, I tightly wrap portions in plastic wrap and then foil before freezing. It keeps well for up to 2 months. When you’re ready to enjoy, just thaw overnight in the fridge—an easy way to have dessert ready on demand.

Reheating

To reheat, I warm individual servings in the microwave for 20-30 seconds or pop the whole dish into a 325°F oven just until warmed through. This keeps the topping crispish and the inside warm and gooey—just like freshly baked.

FAQs

Final Thoughts

This pineapple dump cake recipe has become one of my absolute favorites for its simplicity, comforting flavors, and minimal fuss. Whether you’re a busy parent, a newbie baker, or just craving a quick sweet fix, this dessert is incredibly forgiving and delicious. I hope you love making and sharing it as much as I do—seriously, it’s a little slice of tropical heaven that’s always worth every bite. Give it a try and let me know how it turns out!

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