Description
This easy and delicious Pineapple Dump Cake is a crowd-pleasing dessert made by layering crushed pineapple, yellow cake mix, brown sugar, and melted butter, then baking until golden and bubbly. Perfectly sweet and fruity, it’s a no-fuss recipe that results in a warm, gooey cake great served with vanilla ice cream and a cherry on top.
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
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.
- Layer Pineapple: Pour the crushed pineapple along with its juice evenly into the prepared baking dish, spreading it out to cover the bottom evenly.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the pineapple layer, making sure to cover all the pineapple juice and fruit completely.
- Sprinkle Brown Sugar: Evenly distribute the brown sugar over the top of the cake mix layer for added sweetness and caramelization.
- Drizzle Butter: Drizzle the melted butter over the entire surface, ensuring it covers as much of the cake mix as possible to avoid dry spots.
- Bake: Place the baking dish on the middle rack of 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 so the dessert sets while staying warm and gooey.
- Serve: Serve warm topped with a scoop of vanilla ice cream and a maraschino cherry for a classic finish. Enjoy your pineapple dump cake!
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.
- Freeze leftovers tightly wrapped for up to 2 months; thaw overnight in the refrigerator before reheating.
- You can assemble the layers without butter and refrigerate covered for up to 24 hours; add butter just before baking for convenience.
- To avoid dry cake, make sure the melted butter covers most of the dry cake mix.
- For a different topping texture, slice cold butter into thin pats instead of melting before layering.
- Baking on the middle rack helps achieve even browning of the cake top.
- Letting the cake rest 10-15 minutes after baking helps it set perfectly while remaining gooey and warm.
