Need a dessert that tastes like you spent hours in the kitchen? This Pineapple Dump Cake Recipe has saved my reputation at last-minute potlucks more times than I can count! With just a handful of pantry staples, you'll create a bubbling, tropical fruit dessert that practically makes itself. The magic happens when the cake mix meets pineapple juice in this classic Pineapple Dump Cake, creating that perfect crispy-yet-gooey texture everyone loves. My grandmother called it "company cake" because it's simple enough for weeknights but impressive enough for guests!
Why You'll Love This Pineapple Dump Cake
This Pineapple Dump Cake has become my go-to dessert for those nights when the sweet tooth strikes but energy levels are low! The beauty lies in its simplicity - just layer, don't stir, and let the oven work its magic. My husband, who usually turns his nose up at "shortcut desserts," requests this one by name. The way the buttery cake layer gets crispy on top while staying soft and gooey underneath is truly something special.
I love that it uses ingredients I always have in my pantry - no special shopping trip required! Even my mother-in-law asked for the recipe (the ultimate compliment!). It's perfect warm from the oven, but honestly tastes even better the next day when all those tropical flavors have had time to mingle.
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What You'll Need
This pineapple dump cake brings back memories of my grandmother's kitchen - simple ingredients transforming into something that fills the house with the most amazing buttery, sweet aroma.
Main Ingredients
- Crushed pineapples: Include all the juice for maximum flavor and moisture - this creates the sweet, fruity base of your cake
- Boxed white cake mix: The magical shortcut that makes this so easy - it creates that perfect cakey layer without any measuring or mixing
- Butter: Sliced or melted and drizzled over the top, this creates that irresistible golden crispy crust while helping everything bake together
Optional Extras
For an extra special touch, try adding some chopped walnuts or pecans on top before baking, or a sprinkle of shredded coconut for a more tropical flavor. Sometimes I'll add a layer of cherry pie filling between the pineapple and cake mix for a classic combo.
Want perfect results? Use the measurements in the recipe card.
How to Make Pineapple Dump Cake
This dessert gets its weird name because you literally just dump everything in layers - no mixing, no fuss!
Prep Your Oven and Add Pineapple
First things first - turn your oven to 350°F. I grab my old 9×13 baking dish - the same one my mom always used for her potluck desserts. Dump those cans of crushed pineapple right into the dish, juice and all. Use a spoon to spread it out into an even layer.
What is the biggest mistake to avoid when making a dump cake? Don't drain your fruit! I made this mistake the first time and ended up with a weird, powdery mess. The juice is what helps cook the cake mix. And whatever you do, don't stir the layers together. I know it's tempting, but resist!
Sweeten It Up
Sprinkle some brown sugar over the pineapple. I just eyeball it, sprinkling until it looks good to me. The sugar caramelizes in the oven and makes everything extra delicious.
Add the Cake Mix
Open that box of cake mix and sprinkle it evenly over everything. The first time I made this, I thought there was no way dry cake mix would work - but my aunt swore by it, and she was right! Just make sure to cover all the pineapple.
Top with Butter
Now for the magic - pour melted butter all over the top. Don't panic if you see some dry spots - those turn into the crispy bits everyone fights over! Try to spread it around as much as possible.
Bake to Golden Perfection
Pop it in the oven and let it do its thing for about an hour. You'll know it's ready when the edges get all bubbly and the top turns golden brown. Your house will smell so good the neighbors might "accidentally" drop by.
Dig In
Let it cool just a bit - maybe 10 minutes if you can wait that long. Then scoop it into bowls while it's still warm. The finished cake has that perfect combination of gooey fruit bottom and buttery, crispy top that's absolutely!
This Pineapple Dump Cake isn't one of those picture-perfect desserts. Don't try to slice it neatly - just grab a big spoon and dig in
Top Tip
- The secret to perfect Pineapple Dump Cake is all in how you handle the butter! I learned this after my first attempt left patches of dry cake mix on top. Instead of just slicing butter and placing it on top, try melting it and drizzling it evenly across the entire surface.
- My sister showed me her trick of poking the cake mix with a fork before adding the butter - sounds weird but it works! She says it lets the pineapple juice mix with the cake better. And don't rush to serve it right out of the oven! I always burn the roof of my mouth that way.
- Give it like 10 minutes to cool down a bit - it'll still be warm but won't scald your tongue off. Plus the texture gets even better after it sits for a few minutes.
Ingredient Substitutions & Variations
No white cake mix? Yellow cake mix works perfectly too - that's actually what my mom always used! If you're out of pineapple, this easy dump cake recipe works with almost any canned fruit - peaches, cherries, or mixed fruit cocktail.
My sister-in-law makes an amazing version with a can of cherry pie filling layered on top of the pineapple for a cherry Pineapple Dump Cake that's to die for!
Want to make it extra special? Sprinkle some shredded coconut or chopped nuts over the cake mix before adding the butter. My husband loves his with a little cinnamon mixed into the brown sugar for a warm, spiced flavor.
Storage and Reuse Instructions
This Pineapple Dump Cake will keep on the counter for a day or two, but I usually stick it in the fridge where it's good for about 5 days.
The funny thing is, my kids actually prefer it cold straight from the fridge the next day, they say it gets this amazing pudding-like texture.
For reheating, I just pop individual servings in the microwave for about 20 seconds. Hubby likes his with a scoop of vanilla ice cream that gets all melty on the warm cake. I've never had luck freezing this, the texture gets weird when thawed. But honestly, in 5+ years of making this dessert, I've never once had leftovers that lasted long enough to worry about freezing!
What to Serve With Pineapple Dump Cake
This Pineapple Dump Cake is perfect on its own, but adding a scoop of vanilla ice cream takes it to a whole new level! The cold ice cream against the warm cake creates that magical hot-and-cold combo that makes everyone go quiet at the table.
For brunch, I've served smaller portions alongside some ham and egg casserole - the sweetness pairs surprisingly well with savory breakfast foods.
When I'm feeling fancy for company, I'll add some fresh berries on the side for a pop of color. My kids just want it straight up in a bowl, usually fighting over who gets the corner piece with extra crispy edges!
FAQ
Can I add crushed pineapple to a cake mix?
Yes, absolutely! Crushed pineapple adds both moisture and tropical flavor to boxed cake mix. Just be sure to use the juice along with the fruit, especially in recipes like dump cake where that liquid is essential to helping the cake mix bake properly without becoming dry or powdery.
Do you flip pineapple upside-down cake hot or cold?
I always flip mine when it's still warm - about 5-10 minutes after taking it out of the oven. If you wait until it's completely cold, all that gooey caramel can stick to the pan. But flip it too soon and the whole thing can fall apart before it's set. That Betty Crocker recipe I love also says to flip while warm. The nice thing about our Pineapple Dump Cake though? No flipping needed at all! Way less stressful when you're making dessert for company.
Is it better to make Pineapple Dump Cake the day before?
Yes, many people actually prefer it the next day! The flavors meld together overnight, and the texture becomes more pudding-like. Just be sure to store it covered in the fridge. When you reheat it, the top regains its crispiness while the inside stays deliciously gooey.
Can I add crushed pineapple to a cake mix?
Yes, absolutely! Crushed pineapple adds both moisture and tropical flavor to boxed cake mix. Just be sure to use the juice along with the fruit, especially in recipes like a Pineapple Dump Cake, where that liquid is essential to helping the cake mix bake properly without becoming dry or powdery.
Discover More Dessert Favorites
If you enjoyed this Pineapple Dump Cake, you'll definitely want to check out my other DESSERT recipes! My peach cobbler dump cake uses the same easy technique but with a cinnamon twist. My 3-ingredient cherry dump cake has been a reader favorite for years and comes together even faster. For another easy tropical dessert, check out my pineapple coconut bars that taste like vacation in every bite.
Did you make this recipe? Tag me on Instagram @AlianaRecipes - I love seeing your dump cake creations! Want more simple Dessert ideas delivered straight to your inbox? Sign up for my weekly newsletter where I share all my favorite no-fuss sweet treats.
Easy Pineapple Dump Cake Recipe
Equipment
- 1 9×13 inch baking dish To layer and bake the dump cake
- 1 Mixing bowl To hold cake mix or melted butter
- 1 Spoon or spatula To spread pineapple and smooth top
- 1 Oven To bake the dump cake at 350°F
Ingredients
- 2 cans crushed pineapple - 20 oz each, with juice
- 1 box white cake mix - 15.25 oz
- ½ cup salted butter - melted
- ¼ cup brown sugar - for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly with butter or nonstick spray.
- Pour the crushed pineapple (including all the juice) into the baking dish and spread it out evenly using a spoon.
- Sprinkle the brown sugar over the pineapple layer. Don’t stir, just make sure it’s scattered evenly.
- Evenly sprinkle the dry white cake mix over the top of the pineapple and brown sugar. Again, do not mix.
- Pour the melted butter evenly over the cake mix, covering as much surface area as possible. Some dry spots are okay.
- Bake in the preheated oven for about 1 hour, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let it cool for 10–15 minutes. Serve warm with vanilla ice cream if desired.
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