Just 4 ingredients are needed to make this easy pineapple dump cake layered with sweet crushed pineapple and fluffy yellow cake.
Why this recipe works
This pineapple dump cake is sweet and soft, similar to a cobbler with a fruity inside and tender crust on top. Dump cakes are one of the easiest desserts to make. Just as the name states, all you do is “dump” the ingredients into a dish and bake until they’re a bubbly golden brown.
You can add pecans for crunch or substitute one of the cans of crushed pineapple with a different flavor like cherry as we did in our classic cherry pineapple dump cake recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – You will need 1 yellow boxed cake mix. Don’t worry about the ingredients listed on the back of the box, we’ve provided all the ingredients you will need in the recipe card at the end of this post.
PINEAPPLE – If you can’t find crushed pineapple, you can use 2 (20 ounces each) cans of pineapple tidbits in pineapple juice instead. If you can only find canned crushed pineapple in heavy syrup (instead of in pineapple juice), you can use that and simply omit the brown sugar.
How to Make Pineapple Dump Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F.
- Add the pineapple (with juices) to a 9×13-inch casserole dish, spreading it out evenly.
- Sprinkle the brown sugar on top of the pineapple.
- Sprinkle the cake mix on top, spreading it around evenly.
- Pour the melted butter on top of the cake mix, spreading it out as evenly as possible.
- Bake (uncovered) until the sides are bubbling and the top is golden, about 1 hour. Serve warm.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container in the refrigerator for up to 3 days. Reheat in the microwave or allow it to come to room temperature.
Serving Suggestions
Pineapple dump cake is best served warm and fresh from the oven with a scoop of vanilla ice cream on top. The sweetness of the pineapple melds beautifully with the warm cake topping.
More Pineapple Recipes
- Pineapple Cake
- Pineapple Dream Dessert
- Orange Pineapple Cake
- Pineapple Yogurt Dessert
- Mini Pineapple Upside Down Cakes
- Pineapple Sunshine Cake
- Pineapple Pound Cake
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Pineapple Dump Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 40 oz crushed pineapple in pineapple juice, undrained. 2 (20 oz) cans
- ½ cup light brown sugar lightly packed
- 15.25 oz yellow cake mix
- 1 cup unsalted butter melted
Things You’ll Need
Before You Begin
- Bump up the flavor by adding 1 teaspoon of vanilla extract (drizzle it around the pineapple).
- If you can’t find crushed pineapple, you can use 2 (20 ounce) cans pineapple tidbits in pineapple juice instead. If you can only find canned crushed pineapple in heavy syrup (instead of in pineapple juice), you can use that and simply omit the brown sugar.
- If adding chopped pecans, add them in with the brown sugar in step 3.
Instructions
- Preheat the oven to 350F.
- Add the pineapple (with juices) to a 9 by 13-inch casserole dish, spreading it out evenly.
- Sprinkle the brown sugar on top of the pineapple.
- Sprinkle the cake mix on top, spreading it around evenly.
- Pour the melted butter on top of the cake mix, spreading it out as evenly as possible.
- Bake (uncovered) until the sides are bubbling and the top is golden, about 1 hour. Serve warm.
Nutrition
Amanda Davis
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Michele G says
This was divine! I served it with a scoop of vanilla ice cream and it received rave reviews! Thank you for sharing this easy, delicious recipe!
Brenda Brown says
absolutely delicious!!
Mindy Carrico says
This was heavenly!
I added the optional chopped up pecans that was a good addition.
The only change I made was i used salted butter was because we never buy unsalted and it was still great.
Was wishing we had some ice cream to put on top but it was really good without it too lol.
I’m going to print this recipe for keepsakes in my cook book.
The only con we agreed was we wished there were chunks of cake for a little more solid texture as the butter and juices made it mostly mushy except a little bit of cake on top. At the same time we were unsure if we do a little less juice or even butter next time if it would turn out right or not.