Pineapple dump cake recipe lovers know the magic starts with just five ingredients, a single pan, and a lot of heart. Every summer growing up, my mom would pull out her scratched-up 9×13 baking pan, a can of pineapple from the pantry, and a box of yellow cake mix. We knew what was coming—her famous pineapple dump cake. She always said it was the easiest dessert she knew how to make, but to us, it tasted like magic. The smell of sweet pineapple bubbling up beneath a golden, buttery topping meant sunshine, laughter, and family dinners out on the porch.
There’s something wonderfully nostalgic about a pineapple dump cake recipe—it’s the kind of no-fuss dessert that feels like it came straight from Grandma’s kitchen. With just a handful of pantry ingredients and zero mixing bowls, this sunny, golden cake has been winning hearts for decades. Whether you grew up eating it at Sunday dinners or discovered it later as a potluck staple, one bite brings back memories.
What makes this cake so special? It’s the contrast of flavors and textures: sweet crushed pineapple, warm cake, and a golden-brown buttery topping that’s just the right amount of crisp. It’s simple, satisfying, and tastes like home.
Let’s make one together.
Pineapple Dump Cake Recipe
This Pineapple Dump Cake is sweet, buttery, and irresistibly simple—just dump, bake, and enjoy. Made with crushed pineapple, cake mix, and a buttery topping, it’s the perfect dessert when you need something quick, tropical, and crowd-pleasing.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 (20 oz) can crushed pineapple, with juice
- 1 (15.25 oz) box yellow cake mix (vanilla or pineapple work too)
- ¾ cup unsalted butter, sliced or melted
- ½ cup chopped pecans (optional)
- ½ cup sweetened shredded coconut (optional)
Swaps & Tips
- Use tidbits or chunks for texture
- Try white cake mix for a lighter flavor
- Use plant-based butter for dairy-free
- Add maraschino cherries for an “upside-down cake” twist
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch dish.
- Add crushed pineapple (with juice) to the dish and spread evenly.
- Sprinkle ½ cup brown sugar over the pineapple.
- Add dry cake mix evenly on top—do not stir.
- Drizzle melted butter over the cake mix to cover as much as possible.
- Top with pecans or coconut, if using.
- Bake for 40–55 minutes, until golden and bubbling.
- Let rest 10 minutes before serving.
Serve warm with ice cream or whipped cream.
Notes
- Don’t stir the layers—dump and bake is the magic.
- For deeper flavor, use brown butter instead of melted butter.
- Leftovers can be stored in the fridge and reheated gently.
- Perfect for BBQs, holidays, or last-minute entertaining.
Nutrition
- Serving Size: 1 portion
- Calories: 340
- Sugar: 30g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Why You’ll Love This Pineapple Dump Cake
- Only 5 ingredients and no electric mixer required
- Pantry staples—easy to keep everything on hand
- Perfect for potlucks, holidays, or family dinners
- Great for beginner bakers—just layer and bake
- Customizable with toppings like nuts or coconut
- Freezer-friendly for make-ahead dessert prep
Ingredients & Easy Substitutions
- 1 (20 oz) can crushed pineapple, with juice
- 1 (15.25 oz) box yellow cake mix (vanilla or pineapple also work)
- ¾ cup unsalted butter, sliced thinly or melted
- ½ cup chopped pecans (optional)
- ½ cup sweetened shredded coconut (optional)
Swaps & Tips:
- Use pineapple tidbits or chunks for a bit more texture
- Try a white cake mix for a lighter flavor
- For dairy-free: use plant-based butter
- Add maraschino cherries for a “pineapple upside-down” twist
How to Make Pineapple Dump Cake
Making this pineapple dump cake couldn’t be easier—and that’s what makes it so special. You won’t need a mixing bowl or any fancy tools, just a few pantry staples and a baking dish. Here’s how to do it:
- Get your oven ready by preheating it to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Empty both cans of crushed pineapple—juice and all—into the baking dish. Use a spoon or spatula to spread the fruit out into an even layer. The juice helps moisten the cake and adds natural sweetness.
- Sprinkle brown sugar (½ cup) evenly across the top of the pineapple. This adds a warm, caramel-like richness that pairs beautifully with the tropical fruit.
- Add the dry yellow cake mix straight from the box by scattering it evenly over the brown sugar. There’s no need to stir; the dry mix will absorb the liquid from the pineapple and butter during baking.
- Slowly drizzle the melted butter (1 cup) across the entire surface of the cake mix. Make sure you cover as much as possible to promote even baking and prevent dry spots.
- Want a little texture or flair? Sprinkle a handful of chopped pecans or sweetened coconut on top for added crunch and flavor.
- Bake in the preheated oven for 40 to 55 minutes. You’ll know it’s ready when the top turns a lovely golden brown and the fruit is bubbling at the edges.
- Let the cake rest for 10 minutes after removing it from the oven. This allows the filling to settle and makes serving easier.
- Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent finish.
Tips & Flavor Variations
- Add vanilla ice cream or whipped cream when serving
- Stir in cinnamon or nutmeg for a cozy twist
- Make it tropical with a handful of mango or banana slices
- Add toasted coconut after baking for crunch
- Use spiced cake mix for fall-inspired flavor
Looking for another fruity dessert? Try our Fresh Peach Dump Cake—perfect for summer cravings!
FAQ: Pineapple Dump Cake Recipe
What is the biggest mistake to avoid when making a dump cake?
Avoid stirring the layers! Just “dump” the ingredients in the correct order and let the oven do the work. Stirring disrupts the texture and may cause uneven baking.
What is the difference between a dump cake and a regular cake?
Dump cakes require no mixing or separate bowls—you layer ingredients right in the baking dish. Regular cakes usually involve creaming, mixing, and precise technique.
How far in advance should I make pineapple upside down cake?
Pineapple upside-down cake is best served the day it’s baked but can be made one day ahead. Store it tightly covered in the fridge and let it come to room temperature before serving.
Do I need to drain the pineapple?
Nope! The juice is key to creating the moist, fruity base that helps the dry cake mix bake up properly.
Can I make pineapple dump cake ahead of time?
Yes! Store it covered in the fridge for up to 4 days. Reheat in the oven or microwave.
Can I use fresh pineapple instead of canned?
Absolutely. Just make sure to add some juice or syrup to help keep the cake moist.
Is this cake freezer-friendly?
Yes. Freeze after baking, tightly wrapped, for up to 3 months. Thaw overnight and reheat gently.
Community Corner
💬 Have your own version of pineapple dump cake? Add cherries, spice, or a crunchy topping? Share it in the comments or tag @TastyRecipeClub—we’d love to feature your twist!
