Nothing says easy dessert like a pineapple dump cake. It’s one of those throw-together recipes that somehow turns out golden, buttery, and downright irresistible every single time. If you love a simple dessert that requires barely any effort but tastes like you spent hours in the kitchen, this one’s for you.
Why You’ll Love This Recipe?
- No mixing bowls needed – Everything gets layered straight in the baking dish.
- Only a handful of ingredients – You probably have most of them already.
- Buttery, tropical flavor – Sweet pineapple with a golden cake topping? Yes, please!
- Perfect for last-minute gatherings – Just dump, bake, and enjoy.
Ingredients
You won’t need much to whip up this beauty. Just a few pantry staples, and you’re good to go! You’ll find the full list of ingredients below, but here’s a peek:
- Canned pineapple (crushed or chunks)
- Yellow cake mix
- Butter
- Brown sugar
- Chopped nuts (optional, but they add a nice crunch)
How to Make Pineapple Dump Cake
Preheat the Oven
Set your oven to 350°F so it’s ready to go once everything is assembled.
Layer the Pineapple
Pour the canned pineapple (juice and all) into the bottom of a greased baking dish, spreading it out evenly.
Sprinkle the Cake Mix
No stirring! Just take your dry cake mix and sprinkle it right over the pineapple, covering it completely.
Add the Butter
Thinly slice the butter and place the slices evenly over the top of the cake mix. This is what gives that golden, crisp topping.
Sweeten It Up
A light sprinkle of brown sugar takes the flavor up a notch. If you’re adding nuts, now’s the time to toss them on.
Bake Until Golden
Pop it in the oven for about 40–45 minutes, or until the top is golden brown and bubbling. Let it cool slightly before serving.
Expert Tips and Tricks
- Use pineapple chunks for more texture – Crushed pineapple creates a softer base, while chunks give little bursts of fruit in every bite.
- Add coconut flakes for extra tropical vibes.
- Melt the butter instead of slicing – Drizzle it evenly over the cake mix for a more even golden crust.
- Top with vanilla ice cream – It melts into the warm cake and makes it even more indulgent.
Recipe Variations and Possible Substitutions
- Swap the fruit – Try peaches, cherries, or even apple pie filling instead of pineapple.
- Use a different cake mix – White, spice, or even butter pecan cake mix works well.
- Make it dairy-free – Use a dairy-free butter alternative to keep it completely dairy-free.
- Add a crunch – Pecans or walnuts add a nice contrast to the soft cake.
Serving and Pairing Suggestions
This cake is fantastic warm, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. Want to take it up a notch? A drizzle of caramel sauce or a sprinkle of toasted coconut makes it even more special.
Pair it with a glass of iced tea or a tropical fruit smoothie for the ultimate summer treat.
Storage and Reheating Tips
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days.
- Reheat in the microwave for 20–30 seconds to bring back that fresh-baked warmth.
- Freeze it – Wrap portions in plastic wrap and freeze for up to 2 months. Just thaw and warm when you’re ready!
FAQs
Can I use fresh pineapple instead of canned?
Yes! Just make sure to include some juice to keep the cake moist.
Can I make this ahead of time?
Absolutely! You can bake it a day in advance and reheat before serving.
Does dump cake need to be refrigerated?
It’s fine at room temperature for a couple of days, but refrigerating it helps it stay fresh longer.
Can I use a different cake mix?
Yes! White, spice, or butter pecan cake mixes work great too.
Conclusion
Pineapple dump cake is proof that effortless desserts can still taste amazing. It’s sweet, buttery, and packed with tropical flavor, making it the perfect treat for summer (or anytime you need something quick and delicious). Whether you’re making it for a gathering or just treating yourself, this cake is guaranteed to hit the spot!
Print
Golden Pineapple Bliss Dump Cake: The Ultimate Summer Delight
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: Serves 8–10 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple, sweet, and buttery dessert made with just a few ingredients. Perfect for summer gatherings
Ingredients
- 1 can (20 oz) crushed pineapple, undrained
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Dump the pineapple (with juice) into the baking dish and spread it evenly.
- Sprinkle the dry cake mix evenly over the pineapple. Do not stir.
- Drizzle melted butter evenly over the top.
- Add toppings (if using) by sprinkling pecans and shredded coconut over the cake mix.
- Bake for 40-45 minutes, until the top is golden brown and bubbly.
- Cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream!
Notes
- Use pineapple chunks instead of crushed for a chunkier texture.
- Substitute white cake mix for a lighter flavor.
- For extra caramelization, sprinkle brown sugar over the pineapple before adding cake mix.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: ~320
- Sugar: 18g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
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