Pineapple Dump Cake

This pineapple dump cake is one of my go-to easy desserts. All you need is a can of crushed pineapple, some buttery cake mix, and a little brown sugar, and it bakes up into a golden, gooey treat with the best sweet, tropical flavor.

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Ingredients Notes

You only need a few simple ingredients to make this sweet treat:

• Crushed pineapple – Canned works best for the right amount of sweetness and moisture, but you can use fresh pineapple if you chop it finely and add a little juice.
• Yellow cake mix – The classic choice, though white cake mix works too for a slightly lighter flavor.
• Brown sugar – Adds a rich caramel note, but white sugar can be used if that’s what you have.
• Unsalted butter – Melted for easy drizzling, or substitute margarine in a pinch.

See the recipe card for full information on ingredients and quantities.

How to Make Pineapple Dump Cake

This quick dessert comes together in just minutes with four easy steps, no mixing bowl needed!

1. Prep: Preheat your oven to 350 degrees F (175°C) and lightly grease a 9 x 13-inch baking dish.
2. Layer: Spread the crushed pineapple (with juice) evenly in the prepared baking dish. Sprinkle the dry cake mix on top, followed by the brown sugar.
3. Top: Drizzle the melted butter evenly over the surface, making sure to cover as much of the dry mix as possible.
4. Bake: Bake for 40-45 minutes, until the topping is golden brown and bubbly. Let cool for 10-15 minutes before serving warm with a big scoop of vanilla ice cream.

Storage and Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm individual portions in the microwave for 20-30 seconds, just until heated through.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Make Ahead: Assemble the layers without the butter, cover with plastic wrap or foil, and refrigerate for up to 24 hours. Add the butter slices just before baking.

More Easy Dessert Recipes to Try

• Cherry Dump Cake – A quick and simple dessert made with cherry pie filling and cake mix for a sweet, bubbly treat.
• Pineapple Upside Down Cake – A classic family favorite with caramelized pineapple rings and a moist, buttery cake base.
• Banana Pudding Poke Cake – Soft cake layered with banana pudding and whipped topping for a creamy, crowd-pleasing dessert.
• Raspberry Pretzel Salad – A sweet and salty layered dessert with a crunchy pretzel crust, creamy filling, and raspberry Jell-O topping.

If you’ve tried this Pineapple Dump Cake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

4.67 from 3 votes

Pineapple Dump Cake

Author — Jennifer Fishkind

Serves — 12

This easy pineapple dump cake is made with canned pineapple, cake mix, brown sugar, and butter, baked into a golden, bubbly dessert that’s full of sweet tropical flavor.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

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 your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.
• Pour the crushed pineapple, along with its juice, evenly into the prepared baking dish.
  2 20-ounce cans crushed pineapple
• Sprinkle the dry yellow cake mix over the pineapple layer, making sure to cover all the fruit.
  15.25 ounce yellow cake mix
• Evenly sprinkle the brown sugar over the cake mix layer.
  ½ cup brown sugar
• Drizzle the melted butter over the top, ensuring it covers as much of the dry mix as possible.
  1 cup (2 sticks) unsalted butter
• Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and bubbly.
• Remove the cake from the oven and let it cool slightly for about 10-15 minutes.
• Serve warm, topped with a scoop of vanilla ice cream and a maraschino cherry. Enjoy!

Jenn’s Notes

Storage :

• Store: Keep leftovers in an airtight container in the fridge up to 3 days.
• Reheat: Warm individual portions in the microwave for 20-30 seconds.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Make ahead option: Assemble the layers without butter, cover, and refrigerate up to 24 hours. Add butter just before baking.

Tips :

• Make sure butter covers most of the cake mix to avoid dry spots.
• Slice the butter into thin pats instead of melting for a different topping texture.
• Bake on the middle rack for even browning.
• Let the cake rest 10-15 minutes before serving so it sets but stays warm and gooey.

Nutrition Info

Calories: 360kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 268mg | Potassium: 151mg | Fiber: 2g | Sugar: 38g | Vitamin A: 520IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 1mg

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