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Pineapple Upside Dump Cake is a quick and easy way to bake a cake when you want a simple dessert without a mess. It's the perfect summer sweet treat to feed your friends and family.
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Table of Contents
  1. Easy Pineapple Upside Down Dump Cake
  2. Why We Love This Pineapple Upside Down Dump Cake Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Pineapple Upside Down Dump Cake
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Dump Cake Recipes
  11. Pineapple Upside Down Dump Cake Recipe

Pineapple Upside Down Dump Cake is the easiest way to transform a basic box of cake mix into a delicious no-fuss dessert. It takes mere minutes to pour 6 ingredients into a pan and have it ready to bake even before the oven is preheated!

pineapple upside down cake hero image

Easy Pineapple Upside Down Dump Cake

Pineapple Upside Down Dump Cake is so quick and easy to make, simply by layering everything in a single pan and baking it until golden brown.

While a classic dump cake uses a pie filling as its fruit, I prefer my method that’s made with canned pineapple, maraschino cherries, and pecans instead.

Once you sprinkle the dry cake mix and butter on top, the cake bakes into a moist and sweet, buttery treat that tastes better than the others because the fruit flavors pair perfectly with the pecans.

If you like the convenience of “dumping” your cake contents in a pan to bake, try my Pumpkin Dump Cake, Air Fryer Caramel Apple Dump Cake, and Blueberry Dump Cake recipes.

Why We Love This Pineapple Upside Down Dump Cake Recipe

  • Quick and easy to make in one baking dish.
  • Uses six simple ingredients, including a boxed cake mix.
  • Simply dump everything in your pan and bake; no mixing bowl needed.
  • Every bite is bursting with pineapple and cherry flavor.
  • You can’t beat the convenience of baking from a box 
  • Perfect for potlucks, backyard barbecues, summer parties, or after-dinner dessert.
Pineapple Upside Down Dump Cake on a spoon

Ingredients

  • Salted sweet cream butter
  • Light brown sugar
  • Chopped pecans 
  • Maraschino cherries
  • Crushed pineapples
  • Box yellow cake mix
  • Vanilla Ice Cream (optional garnish)

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Substitutions and Additions

  • Tasty Toppings: You can top your cake with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
  • Change The Cake Color: Feel free to use white cake mix, chocolate cake mix or even pineapple upside-down box cake mix in place of a yellow cake mix for this recipe.
  • 9×13 baking dish
  • Nonstick spray
  • Silicone baking mat
Pineapple Upside Down Dump Cake

How to Make Pineapple Upside Down Dump Cake

Pineapple Upside Down Dump Cake is the easiest way to turn a basic box of cake mix into a delicious fruit-flavored dessert. It’s as simple as pouring your ingredients into a single pan and baking until golden brown.

  1. Spread The Sugar: Add the brown sugar and melted butter into the prepared baking dish, stir to combine, and spread the mixture evenly along the bottom of the pan.
  2. Layer: Sprinkle the pecans and cherries on top of the brown sugar layer. Spread the pineapple over the pecan and cherry layer. Sprinkle the dry cake mix over the pineapple layer. Pour the remaining melted butter over the dry cake mix and smooth with a spoon.
  3. Bake: Bake at 350 degrees Fahrenheit for 30 – 35 minutes, or until the edges are golden brown and a toothpick inserted comes away clean.
  4. Serve: Allow the cake to rest for 5 minutes and serve with vanilla ice cream. Enjoy!
Pineapple Upside Down Dump Cake collage

Tips

  • Do not make the cake! You are going to use the dry cake mix straight out of the box.
  • It is very important to completely drain the crushed pineapple. If possible, use a fine-mesh strainer.
  • You can substitute walnuts for pecans, but pecans are perfect with the pineapple.
  • You can use a metal baking dish for the cake, but it can sometimes transfer an odd metallic tinge due to the acid in the pineapple. A glass baking dish will not cause the same type of reaction.

Storage Tips

  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: To reheat, place individual servings in the microwave in 20-30 second intervals until warm. 
Pineapple Upside Down Dump Cake on baking dish

Frequently Asked Questions

How should I store my Dump Cake?

I recommend storing your pineapple dump cake in an airtight container in the fridge. That way the fruit stays fresh and it won’t spoil as fast. If you choose to not refrigerate you will want to toss it out after a day.

Can I use pineapple tidbits instead of crushed pineapple?

You can use pineapple tidbits for this recipe. You may need an extra can of tidbits to make sure it is spread out over the pan. I prefer the crushed pineapple because it spreads more evenly than tidbits.

Why is my Pineapple Upside Cake soggy?

If your cake turned out soggy, you most likely did not drain your pineapple well enough. Make sure you drain both your pineapple and cherries well before placing them in the pan to bake. 

Why is a dump cake called a dump cake?

A dump cake is an American dessert that has a cake-like topping. The dump cake gets its name because the ingredients are literally dumped into the baking pan and a dry cake mix is sprinkled on top. Either slabs of butter or melted butter is then added on top of the dry cake mix and the cake is baked in the oven.
Most dump cake recipes specifically ask that you not mix the ingredients, just dump them!

Pineapple Upside Down Dump Cake with ice cream on a plate

Other Easy Dump Cake Recipes

5 from 4 votes
pineapple upside down cake featured image

Pineapple Upside Down Dump Cake

Serves — 12
Pineapple Upside Dump Cake is a quick and easy way to bake a cake when you want a simple dessert without a mess. It's the perfect summer sweet treat to feed your friends and family.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins

Ingredients
  

  • cups salted sweet cream butter melted (divided ½ cup and 1 cup)
  • ½ cup light brown sugar tightly packed
  • cup chopped pecans
  • 10 ounce jar maraschino cherries drained, stems removed and halved
  • 40 ounce (2 20-ounce) cans crushed pineapples very well drained
  • 15.25 ounce box yellow cake mix
  • Vanilla Ice Cream optional garnish

Instructions
 

  • Preheat the oven to 350*. Lightly spray a 9×13 baking dish with nonstick spray. Set it aside.
  • Evenly sprinkle the brown sugar in the bottom of the prepared baking dish.
  • Pour ½ cup of the melted butter over the brown sugar layer. Use a spoon to stir and spread the brown sugar mixture evenly in the bottom of the baking dish.
  • Evenly sprinkle the chopped pecans and halved cherries on top of the brown sugar layer.
  • Spread the drained crushed pineapples over the pecan and cherry layer.
  • Sprinkle the dry cake mix over the pineapple layer.
  • Pour the remaining 1 cup of melted butter over the dry cake mix. Use a spoon to smooth the melted butter layer. Bake for 30 – 35 minutes, or until the edges are golden brown and a toothpick inserted comes away clean. Allow the cake to rest for 5 minutes, and serve with vanilla ice cream.

Jenn’s Notes

Storage :
  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: To reheat, place individual servings in the microwave in 20-30 second intervals until warm. 
Tips:
  • Do not make the cake! You are going to use the dry cake mix straight out of the box.
  • It is very important to completely drain the crushed pineapple. If possible, use a fine mesh strainer.
  • You can substitute walnuts for the pecans, but pecans are perfect with the pineapple.
  • You can use a metal baking dish for the cake, but it can sometimes transfer an odd metallic tinge due to the acid in the pineapple. A glass baking dish will not cause the same type of reaction.

Nutrition Info

Calories: 478kcal | Carbohydrates: 61g | Protein: 2g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 449mg | Potassium: 156mg | Fiber: 3g | Sugar: 43g | Vitamin A: 776IU | Vitamin C: 45mg | Calcium: 118mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. Ohh this looks and sounds great! What is sweet cream butter though please? Never heard of it here in Australia 🙂