Pineapple Dump Cake

4.67 from 3 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings: servings

Calories: 360kcal

Author: Jennifer Fishkind

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 9x13-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!

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.

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