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Pineapple Dump Cake
A simple pineapple dump cake recipe made with canned pineapple, brown sugar, yellow cake mix, and butter, all baked together in one pan. The fruit layer stays soft and juicy while the topping turns golden and buttery, creating a spoonable pineapple dessert that is easy to serve warm with ice cream or whipped cream.
Jump to RecipeTable of Contents
- What Is Pineapple Dump Cake (and why it's so easy)?
- Pineapple Dump Cake Ingredients
- Ingredient Notes
- Step-by-Step Pineapple Dump Cake Instructions
- Baking Time and Pan Size
- Tips for the Best Pineapple Dump Cake
- Serving Suggestions
- Make-Ahead, Storage, and Reheating
- Can You Freeze Pineapple Dump Cake
- FAQ's About Pineapple Dump Cake
- JUMP TO RECIPE
This pineapple dump cake recipe is a straightforward dessert built around canned pineapple, dry cake mix, brown sugar, and butter, all baked together in one pan. The fruit bakes down soft and juicy while the topping turns golden and buttery, with crisp spots where the butter melts through the cake mix.
This is the kind of pineapple dump cake with cake mix that feels familiar once it comes out of the oven and easy to serve while still warm.
What Is Pineapple Dump Cake (and why it's so easy)?
A pineapple dump cake is a simple baked dessert made by layering canned pineapple, dry cake mix, and butter directly in the pan.
That's it. There is no mixing step.
The ingredients bake together as-is, which is how the dessert gets its name.
As it bakes, the pineapple stays soft and juicy while the cake mix and butter form a golden, cobbler-style topping. The result is a dump cake with pineapple that is spoonable, buttery, and easy to serve straight from the dish.
This pineapple dump cake dessert works well for casual gatherings or potlucks, but it's easy enough to whip up for a weeknight dessert.
Pineapple Dump Cake Ingredients
This pineapple dump cake recipe uses a short list of pantry ingredients that bake together without mixing.
What you'll need to make this pineapple dump cake:
- 1 20-ounce can of crushed pineapple, with juice
- 1 20-ounce can of pineapple tidbits, with juice
- ½ cup of light brown sugar, packed
- 1 15.25-ounce box of yellow cake mix
- ¾ cup of cold salted butter
Ingredient Notes
Nuts: This pineapple dump cake is nut-free, but you can add chopped nuts or shredded coconut if you prefer.
Pineapple: This recipe uses canned pineapple with juice to provide enough moisture for the cake mix to bake properly. The mix of crushed pineapple and tidbits creates a softer base that still has some texture.
Pineapple chunks can be used in a pinch, but the fruit layer will be firmer.
Cake mix: A standard yellow cake mix gives the most balanced flavor. White or butter cake mix can be used without changing the method.
Step-by-Step Pineapple Dump Cake Instructions
FIRST STEP: Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
SECOND STEP: Spread the crushed pineapple with juice and the pineapple tidbits with juice evenly across the bottom of the dish.
THIRD STEP: Sprinkle the light brown sugar evenly over the pineapple and juice layer.
FOURTH STEP: Evenly sprinkle the dry yellow cake mix over the brown sugar layer, covering the surface from edge to edge.
FIFTH STEP: Slice the cold butter into very thin pats. Place the butter evenly across the top of the cake mix.
SIXTH STEP: Bake for 40 minutes, or until the top is golden brown, and the pineapple juices are bubbling around the outer edge. Allow the cake to rest for 15–20 minutes before serving.
Baking Time and Pan Size
This pineapple dump cake recipe is written for a standard 9×13 baking dish. That's the best baking dish for pineapple dump cake, as it allows the pineapple layer to spread evenly.
It also gives the cake mix enough surface area to bake into a golden topping without drying out.
Bake the cake at 350°F for about 40 minutes.
If the center still looks pale while the edges are bubbling, give it a few more minutes and check again.
The most reliable doneness cues are visual. The top should be golden in color, and the pineapple juices should be bubbling around the edges of the pan.
Once baked, let the cake rest for 15–20 minutes before serving. This short rest allows the juices to settle and makes the dump cake with pineapple easier to scoop cleanly from the dish.
Tips for the Best Pineapple Dump Cake
- Use the pineapple with its juice. The liquid from the canned fruit is what allows the dry cake mix to bake properly and prevents a dry topping.
- Spread each layer evenly. An even fruit layer and full coverage of cake mix help the topping bake consistently across the pan.
- Slice the butter thin. Thin pats melt more evenly, creating a golden surface instead of dry pockets of cake mix.
- Watch the color, not just the time. The cake is done when the top is golden and the pineapple juices are bubbling at the edges.
These small details help ensure a simple pineapple dump cake that bakes up juicy underneath with a well-browned topping on top.o Tip
Serving Suggestions
This pineapple dump cake is best served warm, when the fruit is soft and the topping is still lightly crisp. It can be spooned directly from the baking dish once rested.
Ice cream melts easily over the warm cake and balances the sweetness of the pineapple. Whipped cream works well for a lighter finish, and a simple drizzle of caramel sauce adds richness without overpowering the fruit. These pairings suit both casual servings and potluck-style desserts.
More Pineapple Recipes ⭐ Pineapple Angel Food Cake | Brown Sugar Grilled Pineapple | Air Fryer Pineapple
Make-Ahead, Storage, and Reheating
MAKE AHEAD - This pineapple dump cake dessert can be baked earlier in the day and held at room temperature for several hours before serving. If making it ahead, allow the cake to cool completely, then cover the dish tightly.
REFRIGERATOR - Leftover pineapple dump cake should be stored covered in the refrigerator. It will keep well for up to 3 days, though the topping will soften as it sits.
REHEATING - To reheat, warm individual portions in the microwave until heated through, or reheat the baking dish loosely covered in a low oven. The fruit layer will loosen as it warms, and the topping will soften slightly.
Can You Freeze Pineapple Dump Cake
This easy pineapple dump cake can be frozen, but the texture changes once thawed. The fruit layer freezes well, but the buttery cake mix topping softens and loses its crisp finish.
If freezing, let the cake cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
For best results, this dump cake with pineapple is better enjoyed fresh or refrigerated rather than frozen, especially if texture matters for serving.
FAQ's About Pineapple Dump Cake
Why is my pineapple dump cake soggy?
Too much moisture or uneven topping can cause a soft center. Using the pineapple with its juice is correct, but the cake mix and butter need to be spread evenly so the topping can bake and brown properly.
How do you prevent a dry dump cake topping?
Dry patches usually come from butter that is not evenly distributed. Thin pats of cold butter across the entire surface help the cake mix hydrate and bake evenly.
Can you use pineapple chunks instead of crushed pineapple?
Yes, but the texture will be firmer. Crushed pineapple creates a softer, juicier base, which is why this recipe uses a combination of crushed pineapple and tidbits.
What cake mix works best for dump cake?
A standard yellow cake mix gives the most balanced flavor. White or butter cake mix can be used with the same method and baking time.
Can dump cake be made ahead and reheated?
Yes. Pineapple dump cake can be baked ahead, stored covered, and reheated gently before serving. The topping will soften slightly after reheating.
How do you store leftover pineapple dump cake?
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions as needed.
Pineapple Dump Cake
A simple pineapple dump cake recipe made with canned pineapple, brown sugar, yellow cake mix, and butter, all baked together in one pan. The fruit layer stays soft and juicy while the topping turns golden and buttery, creating a spoonable pineapple dessert that is easy to serve warm with ice cream or whipped cream.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 20 ounces crushed pineapple (with juice (567-gram))
- 20 ounces pineapple tidbits (with juice (567-gram))
- ½ cup light brown sugar (packed)
- 15.25 ounces yellow cake mix (your favorite brand (432-gram))
- ¾ cup cold salted butter
DIRECTIONS
- Preheat the oven to 350°F. Lightly spray a 9×13 (or 13×9) baking dish with nonstick cooking spray.
- Spread the crushed pineapple with juice and the pineapple tidbits with juice into the bottom of the sprayed baking dish.
- Sprinkle the light brown sugar over the pineapple and juice layer.
- Evenly sprinkle the dry yellow cake mix over the brown sugar layer.
- Slice the cold butter into very thin pats. Cover the entire cake surface with the thin pats.
- Bake for 40 minutes or until the top is golden brown. Allow the cake to rest for 15-20 minutes before serving.
Notes
- Use the pineapple with its juice. The liquid from the canned fruit is what allows the dry cake mix to bake properly and prevents a dry topping.
- Spread each layer evenly. An even fruit layer and full coverage of cake mix help the topping bake consistently across the pan.
- Slice the butter thin. Thin pats melt more evenly, creating a golden surface instead of dry pockets of cake mix.
- Watch the color, not just the time. The cake is done when the top is golden and the pineapple juices are bubbling at the edges.
Nutrition
Calories: 326kcal | Carbohydrates: 53g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 357mg | Potassium: 150mg | Fiber: 2g | Sugar: 38g | Vitamin A: 402IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 1mg
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