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.
Servings: 12
Calories: 326kcal
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
Instructions
- 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