Get ready to fall in love with the delightful simplicity of Pineapple Dump Cake. This downright delicious dessert combines juicy pineapple, buttery cake, and the easiest assembly you’ll ever find in a sweet treat. With minimal prep and just a handful of ingredients, Pineapple Dump Cake is a weeknight wonder, a potluck favorite, and the kind of recipe that brings big smiles with almost no effort. Whether you love a fruity dessert or just need something fast, you’ll want to keep this one handy for every occasion.
Ingredients You’ll Need
You won’t believe how these few ingredients can create such magic in your oven. Each one brings its own special character, creating a bubbly, golden treat that’s as cheerful as it is tasty.
- Canned Crushed Pineapple: Packed in juice, this is the star that gives every bite a burst of tangy sweetness and keeps the cake irresistibly moist.
- Canned Pineapple Tidbits (optional): For extra texture and those tasty bits of pineapple in every spoonful, scatter some tidbits along with the crushed pineapple.
- Yellow Cake Mix: No need to measure flour or sugar—just grab your favorite box, which bakes up into a soft, golden topping with the easiest prep imaginable.
- Unsalted Butter: Sliced and layered over the cake mix, it melts into every nook and cranny, creating pockets of buttery richness throughout the dessert.
- Chopped Pecans or Walnuts (optional): They add a delightful crunch and a toasty, nutty flavor that pairs perfectly with the sweet fruit.
- Maraschino Cherries (optional): For a pop of color and a dash of classic charm, dot a few cherries on top before baking.
How to Make Pineapple Dump Cake
Step 1: Preheat and Prepare Your Pan
Begin by heating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. This prevents sticking and gives you a perfect canvas for layering the Pineapple Dump Cake. If you use a glass pan, it makes for a beautiful presentation straight from oven to table.
Step 2: Layer the Pineapple
Pour the entire can of crushed pineapple (juice and all) evenly into the bottom of the baking dish. If you love extra pineapple, now’s the time to scatter your tidbits as well. The juicy base is what makes this cake so moist and summery.
Step 3: Add Cake Mix
Grab your boxed yellow cake mix and evenly sprinkle it over the pineapple layer. No stirring required—seriously! This “dump” method gives the dessert its name and delivers that classic cobbler-like texture after baking.
Step 4: Top with Butter
Cut the unsalted butter into thin slices and lay them over the entire surface of the cake mix. As it bakes, the butter melts into the cake, making the top golden and crispy while keeping everything beneath soft and luscious.
Step 5: Sprinkle with Nuts and Cherries
If you’re a fan of texture or color, add a generous handful of chopped pecans or walnuts, and dot a few maraschino cherries over the top. This step takes your Pineapple Dump Cake from simple to sensational, and the cherries make every slice a little more special.
Step 6: Bake
Slide the pan into your preheated oven and bake for 45-50 minutes, or until the top is deep golden brown and the pineapple is bubbling around the edges. Let it cool slightly before serving—those sweet juices will thicken up beautifully.
How to Serve Pineapple Dump Cake
Garnishes
For a picture-perfect finish, try topping each warm serving of Pineapple Dump Cake with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of toasted coconut or a few fresh pineapple chunks can add color and an extra hint of the tropics.
Side Dishes
Since Pineapple Dump Cake is sweet and fruity, it pairs wonderfully with lighter fare. Fresh berries, citrus wedges, or even a small serving of vanilla yogurt can round out the dessert table for a brunch or potluck. If you’re feeling decadent, coffee or a sparkling wine makes a fabulous match.
Creative Ways to Present
Try baking the Pineapple Dump Cake in individual ramekins or mason jars for party-perfect portions. Or, cut it into bars once cool, then drizzle with caramel sauce for a fun twist. You can even serve it chilled with a drizzle of coconut cream for a refreshing summer treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pineapple Dump Cake in an airtight container in the refrigerator. It will keep beautifully for up to 3-4 days, making this an excellent make-ahead dessert for busy weeks or unexpected guests.
Freezing
If you want to freeze Pineapple Dump Cake, let it cool completely, then wrap tightly in plastic wrap and foil. Store in the freezer for up to two months. To serve, just thaw overnight in the fridge and warm portions as needed.
Reheating
To reheat, pop servings into the microwave for 20-30 seconds or warm the whole dish in a 300°F oven until hot. This brings back the fresh-baked taste and melts any ice cream or whipped cream you might add on top.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to use enough juice along with your chopped fresh pineapple to keep the cake nice and moist. About 2 cups of pineapple and half a cup of juice make a good substitute for the canned variety.
Can I make Pineapple Dump Cake gluten-free?
Yes! You can easily swap the yellow cake mix for a gluten-free blend. Most gluten-free cake mixes work wonderfully in this recipe without changing the instructions.
Should I drain the pineapple before using?
No need to drain—the juice creates that luscious base layer and helps cook the cake mix to perfection. Just dump the cans, juice and all, right into your baking dish.
Do I need to mix the layers together?
No mixing required! The magic of Pineapple Dump Cake is in its ease—simply layer, bake, and let the oven do the work. The textures will all settle as they bake, giving a deliciously distinct base and topping.
Can I add other fruits?
Definitely! Pineapple Dump Cake is endlessly adaptable. Try adding strawberries, blueberries, or even a handful of coconut for a tropical twist. Just keep the ratios of fruit and juice similar to the original recipe for best results.
Final Thoughts
If you haven’t tried Pineapple Dump Cake yet, now’s the perfect time to treat yourself to this easy, shareable classic. It’s one of those special recipes that takes almost no effort but leaves everyone at the table asking for seconds. Dig in, and I promise this will soon be a favorite in your home, too!
Print
Pineapple Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pineapple Dump Cake is a quick and easy dessert that’s perfect for any occasion. With just a few simple ingredients, you can create a delicious sweet treat that everyone will love.
Ingredients
For the cake:
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (20 oz) cherry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Layer the ingredients: Spread the crushed pineapple evenly in the bottom of the prepared baking dish. Top with the cherry pie filling, spreading it out to cover the pineapple layer. Sprinkle the cake mix evenly over the fruit layers.
- Add the butter: Drizzle the melted butter over the cake mix, covering as much of the mix as possible.
- Top with pecans: Sprinkle the chopped pecans over the top of the cake.
- Bake: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the fruit is bubbly.
- Serve: Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Notes
- You can also add a sprinkle of cinnamon or a scoop of vanilla ice cream on top when serving for extra flavor.
- This cake is best served fresh but can be stored covered at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 31mg
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