Pineapple Dump Cake

Why I Love This Recipe

I love this pineapple dump cake because it’s incredibly easy to make and tastes like something far more complicated. With no mixing or measuring (unless I add optional toppings), it’s a perfect last-minute dessert. It’s sweet, warm, and a little tropical—especially when I serve it with a scoop of vanilla ice cream. The best part? I can customize it depending on what I have on hand, and it always turns out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can (20 oz) crushed pineapple, with juice

• 1 box (15.25 oz) yellow cake mix, dry and unprepared

• ½ cup cold butter, sliced thinly

• 1 can (21 oz) cherry pie filling (optional)

• ⅓ cup shredded coconut (optional)

• ¼ cup chopped pecans or walnuts (optional)

• 1 teaspoon ground cinnamon (optional)

• Vanilla ice cream (optional, for serving)

Directions

1. I preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.

2. I pour the entire can of crushed pineapple, juice and all, into the dish and spread it out evenly.

3. If I’m using cherry pie filling, I spoon it on top and give it a gentle swirl.

4. I sprinkle the dry cake mix evenly over the fruit layer—no stirring needed.

5. I arrange the cold, thinly sliced butter evenly across the cake mix to cover as much as possible.

6. If I’m using any of the optional toppings like coconut, nuts, or cinnamon, I sprinkle them on now.

7. I bake the cake uncovered for 45–50 minutes until the top is golden brown and the edges are bubbling.

8. I let it cool for at least 15 minutes before serving. It’s best warm, especially with vanilla ice cream.

Servings and timing

This pineapple dump cake makes 12 servings and is perfect for a crowd. It takes just 5 minutes to prep, 45–50 minutes to bake, and about 15 minutes to cool. Total time from start to finish is around 1 hour and 5 minutes.

Variations

• I swap the cherry pie filling for blueberry or raspberry for a different fruity flavor.

• I make it tropical by adding coconut and chopped macadamia nuts.

• For extra spice, I mix cinnamon into the cake mix before sprinkling it.

• I use white or spice cake mix instead of yellow for a twist.

• When I want to make it gluten-free, I simply use a gluten-free cake mix.

Storage/Reheating

I store any leftover pineapple dump cake covered in the refrigerator for up to 4 days. To reheat, I scoop individual portions and warm them in the microwave for 20–30 seconds, or heat larger amounts in a 300°F oven until warmed through. It’s just as delicious reheated, especially with a fresh scoop of ice cream.

FAQs

Can I make pineapple dump cake ahead of time?

Yes, I often bake it the day before and store it covered in the fridge. I reheat it before serving or enjoy it cold—either way, it’s still tasty.

Do I need to mix the ingredients together?

No mixing is needed. I just layer the ingredients in the baking dish, and the oven does all the work.

Can I use pineapple chunks instead of crushed pineapple?

Crushed pineapple works best for even coverage and a juicy base, but I’ve used tidbits or chunks in a pinch. I just make sure to include the juice.

What if I don’t have yellow cake mix?

I’ve used white, spice, and even butter pecan cake mix—all worked great. The flavor changes slightly, but the result is still delicious.

Can I freeze pineapple dump cake?

Yes, I let it cool completely, then freeze it in an airtight container for up to 2 months. I reheat in the oven for the best texture.

Conclusion

Pineapple dump cake is one of those easy desserts I keep in my back pocket for potlucks, parties, or whenever I need something sweet with minimal effort. It’s rich, fruity, and irresistibly buttery. Whether I stick to the classic three ingredients or add a few extras, it never fails to impress.