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This pineapple dump cake is loaded with a delicious double pineapple interior and a buttery, tender crust. It’s one of the most delicious, super-easy-to-make desserts I make.
It’s great for weeknight family dinners and potlucks, and special enough for big Sunday suppers!
If you love easy dump cake recipes like this one, be sure to try my Cherry Pineapple Dump Cake, Apple Dump Cake, and Lemon Dump Cake next. And if you’d like even more family-favorite desserts, browse my full Cake Recipes collection.
WHAT IS A DUMP CAKE
A dump cake is an easy-to-assemble dessert that is more like a cobbler or crisp than a cake. It gets its name from the method of assembly: You layer or dump the ingredients in a baking dish and bake.
Most dump cakes have 3 basic ingredients: canned pie filling, prepared cake mix, and butter. This recipe has 5. It uses two different types of pineapple. The combination of pineapple tidbits and crushed pineapple creates a nice texture. It also calls for brown sugar, which is wonderful with the pineapple.
EASY PINEAPPLE DUMP CAKE RECIPE INGREDIENTS
- Pineapple Tidbits: You can use pineapple chunks if you’d like, but we prefer the size of the tidbits. Add the fruit and juices straight from the can.
- Crushed Pineapple: The crushed pineapple really brings the tropical pineapple flavor home in this recipe. As with the tidbits, add the fruit and juices straight from the can.
- Brown Sugar: If you’re a fan of pineapple upside down cake like I am, you know how delicious the brown sugar and pineapple combo is. You can use either light or dark brown sugar. Be sure to firmly pack the brown sugar when you measure it.
- Yellow Cake Mix: Use your favorite yellow cake mix, or a white cake mix will work just as well.
- Butter: Use real butter in this cake. Margarine can be greasy and unpleasant. Very cold butter cuts the best.
PINEAPPLE DUMP CAKE TIPS
- Press down the cake mix- Gently pressing down the filling into the fruit a bit helps moisten the cake mix as it bakes.
- Layer the butter- I don’t like the drizzle method of melted butter over the top of the cake. Instead, chill the butter and cut it into even slices. Layer the slices in rows over the top of the cake mix so you don’t get pools of butter or pockets of dry cake mix. It also gives the top a nice crunch and golden finish!
OPTIONAL TOPPINGS
- Shredded Coconut: Add 1 cup or more of shredded coconut to the pineapple dump cake about halfway through the baking time. Watch it closely, as the coconut’s high sugar content makes it susceptible to burning.
- Make Mine Chocolate: Switch up the cake mix for a completely different flavor! Try chocolate, lemon, or coconut cake mix for a double tropical flavor.
- Add Nuts: Add nuts to the cake mix, such as walnuts, pecans, or macadamia nuts.
- Add Cherry Pie Filling: Combine the pineapple with cherry pie filling to make our cherry pineapple dump cake, my mom’s favorite cake ever!
STORING + FREEZING + MAKE-AHEAD
- How to Store: This dump cake can be kept at room temperature for a couple of days. Store it in an airtight container.
- How Long Can You Keep This In The Fridge? This pineapple dump cake with yellow cake mix will last for about 3-4 days in the fridge. I like it best for the first two days!
- Can You Freeze This? This pineapple dump cake with cake mix assembles so quickly and is best served fresh. I don’t recommend freezing it as a rule, as the texture will not be the same after freezing.
- For leftovers, try freezing in individual portions and reheating in the microwave for a quick treat!
- Make-Ahead Tips: This pineapple dump cake can be in the oven in literally less than 10 minutes. It’s best fresh, so there isn’t a ton of make-ahead prep to do!
- Food Safety: If you’d like more food safety information, check out this article. I’ve yet to find an article that specifically lists pineapple dump cake, so I use the pineapple pie food safety as my reference.
SERVING RECOMMENDATIONS
We like this best served warm with a big scoop of good-quality vanilla ice cream. Whipped cream is also great on top!
HOW TO MAKE PINEAPPLE DUMP CAKE
- Spread both cans of pineapple at the bottom of the baking dish.
- Sprinkle brown sugar.
- Spread cake mix and press down firmly.
- Arrange butter slices over the cake mix.
- Bake.
More Dump Cake Recipes
If you love easy, tropical desserts like this Pineapple Dump Cake, be sure to check out my full Dump Cake Collection for even more simple, crowd-pleasing recipes you’ll make again and again.
Chocolate Cherry Dump Cake – Rich chocolate cake with sweet cherry filling for a decadent dessert.
Peach Cobbler Dump Cake – Juicy peaches with a golden, buttery topping that tastes like a classic cobbler.
Blueberry Dump Cake – Sweet, jammy blueberries baked under a soft, buttery cake layer.
Strawberry Dump Cake – Bright, fruity and perfect for spring and summer.
Pumpkin Dump Cake – Warm spices and a soft, cake-like topping make this a cozy fall favorite.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Pineapple Dump Cake
Ingredients
- 1 (20-ounce) can pineapple tidbits, including juice in can
- 1 (20-ounce) can crushed pineapple, including juice in can
- 1/2 cup brown sugar, firmly packed
- 1 (15.25-ounce) box yellow cake mix
- 12 tablespoons (1 1/2 sticks) butter cut into 24 thin slices
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9 X 13-inch baking dish with nonstick cooking spray.
- Spread both cans of pineapple evenly in the bottom of the prepared baking dish.
- Sprinkle brown sugar (1/2 cup) evenly over pineapple.
- Evenly spread cake mix (1 box) over the top of the filling and press down firmly. Arrange butter slices (24 slices) evenly over the cake mix.
- Bake in the preheated oven for 50-60 minutes, or until the top is deep golden brown and bubbly. Let set for a few minutes and serve.
Fans Also Made:
Notes
- Press down the cake mix- Gently pressing down the filling into the fruit a bit helps moisten the cake mix as it bakes.
- Layer the butter- I don’t like the drizzle method of melted butter over the top of the cake. Instead, chill the butter and cut it into even slices. Layer the slices in rows over the top of the cake mix so you don’t get pools of butter or pockets of dry cake mix. It also gives the top a nice crunch and golden finish!
Nutrition
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Im sure this is delicious. Can I make a day before, refrigerate, and take to church the next day?
Hey Donna. Absolutely!!
This is fabulous, and my husband is raving. Definitely a keeper!
Yaaay! That’s awesome, Betty! We’re so happy it was a hit and hubby-approved 🙂
Oh, my goodness! This dessert was fantastic. I was out if butter but had a good quality margarine on hand, so I used that. It turned out perfectly, not greasy or unpleasant at all. Nice crispy crust and delicious pineapple bottom… so good! I’m so happy that I tried this recipe. ☺️ 🍍
Hi, Peggy! That’s awesome! Whatever’s on hand, right? Thanks for the positive feedback and rating 🙂
I wanna try the pineapple one but for the topping I wanna use whip cream but add in coconut and pecans
That sounds perfect!
I made this but I used cherry 🍒. Was delicious. I also made one with pineapple and blueberries. Soo good.
Wow, that’s amazing, Joyce! Thank you for sharing 🙂
My 8 year old daughter helped me make this cake. We enjoyed it. She requested extra ice cream scoops on top hehe
That’s awesome, Laura! Thank you so much, I’m glad you enjoyed making this with your daughter 🙂