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 want to see more yummy dump cake recipes, check out our cherry pineapple dump cake, peach dump cake, cherry dump cake, and strawberry dump cake next! Your family will love them all! ♥
What Is A Dump Cake
A dump cake is an easy-to-put-together dessert that is actually 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 then 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.
I think the combination of pineapple tidbits and crushed pineapple create a nice texture. It also calls for brown sugar, which is wonderful with the pineapple.
Pineapple Dump Cake Ingredients
- Pineapple Tidbits: You can use pineapple chunks if you’d like. 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. A white cake mix will work just as well.
- Butter: Use real butter in this cake. Margarine can have greasy, unpleasant results. Very cold butter cuts the best.
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!
Storing + Freezing + Make-Ahead
- 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. The texture after freezing won’t be the same.
- 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 info check out this article. I’ve yet to find an article that specifically lists pineapple dump cake, I use 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.
***See the full instructions below.
More Pineapple Cake Recipes
- Pineapple Upside Down Cake
- Pineapple Sheet Cake
- Pineapple Sunshine Cake
- Pina Colada Cake
- Pig Pickin Cake
- Rum Pineapple Upside Down Cake
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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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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 🙂