Pineapple Dump Cake Recipe

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My effortless Pineapple Dump Cake Recipe is a layered caramelized fruit dessert that takes just 5 minutes to prep! Cake mix makes this elevated version of a beloved retro favorite a snap to make.

• Tropical vibes: Juicy pineapple always delivers superior texture and flavor
• Best cake recipe for busy people: Simply add four ingredients to the pan and bake.
• Gorgeous flavor: Pineapple, butter, sugar, and cake mix meld into a sweet, buttery, tropical dessert.
• Soft and moist: The pineapple juice keeps this tender-crumbed cake from drying out.
• Fast! This no-fuss dessert is ready to serve in just about an hour.

Obviously, I am all about homemade recipes, but even though I’m a professional chef, I still understand the need for a convenient, pre-made mix. Cake mix contains ingredients that help it bake up into a cohesive, buttery, moist dessert without having to add a lot of extra ingredients, and it makes this recipe so quick and fun!  This pineapple cake is foolproof for anyone to make, and kids and adults love it.

My top tip here is to take your time when adding the ingredients to the pan. This is a fast and easy recipe, but the layers have to be even to create the best texture. With dump cakes, it’s important that the butter thoroughly hydrates the cake mix, so there are no dry patches. Use the back of a spoon or an offset spatula to help spread the melted butter. For more cake mix recipes, perfect for kids to make, or to whip up when you’re staying in a vacation rental or anytime you want to make a home-baked dessert with minimal ingredients, check out Blueberry Cobbler with Cake Mix, Apple Cobbler with Cake Mix, and Mixed Berry Cobbler with Cake Mix.

Table of Contents

• What is Pineapple Dump Cake Recipe?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Pineapple Dump Cake Recipe
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Tropical Recipes

What is Pineapple Dump Cake Recipe?

This Pineapple Dump Cake Recipe is a layered, simple dessert made by “dumping” canned crushed pineapple, cake mix, sugar, and butter into a pan, then baking it. The cakes come out with a jammy, caramelized fruit base and a buttery, cakey topping. Dump cakes became popular in the mid-20th century, when canned fruit and boxed cake mixes saved precious minutes for busy homemakers. This cake is great for potlucks, summer entertaining, and a quick weekday dessert.

Tools You Need

• Measuring spoons
• Measuring cups
• Glass measuring jug
• 9×13-inch (23×33-cm) baking pan
• Spatula or wooden spoon

Key Ingredients and Substitutes

Crushed pineapple in juice

• Crushed pineapple in juice adds sweet tropical flavor with a floral note.
• The pineapple’s texture gives textural contrast to the soft cake.
• Additionally, the pineapple juice adds enough moisture to create the proper cake texture.
• Please be sure to use crushed pineapple in juice (and not syrup). Syrup will make the dessert too sweet, dense, and sticky.
• Substitute: You can use fresh pineapple with a few changes:
  • Chop the pineapple finely.
  • Mix the pineapple with 1/2 cup of pineapple juice or 1/2 cup of water plus 1 tablespoon of granulated sugar.

Yellow cake mix

• Store-bought yellow cake mix gives the dessert a buttery, softly sweet, vanilla flavor.
• Additionally, the soft texture is the perfect base for the fruit.
• I love using a homemade cake mix for its clean, simple ingredients and from-scratch flavor, but in a dump cake, it won’t behave exactly the same—store-bought mixes include added milk solids, emulsifiers, and built-in fats that help them hydrate and bind evenly when layered dry. A homemade version doesn’t contain these crucial ingredients, so it won’t work in this recipe.
• Substitutes: Instead of the yellow cake mix, you can use a white cake mix (the flavor won’t be as buttery) or a lemon cake mix (creates a brighter, tangier dessert).

Dark brown sugar

• Dark brown sugar sweetens this easy pineapple dump cake, giving it deep flavor and a caramel note.
• Importantly, dark brown sugar’s toasty flavor balances the pineapple’s sweetness.
• The molasses in brown sugar forms a jammy, syrupy sauce as the cake bakes, which crisps up on the edges.
• Substitute: You can omit the sugar if you want a cake that’s not as sweet.

Butter

• Butter melts into the dry mix, hydrating it into a soft, moist cake.
• Importantly, butter adds richness and luscious flavor. I use salted butter to create the most flavorful cake.
• Additionally, the butter enriches the sauciness created by the pineapple juice and brown sugar.
• Substitute: Instead of the butter, you can use 3/4 cup (6 oz/170 g) of coconut oil. (Since oil is 100% fat, unlike butter, which contains water, you use less oil in this recipe.)

How to Make Pineapple Dump Cake Recipe

1. Prepare to bake: Preheat the oven to 350°F (180°C).
2. Add pineapple to pan: Pour both cans of pineapple, including the juice, into a 9 x 13 inch (23 x 33 cm) baking dish and spread evenly.

3. Put cake mix over fruit: Sprinkle the cake mix evenly over the pineapple.

4. Add the sugar: Sprinkle the brown sugar on top of the cake mix.

5. Add the butter: Slowly drizzle the butter over the surface, ensuring all of the dry cake mix is moistened.

6. Bake the cake: Bake for about 1 hour, until the pineapple is bubbling and the top is golden brown.

7. Cool the cake: Cool for 10 minutes before serving.
8. Enjoy! Serve warm.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Do not stir the layers before baking. Keeping the pineapple, cake mix, sugar, and butter in distinct layers creates the correct texture. 
• Make sure the melted butter evenly covers the cake mix. To avoid dry patches in the baked cake; drizzle slowly and use a spoon to distribute the butter over the mix.
• Always use cans of crushed pineapple in juice (and not heavy syrup). Using pineapple in syrup will make the dessert gummy and too sweet.
• You can use white or lemon cake mix if you prefer. They’ll work fine in this pineapple dump cake recipe—white mix will create a more delicate cake, and lemon adds tangy flavor. 
• Change it up with extra texture. Add 1/2 cup (2 1/2 oz/71 g) of chopped, toasted nuts like pecans, walnuts, or almonds, or 1/2 cup (1 1/2 oz/43 g) of coconut flakes, for more tropical sweetness, along with the brown sugar.
• The brown sugar is optional. The dark brown sugar adds a crunchy, caramel note, but it also makes this cake quite sweet. You can leave off the brown sugar if you wish—just pour the butter directly onto the cake mix.
• Let the cake rest for at least 10 minutes after baking. The juices will thicken slightly, making the servings hold together better. 
• This cake is best served warm. If it’s cooled off, it reheat gently in the microwave for about 30 seconds or in a 300°F (150°C) oven for 10 minutes.

Make-Ahead and Storage Instructions

Make-ahead tips

• This cake is best baked right before it’s served.
• You can make the cake up to 6 hours ahead and keep it at room temperature.
• Reheat at 300°F (150°C) oven for 10 minutes before serving.

How to store leftovers

• Cover the leftover cake with plastic wrap or place it in an airtight container and refrigerate for up to 1 day.
• Reheat in the microwave for about 30 seconds or in a 300°F (150°C) oven for 10 minutes.

FAQs

Can I make this pineapple cake gluten-free?

• Yes, you can make this pineapple cake gluten-free.
  • Use a certified gluten-free cake mix.
  • Be sure to use one labeled 1:1 or standard cake mix replacement.
  • Note that the texture will be more delicate than cake made with the regular recipe.
  • It can also turn dry out more easily, so be sure to drizzle the butter evenly.

How do I make sure my pineapple dump cake comes out perfectly, and not dry or greasy?

• To make sure your pineapple dump cake isn’t dry, the mix has to be fully moistened. Be sure the butter covers the cake mix, and there are no dry patches. 
  • Additionally, spread carefully so each ingredient is in an even layer in the pan.
• To prevent a greasy or soggy cake, be sure the pineapple is evenly distributed in the pan.
  • Additionally, when adding the butter, drizzle it evenly and don’t let it pool in one spot.

What are some serving ideas for Pineapple Dump Cake?

• Pineapple Dump Cake is lovely with Vanilla Ice Cream.
• This easy dessert recipe is also great paired with Indian Ice Cream (Kulfi), or Dairy-Free Vanilla Coconut, or Pina Colada Ice Cream.
• Serve with a dollop of Whipped Cream or Coconut Whipped Cream.
• This cake is lovely with berries.
• Drizzle with Spiced Rum Caramel Sauce

More Tropical Recipes

• Passionfruit Creme Brulee
• Homemade Dole Whip
• Meringue Nests with Mango, Strawberries, and Coconut Cream
• Mango Butter Mochi
• Vegan Tropical Eton Mess

Try These Recipes!

Marjolaine Recipe

French Yogurt Cake (Gâteau au Yaourt)

Strawberry Lemon Pound Cake

Chocolate Icebox Cake