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Top-down view of golden pineapple dump cake in a baking dish. One scoop is served with ice cream.
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Pineapple Dump Cake Recipe
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

My Pineapple Dump Cake is an effortless, foolproof dessert with cake mix and pineapple—sweet, buttery, tropical, and ready with minimal prep.

Servings: 12 people
Author: Gemma Stafford
Ingredients
  • 2 cans(20 oz/568 g each) crushed pineapple in juice
  • 1 box (13 ¼ oz/375 g) yellow cake mix
  • ⅔ cup (4 oz/115 g) dark brown sugar
  • 1 cup (8 oz/225 g) butter , melted
Instructions
To Make the Pineapple Dump Cake Recipe
  1. Preheat the oven to 350°F (180°C).
  2. Pour both cans of pineapple, including the juice, into a 9 x 13 inch (23 x 33 cm) baking dish and spread evenly.
  3. Sprinkle the cake mix evenly over the pineapple.
  4. Sprinkle the brown sugar on top of the cake mix.
  5. Slowly drizzle the butter over the surface, ensuring all of the dry cake mix is moistened.
To Bake and Serve the Pineapple Dump Cake Recipe
  1. Bake for about 1 hour, until the pineapple is bubbling and the top is golden brown.
  2. Cool for 10 minutes before serving.

  3. Serve warm with Vanilla Ice Cream. Store leftovers covered in the refrigerator for up to 1 day.

Recipe Notes
  • 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.