Have you ever needed a dessert at the last minute and had a moment of pure panic? This pineapple dump cake is for you, and I know Grandma would have absolutely loved having this trick up her sleeve! This is, without a doubt, the easiest dump cake recipe on the planet. There’s no mixing bowl, no complicated steps… you literally “dump” the ingredients in a pan.
It’s the perfect last-minute dessert made with a simple cake mix, and it’s my secret weapon when I need something delicious, fast! Just imagine: canned crushed pineapple, cake mix, and melted butter transforming into pure dessert magic while you sit back and relax. It’s proof that sometimes the most impressive results come from the simplest methods, and this effortless dessert delivers every single time.
Jump To
Why You’ll Love This Pineapple Dump Cake
This easy pineapple dump cake is pure dessert magic! Picture this: juicy pineapple texture bubbling underneath a buttery crunchy topping that gets golden and crispy as it bakes. The yellow cake mix topping transforms into the most incredible crumbly layer while the melted butter drizzle creates those irresistible crispy edges everyone fights over.
It’s a quick and easy dessert that delivers that warm fruit-cake vibe without any of the fuss of traditional baking. The bubbly fruit filling creates the perfect contrast to that brown sugar crumble on top, and the best part? It couldn’t be any easier to make! Just dump, drizzle, and bake for a dessert that tastes like it came from a fancy bakery but requires absolutely no special skills or equipment.
What You’ll Need
This pineapple dump cake recipe uses simple pantry staples that you probably already have on hand! No specialty ingredients required for this foolproof dessert.
Pineapple Dump Cake Ingredients
- Canned crushed pineapple (with juice)
- Yellow cake mix (1 box)
- Butter (melted)
- Optional: Brown sugar for extra sweetness
- Optional: Shredded coconut
- Optional: Chopped pecans or walnuts
Why These Ingredients Matter
The secret to amazing pineapple dump cake is using the pineapple juice! Don’t drain that liquid gold because it creates the perfect moisture for the cake mix to transform into something magical. The cake mix acts as both your base and your topping, creating layers of texture that are absolutely irresistible. Grandma always said that real butter makes everything better, and she’s absolutely right here. The melted butter is what creates that gorgeous golden, crispy top that makes this dessert so special. If you want to make it a 4 ingredient pineapple dump cake, just add some brown sugar for extra caramelized sweetness!
How to Make Pineapple Dump Cake
Step-by-Step Directions
- Preheat and prep – Preheat your oven to 350°F and grease a 9×13-inch baking dish. This gives you the perfect size for family gatherings.
- Layer the pineapple – Spread the canned crushed pineapple (with all its juice!) evenly in the bottom of your prepared baking dish.
- Add the cake mix – Sprinkle the dry yellow cake mix evenly over the pineapple. Don’t mix it in, just let it sit on top like a blanket.
- Drizzle with butter – Pour the melted butter evenly over the cake mix, trying to cover as much as possible. This is what creates that amazing crispy top!
- Optional additions – If using brown sugar, coconut, or nuts, sprinkle them over the top now for extra flavor and texture.
- Bake to perfection – Bake for 45-55 minutes until the top is golden brown and the edges are bubbly and crispy.
- Cool and serve – Let it cool for at least 15 minutes before serving. It’s delicious warm with vanilla ice cream or whipped cream!
Substitutions for Pineapple Dump Cake
Want fewer ingredients? This pineapple dump cake 3 ingredients version uses just pineapple, cake mix, and butter. Even the pineapple dump cake 2 ingredients version works with just pineapple and a cake mix that contains oil!
No yellow cake mix? White cake mix works perfectly, or you can try spice cake mix for a warmer flavor profile in your old-fashioned pineapple dump cake.
Different fruit options? Try cherry pineapple dump cake by using half pineapple and half cherry pie filling. Blueberry dump cake is another favorite variation!
Dairy-free version? Use vegan butter or coconut oil instead of regular butter. The texture will be slightly different but still delicious.
Want it richer? Pineapple dump cake with condensed milk adds an extra layer of sweetness. Just drizzle sweetened condensed milk over the pineapple before adding the cake mix.
From scratch option? For pineapple dump cake without cake mix, you can make your own cake topping using flour, sugar, baking powder, and spices, though it won’t be quite as foolproof.
Try our pineapple cloud cake starbucks copycat for another tropical dessert that’s equally impressive!
Pineapple Dump Cake Variations
Cherry Pineapple Dump Cake – Use half crushed pineapple and half cherry pie filling for a beautiful red and yellow dessert that’s perfect for holidays.
Coconut Tropical Style – Add shredded coconut and chopped macadamia nuts for an easy cherry dump cake with pineapple and coconut vibe that tastes like vacation.
Pecan Praline Version – Sprinkle chopped pecans and extra brown sugar on top for a Southern-inspired twist that’s absolutely divine.
Spiced Holiday Style – Use spice cake mix and add a pinch of cinnamon and nutmeg for a warm, cozy flavor perfect for fall gatherings.
Upside-Down Style – Add pineapple rings on the bottom for a beautiful presentation that mimics classic upside-down cake.
Berry Mix – Combine pineapple with fresh or frozen berries for a mixed fruit version that’s colorful and delicious.
Essential Equipment
9×13-inch baking dish – This is the perfect size for this recipe and ensures even baking throughout. Glass or metal both work beautifully.
Can opener – You’ll need this for the pineapple! Make sure it’s sharp for easy opening.
Measuring cups – For the melted butter and any additional ingredients you might be adding.
Small saucepan – Perfect for melting the butter evenly without burning it.
Serving spoon – A large spoon makes it easy to serve generous portions of this crowd-pleasing dessert.
No special equipment needed – That’s the beauty of dump cakes! No mixers, no fancy tools, just basic kitchen items that everyone has.
Storage Tips for Pineapple Dump Cake
Room temperature storage – This dump cake recipe keeps well covered at room temperature for 2-3 days. The texture actually improves as the flavors meld together.
Refrigerator storage – Store covered in the fridge for up to a week. It’s delicious cold or you can warm individual portions in the microwave.
Freezing instructions – You can freeze baked dump cake for up to 3 months. Wrap tightly and thaw in the refrigerator before serving.
Reheating tips – Warm in a 350°F oven for 10-15 minutes to restore that crispy top, or microwave individual portions for 30-60 seconds.
Make-ahead magic – You can assemble this completely and refrigerate overnight before baking. Just add 5-10 extra minutes to the baking time.
Portion control – This recipe serves 12-15 people, making it perfect for potlucks, family gatherings, or meal prep for the week.
What to Serve With Pineapple Dump Cake
Vanilla ice cream – The classic pairing! The cold, creamy ice cream against the warm, bubbly cake is absolutely perfect.
Whipped cream – Light and fluffy whipped cream complements the rich, buttery cake beautifully without overwhelming the tropical flavors.
Caramel sauce – Drizzle warm caramel sauce over individual servings for an extra indulgent treat that takes it to the next level.
Fresh berries – Strawberries or raspberries add a fresh, tart contrast to the sweet pineapple and rich cake.
Coconut flakes – Toasted coconut flakes sprinkled on top enhance the tropical theme and add great texture.
Coffee or tea – A hot beverage balances the sweetness and makes this perfect for afternoon gatherings or after-dinner dessert.
More tropical desserts – Pair with our white chocolate raspberry poke cake for a dessert buffet that’ll wow everyone.
Savory mains – This works beautifully after our brown sugar pineapple chicken for a pineapple-themed dinner.
Grandma’s Secret for Perfect Results
The secret to perfect dump cake is resisting the urge to stir, sweetie! Just layer everything and let the oven do its magic. Also, don’t you dare drain that pineapple juice..
that’s where all the flavor lives! Here’s what I learned from years of making these simple desserts:
- Use real butter, not margarine, for the best flavor and texture
- Make sure your butter is fully melted but not burning hot
- Cover every bit of cake mix with butter for even browning
- Don’t open the oven door for the first 30 minutes or you’ll lose all that steam
- Let it rest before serving so the layers can set up properly
- Save any leftovers… they taste even better the next day!
FAQ for Pineapple Dump Cake
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake is stirring the ingredients together! The magic of dump cake happens when you layer everything separately and let the oven create those distinct textures. Also, don’t drain the fruit juice as it provides essential moisture.
What is a pineapple dump cake?
It’s an incredibly easy dessert where you “dump” layers of ingredients (typically fruit, dry cake mix, and butter) into a baking dish without mixing them. The heat of the oven transforms these simple layers into a delicious cake-like dessert with a crispy top and fruity bottom.
Do you drain the pineapple for dump cake?
No! Never drain the pineapple juice. That liquid is essential for creating the proper texture and flavor. The juice helps the cake mix cook properly and creates that perfect bubbly fruit layer.
What is the difference between a dump cake and a cobbler with cake mix?
A dump cake uses dry cake mix as a topping layer, while a cobbler typically has a biscuit-like or batter topping. Dump cakes are “dumped” in layers without mixing, while cobblers often require some mixing or preparation of the topping separately.
Conclusion
I truly hope this simple dessert becomes your go-to solution for those moments when you need something sweet and impressive without all the fuss. It’s proof that the most beloved desserts often come from the humblest beginnings, and there’s something so satisfying about creating something this delicious with such minimal effort. Grandma always believed that good desserts should bring people together, not stress out the baker, and this recipe embodies that philosophy perfectly.
What are your favorite easy dessert solutions for unexpected company? I’d love to hear about the recipes that save the day when you need something sweet in a hurry! And if you’re looking for more tropical-inspired treats, check out this grilled pineapple recipe that’s perfect for summer gatherings and pairs beautifully with this cake.
May this effortless dessert become your secret weapon for creating sweet memories with the people you love, proving that the best treats don’t always require the most work.
Grandma’s Pineapple Dump Cake
Equipment
- 1 9×13-inch baking dish Grease with butter or nonstick spray.
- 1 Can opener For opening the crushed pineapple can.
- 1 Measuring cup For melted butter.
- 1 small saucepan Optional – for melting butter gently.
- 1 Spatula or large spoon For spreading pineapple evenly.
Ingredients
- 20 oz canned crushed pineapple Do not drain, keep all the juice.
- 1 box yellow cake mix Use dry, do not prepare as directed.
- 1 cup unsalted butter Melted, this is what makes the crust golden.
- 1/4 cup brown sugar (optional) For extra caramel flavor.
- 1/3 cup shredded coconut (optional) Adds a tropical twist.
- 1/3 cup chopped pecans or walnuts (optional) Adds crunch.
Instructions
- Preheat your oven to 350°F (175°C). Grandma always said to start with a warm oven“cold ovens make sad cakes,” she used to tell me.
- Pour the [canned crushed pineapple] juice and all into the bottom of your greased dish. Use a spatula to spread it evenly. I remember watching Grandma smooth it out gently, saying the juice was “liquid gold.”
- Evenly sprinkle the [yellow cake mix] over the pineapple. Don’t stir it. I can still hear Grandma’s voice: “Just let it lie like a blanket it knows what to do.”
- If you're feeling fancy, sprinkle on [brown sugar], [shredded coconut], and [chopped nuts]. Grandma would say, “This is where you give it your personality.”
- Gently pour the [melted butter] over the top, trying to cover as much of the dry cake mix as possible. This is where the crust turns into golden magic.
- Slide it into the oven and bake for 45–55 minutes, or until the top is bubbly and golden brown. Grandma’s rule? “Don’t you dare open the oven for the first 30 minutes!”
- Let the cake rest for about 15 minutes before serving. It sets beautifully and tastes divine warmm, especially with a scoop of vanilla ice cream.
Notes
- Substitutions: You can use white or spice cake mix instead of yellow. Vegan butter or coconut oil works well for dairy-free versions.
- Variations: Try half cherry pie filling for a cherry-pineapple twist. Add cinnamon and nutmeg for a cozy holiday flavor.
- Storage: Keeps covered at room temperature for 2–3 days or refrigerate for up to a week. Reheat in the oven to restore crispiness.
- Serving Ideas: Best served warm with vanilla ice cream or whipped cream. Jasmine’s tip? “It’s even better the next morning with coffee.”
