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Pineapple dump cake is like a tropical vacation in a pan! The sweet pineapple filling along with the buttery cake topping really sends this dessert over the top. A giant scoop of vanilla ice cream is all it needs to take you to that dreamy island getaway — much cheaper than an actual plane ticket!
I am a big fan of dump cakes. As you can see, I’m a fan of all the flavors: blueberry, apple, or cherry, and now pineapple! Dump cakes are easily my favorite way to bake a fruit filled cake nowadays because of the low effort yet great tasting results. You can’t beat it!
The pineapple gives the cake a tropical sweetness while the buttery topping adds a hint of richness. A variety of nuts can be used to top the cake, such as pecans, walnuts or almonds, making it a versatile and customizable treat. This cake is perfect for potlucks, backyard barbecues or just a simple dessert to enjoy at home. With its ease of preparation and flavor-packed results, pineapple dump cake will quickly become a favorite.
Why is it called a dump cake?
It’s a rather interesting, not super tantalizing name for a cake, but it is straight-forward. This crowd-pleaser of a dessert is called a dump cake because there is no mixing involved. You simply layer (dump) the ingredients into a prepared pan and bake.
Why You’ll Love This
- Easy as 1, 2, 3! I’m not kidding when I say it’s easy as 1, 2, 3. There’s three easy layers and you just dump it all in layer after layer. The fruit layer, the cake mix layer, then the butter layer! Yes, and it somehow becomes cake. Trust the process.
- Perfect for any occasion. Whether you’re hosting a backyard barbecue or having friends over, this cake is always sure to please and since it’s basically like a sheet cake, it is perfect for large gatherings or just a small family get-together.
- Customizable. Choose to add your favorite nuts or other ingredients for added flavor or texture.
Ingredients You’ll Need
This short ingredient list for pineapple dump cake is just what you need for a quick and easy dessert recipe! Make sure to scroll down to view the full recipe for exact measurements.
- Crushed pineapples – I like using crushed vs. diced because I like the consistency and texture more of when crushed is baked but you may feel free to use what you like or have.
- Boxed white cake mix
- Butter
How To Make Pineapple Dump Cake
Ready, get set, dump! Here’s a quick overview of how to make pineapple dump cake. Be sure to scroll to the bottom of this post for the full recipe.
Set oven and prepare baking pan. Preheat oven to 350 degrees Fahrenheit and lightly spray a 9×13 inch baking dish or pan.
Dump the first layer. Make sure to drain the crushed pineapples of as much liquid as possible then pour the fruit into the prepared baking dish and gently spread or shake to make it an even layer.
Dump the second layer. Evenly spread the cake mix on top of the pie filling and shake to make sure it is an even layer.
Dump the final layer. Finally, pour the butter all over the cake mix ensuring to saturate as much of the cake mix as possible. I held onto the sides of the baking pan and gently guided the melted butter all around the cake mix.
Bake! Bake uncovered for 45 minutes then let cool for 15 minutes before serving.
Recipe Tips, Substitutions, and Variations
- Add in some extra flavors. For an added flavor boost, try adding coconut flakes to the mixture. This will add more texture and sweetness to the cake and make it even better than before.
- Top it off. To take the treat up a notch, serve with a side of ice cream or whipped cream for an indulgent sweet ending to any meal.
- Nutty fan? If you like nuts in your desserts (I am not one of those people), chopped pecans or walnuts would be lovely. Hazelnuts too, actually.
- Serve warm or cold. This dump cake is great served warm or cold.
- Even layers ensure even baking. Make sure everything is in an even layer so you don’t get uncooked areas, especially with the baking mix.
- DO NOT MIX. I cannot emphasize this enough. I know it is so tempting to want to mix everything together and it’s so confusing as to how it all comes together if you don’t mix it but trust the process! I promise you it works and you don’t have to mix the cake mix with the liquid for it to work. It’s magic, I know, kind of weird but kind of cool.
- Fruit variations. As mentioned previously, if pineapple dump cake isn’t your flavor of choice, blueberry, apple, or cherry may be better suited for you.
Storage and Reheating Instructions
Once the cake has cooled to room temperature, you can either tightly wrap the baking dish with foil or plastic wrap and keep on the countertop for up to 3 days. Alternatively, if you want to keep it for longer, you can put it in the refrigerator for up to 1 week. You may also store it in a glass container with a lid.
What to Serve with Pineapple Dump Cake
I personally love serving all my dump cakes with a giant scoop of vanilla ice cream. Who doesn’t love a cake a la mode? Strawberry Ice Cream would be a great flavor combination too!
Pineapple Dump Cake
Equipment
Ingredients
- 40 ounces (1191 g) crushed pineapple, juices drained well. You'll need two cans, they come in 20 ounce cans.
- 15.25 ounce (432 g) box of white cake mix
- 1 cup (227 g) butter, melted
Instructions
- Preheat oven to 350 °F (177 °C) and lightly spray 9×13" pan with cooking spray.
- Dump the drained pineapple into the bottom of the baking pan and shake or use a spatula to make sure it is in an even layer.
- Next, dump the white cake mix on top and make sure it is in an even layer with no huge lumps visible.
- Finally, pour the butter all over the top of the white cake mix ensuring most of the cake mix is saturated. DO NOT MIX.
- Bake for 45-50 minutes. The pineapple should be bubbling around the edges and the cake mix should be a golden brown.
- Remove from oven and let cool for 15 minutes before serving.
