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    Home | Recipes | Dessert Recipes

    Pineapple Dump Cake Without Cherries

    Published: Jun 3, 2021 · Modified: Apr 18, 2023 by Sarah Mock As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    Pineapple dump cake uses a box of cake mix, canned pineapple, butter and a bit of brown sugar baked in one pan for an easy dessert that is a crowd-pleaser.

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    Pineapple Dump Cake Recipe

    If you love pineapple and want more pineapple recipes be sure to try my pineapple cheeseball or Hawaiian pasta salad. The internet-famous Disney Ohana noodles has pineapple juice in the recipe!

    🥰 Why this recipe works

    • 2 cans of pineapple and a box of cake mix and a bit of melted butter and you have a dessert without trying.
    • Made in one pan so minimal dished to wash!
    • An easy recipe to take to picnics and family reunions that everyone will love.

    🍍 Ingredients needed:

    Pineapple Dump Cake ingredients on a wooden surface with text overlay
    Pineapple Dump Cake Ingredients
    • Canned Pineapple – BOTH can of crushed pineapple and pineapple tidbits. (save the juice!)
    • Cake mix – I use yellow or white cake mix.
    • Pineapple Juice - save the pineapple juice from the canned tidbits
    • Butter – melted, I use salted butter but use unsalted if you prefer
    • Brown Sugar – This is going to be sprinkled over the top before baking the cake

    🥣 Directions

    Pineapple Dump Cake horizontal image
    1. Preheat oven to 350.
    2. Spray a 9×13 baking pan with non-stick pan spray. 
    3. Drain the pineapple tidbits and save the juice for later in this recipe. pineapple tidbits and crushed pineapple in a 9 13 pan
    4. Spread the crushed pineapple and the drained tidbits in the bottom of the prepared pan.  white cake mix added to Pineapple Dump Cake
    5. Sprinkle the cake mix over the pineapple. Do not press or stir. adding pineapple juice to Pineapple Dump Cake before baking
    6. Sprinkle the reserved pineapple juice over the cake mix to moisten it. adding melted butter to Pineapple Dump Cake before baking
    7. Drizzle the melted butter over the remaining dry parts of the cake mix. adding brownsugar to Pineapple Dump Cake before baking
    8. Crumple the brown sugar over the cake before covering with foil. foil covered 9 x 13 pan
    9. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the top of the cake is golden brown and crunchy. Pineapple Dump Cake horizontal image
    10. Remove from the oven and serve with ice cream and/or whipped cream.

    🧁 More Dump Cake Recipes

    Blackberry Dump Cake -is the one-pan dessert that uses either fresh blackberries or frozen blackberries, white cake mix, melted butter and a sprinkle of brown sugar.

    Rhubarb Dump Cake - without jello is the one-pan dessert that uses either fresh rhubarb or frozen rhubarb, yellow cake mix, melted butter and a sprinkle of cinnamon & nutmeg.

    Pineapple dump cake - a box of cake mix, canned pineapple, butter and a bit of brown sugar baked in one pan for an easy dessert that is a crowd-pleaser.

    Frequently asked questions, answers and tips:

    Does this cake need to be refrigerated?

    Once the cake has been cooled, store it in the refrigerator covered with plastic wrap or foil.

    How to reheat this cake.

    I scoop a portion into a microwave safe bowl and microwave on high for 2 minute. Be careful for hot spots in the cake.

    Cake mix tips:

    Sprinkle the cake mix over the fruit and do not press it down. By pressing it you can form a crust and not allow the cake mix to fully hydrate leaving dry cake mix on the surface.

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    Send Me The Recipe

    💖 Want to save this recipe? 💖 Enter your email below and we'll send the recipe straight to your inbox.

    Pineapple Dump Cake Recipe square image

    Pineapple Dump Cake

    Sarah Mock
    Pineapple dump cake uses a box of cake mix, canned pineapple, butter and a bit of brown sugar baked in one pan for an easy dessert that is a crowd-pleaser.
    4.58 from 28 votes
    Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep time for the recipePrep Time 5 minutes mins
    Cook time for the recipeCook Time 45 minutes mins
    total time to prep and cook the recipe.Total Time 50 minutes mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Dessert Recipes
    Cuisine American
    Makes 10 servings
    Per Serving 302 kcal

    HELPFUL KITCHEN TOOLS

    9x13 Pyrex pan

    Ingredients
     

    • 1 20 ounce can pineapple tidbits (drained, juice reserved)
    • 1 20 ounce can pineapple, crushed
    • 1 box Cake mix
    • ½ cup butter (melted)
    • ⅓ cup brown sugar

    Instructions
     

    • Preheat oven to 350.
    • Spray a 9×13 baking pan with non-stick pan spray. 
    •  Drain the pineapple tidbits and save the juice for later in this recipe.
      1 20 ounce can pineapple tidbits
    • Spread the crushed pineapple and the drained tidbits in the bottom of the prepared pan. 
      1 20 ounce can pineapple tidbits, 1 20 ounce can pineapple, crushed
    • Sprinkle the cake mix over the pineapple. Do not press or stir. 
      1 box Cake mix
    • Sprinkle the reserved pineapple juice over the cake mix to moisten it. 
    • Drizzle the melted butter over the remaining dry parts of the cake mix.
      ½ cup butter
    • Crumple the brown sugar over the cake before covering with foil. 
      ⅓ cup brown sugar
    • Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the top of the cake is golden brown and crunchy. 
    • Remove from the oven and serve with ice cream and/or whipped cream.

    Notes

    Does this cake need to be refrigerated?
    Once the cake has been cooled, store it in the refrigerator covered with plastic wrap or foil.
    How to reheat this cake.
    I scoop a portion into a microwave safe bowl and microwave on high for 2 minute. Be careful for hot spots in the cake.
    Cake mix tips:
    Sprinkle the cake mix over the fruit and do not press it down. By pressing it you can form a crust and not allow the cake mix to fully hydrate leaving dry cake mix on the surface.

    Nutrition

    Serving: 1servingCalories: 302kcalCarbohydrates: 49gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 441mgPotassium: 45mgFiber: 1gSugar: 29gVitamin A: 284IUVitamin C: 1mgCalcium: 122mgIron: 1mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

    Sarah Mock of savoringthegood.com headshot 2018

    👩🏻‍🍳 Sarah Mock

    CEO/Owner/Founder/Culinary Blogger

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

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    3247 shares
    • Facebook324
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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah Mock

      August 10, 2022 at 2:36 pm

      Janet,
      I love that you share with friends and neighbors. Food is meant to be shared.

      Sarah

    2. Janet Wilson

      August 09, 2022 at 3:01 pm

      5 stars
      This is one of my favorite cake recipes. I am a widow, when I make this, I share it with friends and neighbors.
      Ready to bake it now.

    3. Sarah Mock

      October 30, 2021 at 4:32 pm

      I would make and bake it up to 2 days in advance of serving. I would not make it without baking it.

    4. Dawn

      October 28, 2021 at 2:45 pm

      Can this cake be made 2 days in advance?

    5. Natalie

      June 10, 2021 at 9:34 am

      5 stars
      Quite delicious cake. Perfect for summer. My family loved it. Will make it again soon.

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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