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.
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 have pineapple juice in the recipe!
- 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:
Recipe Card?
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🥣 Directions
- 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.
- Spread the crushed pineapple and the drained tidbits in the bottom of the prepared pan.
- Sprinkle the cake mix over the pineapple. Do not press or stir.
- 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.
- Crumple the brown sugar over the cake before covering with foil.
- 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.
Frequently asked questions, answers and tips:
Once the cake has been cooled, store it in the refrigerator covered with plastic wrap or foil.
I scoop a portion into a microwave safe bowl and microwave on high for 2 minute. Be careful for hot spots in the cake.
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.
Ingredients
- 1 20 ounce can (1 20 ounce can) pineapple tidbits drained, juice reserved
- 1 20 ounce can (1 20 ounce can) pineapple, crushed
- 1 box (1 box) Cake mix
- ½ Cup (113.5 Gram) Butter melted
- ⅓ Cup (73.33 Gram) 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 (113.5 Gram) Butter
- Crumple the brown sugar over the cake before covering with foil.⅓ Cup (73.33 Gram) 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.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 16 years Sarah helps the home cook prepare her recipes with professional results.
Janet Wilson says
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.
Sarah Mock says
Janet,
I love that you share with friends and neighbors. Food is meant to be shared.
Sarah
Michele says
Do you put the pineapple juice in from the crushed pineapple?
Dawn says
Can this cake be made 2 days in advance?
Sarah Mock says
I would make and bake it up to 2 days in advance of serving. I would not make it without baking it.
Natalie says
Quite delicious cake. Perfect for summer. My family loved it. Will make it again soon.