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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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:
- 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
- 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.
🧁 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:
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.
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📖 Recipe
Pineapple Dump Cake
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!
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
Nutrition
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.
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👩🏻🍳 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.
Sarah Mock
Janet,
I love that you share with friends and neighbors. Food is meant to be shared.
Sarah
Janet Wilson
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
I would make and bake it up to 2 days in advance of serving. I would not make it without baking it.
Dawn
Can this cake be made 2 days in advance?
Natalie
Quite delicious cake. Perfect for summer. My family loved it. Will make it again soon.