Pineapple Dump Cake Without Cherries

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 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

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.
4. Spread the crushed pineapple and the drained tidbits in the bottom of the prepared pan.  
5. Sprinkle the cake mix over the pineapple. Do not press or stir. 
6. Sprinkle the reserved pineapple juice over the cake mix to moisten it. 
7. Drizzle the melted butter over the remaining dry parts of the cake mix. 
8. Crumple the brown sugar over the cake before covering with foil. 
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. 
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:

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

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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

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Course Dessert Recipes

Cuisine American

Makes 10 servings

Per Serving 302 kcal

HELPFUL KITCHEN TOOLS

9x13 Pyrex pan

Ingredients

 

US CustomaryMetric

1x2x3x

• ▢ 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

US CustomaryMetric

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.

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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.