Pineapple Dump Cake Recipe

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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Here is why this recipe is amazing:

• 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 to make Pineapple Dump Cake:

• 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

How to make Pineapple Dump Cake

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.

Frequently asked questions, answers and tips:

More dessert recipes to try:

• Rhubarb Dump Cake
• Blackberry Dump Cake – uses either fresh blackberries or frozen blackberries
• Apple Dump Cake
• Black Raspberry Pie

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.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

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Course Dessert Recipes

Cuisine American

Servings 10 servings

Calories 302 kcal

Equipment

• 9×13 Pyrex pan

Ingredients

  

1x2x3x

• 1 20 ounce can pineapple tidbits drained, juice reserved
• 1 20 ounce can pineapple, crushed
• 1 box Cake mix
• 1/2 cup butter melted
• 1/3 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.
• 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.
  

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

Tried this recipe?Let us know how it was!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.