Name: Pineapple Dump Cake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 2 20-ounce cans crushed pineapple undrained; 15.25 ounce yellow cake mix; ½ cup brown sugar; 1 cup (2 sticks) unsalted butter melted

There’s just something so irresistibly cozy about this Pineapple Dump Cake Recipe. The way the sweet pineapple shines through a golden, buttery crust makes it a total winner when you want a dessert that’s effortless but seriously comforting.

A white textured plate holds a golden brown crisp dessert layer that looks crumbly with small chunks and a slightly rough texture around the edges. On top of this is a creamy white scoop of ice cream, smooth and rounded. A bright red cherry sits at the peak of the ice cream, adding a pop of color. In the background, there is a white bowl filled with more white creamy ice cream scoops and a small clear glass jar with bright red cherries. The surface is a white marbled texture, and a folded teal cloth lies next to the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pineapple Dump Cake Recipe
Top Tip
How to Serve Pineapple Dump Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pineapple Dump Cake Recipe

Why You'll Love This Recipe

Honestly, I fell in love with this Pineapple Dump Cake Recipe the first time I made it because it’s just about the easiest dessert ever, but the flavors feel like you’ve put in way more effort. You just dump and bake — and the results? Simply divine every time.

Super Simple Prep: No fuss, no mixer, no complicated steps—just dump ingredients, layer, and bake.
Unequaled Flavor: The tangy pineapple combined with buttery, sweet cake topping is absolutely addictive.
Versatile Dessert: It pairs wonderfully with ice cream or whipped cream, making it perfect for any occasion.
Perfect Crowd-Pleaser: Easy to scale up or down, great for potlucks, and a guaranteed hit with family or friends.

A white textured plate with a layer of golden baked pineapple cobbler on the bottom showing a crispy, crumbly surface and soft, juicy pineapple chunks underneath. On top of the cobbler is a scoop of smooth, creamy white ice cream that is slightly melting. A bright red cherry sits on the ice cream. A silver spoon holds a scoop of the cobbler and melting ice cream near the plate. The background has stacked white plates and a white marbled surface under the plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each component in this Pineapple Dump Cake Recipe plays its part perfectly. The canned crushed pineapple brings juicy sweetness and moisture, while the dry cake mix forms that crisp, cakey topping. Add brown sugar for caramel notes, plus melted butter to crisp up the crust beautifully.

Flat lay of two cans of crushed pineapple with juice, a mound of yellow cake mix, a pile of brown sugar crystals, and several golden sticks of unsalted butter arranged neatly on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Crushed pineapple: Using canned and undrained ensures enough juice so the cake stays moist and flavorful.
Yellow cake mix: The dry mix bakes up crispy on top while softening underneath—a crucial texture balance.
Brown sugar: Adds a rich caramel flavor and extra sweetness that browns nicely in the oven.
Unsalted butter: Melted and drizzled, it creates that golden crust and keeps everything rich without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this Pineapple Dump Cake Recipe straightforward, but there are plenty of fun tweaks you can try to make it your own. I’ve played around with a few and found some favorites worth sharing.

Variation: Sometimes I swap out half the pineapple for crushed pecans or shredded coconut for an extra texture and toasty flavor twist—delicious and adds a little crunch!
Diet-Friendly: For a lighter version, try a sugar-free cake mix and swap butter for coconut oil, though it won’t be quite as rich but still tasty.
Seasonal Twist: When pineapple is a little tame, I mix in fresh diced mango or berries to brighten the flavor.

Step-by-Step: How I Make Pineapple Dump Cake Recipe

Step 1: Prep Your Pan and Pineapple Base

First things first—preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Then pour both cans of crushed pineapple (juice and all) evenly into the dish. This juicy layer is the heart of the cake, so spread it carefully so it’s nice and even for baking.

Step 2: Layer the Cake Mix and Sugar

Next, sprinkle the dry cake mix completely over the pineapple. Don’t worry if it looks like a lot—that’s the magic that forms the crisp topping. Then, sprinkle the brown sugar evenly on top. This will add that wonderful caramelized sweetness everyone loves.

Step 3: Butter Makes It Better

Melt 1 cup (2 sticks) of unsalted butter and drizzle it evenly across the top. Make sure it covers as much of the dry cake mix as you can—this prevents it from drying out and helps the crunchy golden crust develop. This is a step I learned the hard way after dry patches appeared the first few times I tried it.

Step 4: Bake and Let It Set

Pop the dish on the middle oven rack and bake for about 40-45 minutes. You’re looking for a bubbly, golden-brown top—that’s your cue! When it’s done, let it cool for 10-15 minutes. This little rest helps it set up while staying warm and gooey inside.

Top Tip

Over the years, a few small adjustments have made this Pineapple Dump Cake Recipe foolproof and extra tasty. I’m sharing these so you get that perfect crunchy top with a moist, flavorful center every single time.

Butter Distribution: Instead of just pouring melted butter, try slicing it into thin pats and placing them evenly on top—this helps prevent any dry spots.
Even Baking: Always bake on the middle rack to ensure the cake cooks evenly without burning the top.
Let It Rest: Don’t rush to serve it right away—allow the cake to cool 10-15 minutes; it holds its shape better and you get that warm, luscious texture everyone craves.
Grease the Pan Well: A lightly greased pan keeps the bottom from sticking without adding extra fat or changing flavors.

How to Serve Pineapple Dump Cake Recipe

pineapple dump cake - Serving Suggestion

Garnishes

I usually top servings with a big scoop of vanilla ice cream and a maraschino cherry—the cold creaminess with warm, gooey pineapple is pure bliss. Sometimes a dollop of whipped cream or a sprinkle of toasted coconut works wonders too.

Side Dishes

For casual dinners, I love serving this alongside a simple cup of coffee or tea, which really balances the sweetness. At gatherings, pair it with fresh fruit salad or light sorbets to keep things refreshing.

Creative Ways to Present

For special occasions, I’ve baked this in smaller ramekins for individual portions, then topped each with a sprig of mint. It makes for an adorable presentation that feels more upscale. You could also drizzle caramel sauce on top for extra indulgence.

Make Ahead and Storage

Storing Leftovers

I store leftover pineapple dump cake in an airtight container in the fridge, and it keeps well for up to 3 days. To enjoy, I usually let it come to room temperature or warm it slightly—it tastes almost like freshly baked that way.

Freezing

This cake freezes nicely, which is great if you want to prep ahead. Wrap individual portions tightly in plastic wrap and store in freezer-safe bags for up to 2 months. When ready, thaw overnight in the fridge before warming.

Reheating

I find reheating in the microwave for 20-30 seconds works best for single servings, keeping the gooey texture intact. For the whole dish, cover loosely with foil and warm in the oven at 325°F until heated through.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned for this Pineapple Dump Cake Recipe?

Fresh pineapple tends to have less juice than canned, which might cause the cake to bake up dryer. If you want to try fresh, be sure to add some pineapple juice or a bit of water to keep it moist. Crushing the pineapple finely also helps.

Why is it called a "dump cake"?

The name "dump cake" comes from the simple preparation method where you literally dump the ingredients into the pan instead of mixing or beating them. It’s all about easy layering and baking, which is why it’s a favorite quick dessert.

Can I use a different cake mix for this recipe?

Absolutely! While I recommend yellow cake mix for that classic buttery flavor, you can swap in white, spice, or even funfetti cake mixes to suit your mood. Just keep in mind different mixes may alter the final flavor and texture slightly.

How do I prevent the cake from drying out?

Making sure the melted butter covers as much of the cake mix as possible is key to keeping it moist and flavorful. Also, don’t overbake; check the cake a few minutes before time is up to avoid drying out, and always let it rest after baking—it locks in moisture.

Final Thoughts

This Pineapple Dump Cake Recipe is a true kitchen gem for me—so quick to whip up yet packed with nostalgic flavor that never fails to bring smiles to the table. Give it a try and make it your own; once you experience that first warm, buttery bite with pineapple sweetness, you’ll want to make it again and again, just like I do.