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 something irresistibly cozy about a dessert that’s as simple as pie but tastes way more festive and comforting. This Pineapple Dump Cake Recipe is exactly that—juicy crushed pineapple mingling with a golden, buttery topping that bakes up warm and bubbly, perfect for kicking back on a busy day or impressing guests without fuss.

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

I have to admit, this Pineapple Dump Cake Recipe quickly became one of my weeknight heroes—and trust me, it's not just the ease that has me hooked. The vibrant pineapple juices perfectly balance the buttery, crisp topping. Every time I make this, it feels like a little celebration in my kitchen.

Effortless layering: Just dump and sprinkle—the name says it all. You don’t need a mixer or fancy steps to get a scrumptious dessert.
Flavor-packed: The pineapple adds a bright, tangy sweetness that plays beautifully against the rich, brown sugar buttery crust.
Versatility: It’s a fantastic base for tweaking—add spices, swap fruits or even nuts to make it your own.
Great for last-minute guests: You can throw this together with pantry staples and have a warm, comforting dessert on the table in under an hour.

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

This pineapple dump cake thrives on its simple, reliable ingredients that play off each other like old friends. The key is choosing quality canned pineapple packed in juice (not syrup) to keep the sweetness natural and vibrant, while the yellow cake mix and butter create that perfectly golden, crunchy topping we all swoon for.

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 (undrained): Using undrained crushed pineapple delivers juicy sweetness and the moisture needed to keep the cake tender and moist throughout.
Yellow cake mix: This adds structure and flavor without extra effort—look for a classic mix without pudding in it for best results.
Brown sugar: Adds depth and caramelly undertones to the topping that compliment the pineapple's tang.
Unsalted butter (melted): Butter melts into the cake mix, creating that beautiful golden crust; melted helps coat evenly, but slicing it into pats can add texture.

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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

This Pineapple Dump Cake Recipe feels like a perfect blank canvas to me. I love adding my personal touch—sometimes a sprinkle of cinnamon or a handful of shredded coconut on top before baking, and other times just sticking to the classic for that nostalgic vibe. You really can’t go wrong.

Variation: One of my favorite tweaks is tossing in chopped pecans or walnuts between the pineapple and cake mix layers—it adds a lovely crunch that balances the softness.
Dietary swap: You can easily use a gluten-free cake mix to keep it accessible for friends who avoid gluten.
Seasonal flair: Swap pineapple for canned peaches or cherry pie filling to mix things up seasonally.

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

Step 1: Prep your baking dish and pineapple layer

Start by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish with butter or nonstick spray. Pour the two cans of crushed pineapple, including all that lovely juice, evenly into the bottom of the dish. This juicy base is what keeps the cake moist and flavorful, so no draining here—trust me on that.

Step 2: Sprinkle the cake mix and brown sugar

Next, take your yellow cake mix and sprinkle it evenly over the pineapple. Don’t worry about smoothing it out perfectly—the cake mix will spread and bake into a crispy topping. Then, sprinkle the brown sugar evenly on top. This creates that addictive caramelized sweetness on the finished cake.

Step 3: Drizzle with melted butter

Now, pour the melted butter over the entire top, making sure to cover as much of the dry cake mix as possible. This is key—it helps the cake become beautifully golden and crispy instead of dry and crumbly. I like to drizzle slowly and then give the pan a little gentle shake to help spread the butter if needed.

Step 4: Bake and enjoy

Pop the dish onto the middle rack of your oven and bake for about 40-45 minutes. You’ll know it’s done when the top is golden brown and you see it bubbling around the edges—a wonderful signal of all that juicy goodness inside. Let it cool for 10-15 minutes before serving; this little resting time helps it set perfectly while staying warm and gooey.

Top Tip

After making this Pineapple Dump Cake Recipe many times, I learned a few little tricks that help turn it from good to unforgettable. They’re simple, but trust me, they enhance both texture and flavor without adding any effort.

Butter distribution: Make sure the melted butter is drizzled to touch most of the dry mix—patchy coverage leads to dry spots, which nobody wants.
Rack positioning: Baking on the middle rack ensures even heat and perfectly golden topping without burning.
Let it rest: Patience! Let the cake cool for a bit before digging in. This helps the layers settle for the ideal scoopable texture.
Butter texture variation: If you want a bit more texture, slice cold butter into thin pats to scatter instead of pouring melted butter—you’ll get a slightly chunkier, rustic crunch.

How to Serve Pineapple Dump Cake Recipe

Pineapple Dump Cake - Serving Suggestion

Garnishes

I love topping this cake with a generous scoop of vanilla ice cream—it melts ever so slightly into the warm cake. Sometimes I add a maraschino cherry on top for that classic retro vibe, or sprinkle a light dusting of toasted coconut for a tropical flair that pairs beautifully with the pineapple.

Side Dishes

This pineapple dump cake pairs wonderfully with grilled chicken or pork for an easy weeknight meal. If you’re serving it at a potluck or BBQ, a simple green salad or cola-braised greens offer a fresh counterpoint to the rich sweetness of the dessert.

Creative Ways to Present

I’ve made this in a pretty glass trifle bowl layered with whipped cream for a fancy-yet-easy presentation at holiday gatherings. Another favorite: serve in individual ramekins with a drizzle of caramel sauce and a sprig of fresh mint—impressive but totally doable!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge—this cake keeps its moisture beautifully for up to 3 days. Just cover it well to avoid fridge smells sneaking in.

Freezing

Freezing pineapple dump cake works if you wrap it tightly in foil or plastic wrap. I’ve frozen portions successfully for up to 2 months. When thawing, I just put it in the fridge overnight, which helps keep the texture intact.

Reheating

Reheating in the microwave for 20-30 seconds works perfectly if you want a quick warm-up. Otherwise, reheating in a 325°F oven for about 10 minutes revives the crisp topping nicely without drying it out.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned for this recipe?

Using fresh pineapple is possible, but it’s best to finely chop it and add a bit of extra juice or light syrup to replicate the moisture from canned pineapple juice. Otherwise, the cake might turn out a bit dry.

What’s the best way to avoid uneven baking in a dump cake?

Baking on the middle oven rack helps to distribute heat evenly. Also, ensuring the butter is melted and drizzled thoroughly over the dry cake mix prevents dry spots and promotes uniform browning.

Can I prepare this Pineapple Dump Cake Recipe ahead of time?

Absolutely! You can layer the pineapple, cake mix, and sugar, then cover and refrigerate for up to 24 hours. Wait to add the melted butter until just before baking to keep the topping fresh and crisp.

Is this dump cake recipe suitable for dietary restrictions?

Yes, by swapping the regular yellow cake mix for a gluten-free or vegan-friendly cake mix and using vegan margarine instead of butter, you can adapt this recipe for various dietary needs without sacrificing flavor.

Final Thoughts

This Pineapple Dump Cake Recipe is the kind of dessert I find myself coming back to again and again because it’s so forgiving and yet so delicious. It’s like the culinary equivalent of a warm hug—comforting, sweet, and effortlessly wonderful. Give it a try and I promise it’ll become one of your go-to desserts too!