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 undeniably comforting about a Pineapple Dump Cake Recipe that’s both sweet and effortlessly delicious. The way the golden cake topping crisps up over juicy pineapple is pure magic, making this a perfect treat to whip up when you want a fuss-free dessert that still wows.

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’ve made this Pineapple Dump Cake Recipe more times than I can count, and honestly, it’s the kind of dessert that makes you look like a baking rockstar without breaking a sweat. It’s one of those easy, throw-it-together desserts that never fails to impress friends and family with its sweet, tangy layers and buttery crunch.

Simple Ingredients: You only need four pantry staples, making it super accessible and quick to prepare.
Quick Prep: This dump cake comes together in under 10 minutes — perfect for when you want dessert pronto.
Delicious Texture: The crisp, buttery top contrasts gorgeously with the sweet, juicy pineapple underneath.
Versatile Serving: Serve it warm with ice cream, or let it cool for a delightful snack anytime.

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 ingredient in this Pineapple Dump Cake Recipe plays a starring role that’s easy to overlook until you see how perfectly they blend together. Here’s the lowdown on what you’ll need and why these choices make the cake sing.

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): The juice keeps the cake moist and infuses tropical sweetness throughout.
Yellow Cake Mix: This brings that classic cake flavor and crumbly texture without the work of making batter from scratch.
Brown Sugar: Adds richness and a gentle caramel note that pairs beautifully with pineapple.
Unsalted Butter (melted): Butter provides a golden, crisp topping and a smooth, luscious bite.

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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 love experimenting with this Pineapple Dump Cake Recipe by swapping things up depending on the occasion or who I’m serving. The beauty is in its flexibility—don’t be shy about making it your own!

Variation: I once added chopped pecans on top before baking for a nutty crunch, which my family went crazy over.
Dietary Tips: Try using a gluten-free yellow cake mix if needed—you’ll hardly notice the difference!
Seasonal Shifts: Swap pineapple for canned peaches or cherries to match the season or your mood.

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

Step 1: Prep Your Pan and Pineapple

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish—either butter or nonstick spray works well. Then, pour your two cans of crushed pineapple with all its juice evenly into the dish. This juicy layer is the heart of the cake, so spreading it out nice and evenly ensures every bite gets that sweet, tropical vibe.

Step 2: Layer the Cake Mix and Brown Sugar

Sprinkle the dry yellow cake mix evenly over the pineapple layer, covering it completely but don’t press down—it’s okay if some pineapple peeks through. Next, scatter the brown sugar on top, aiming for even distribution to get that caramelized sweetness baked in.

Step 3: Drizzle Butter and Bake

Finally, drizzle the melted butter over the top, trying to cover as much of the dry mix as possible. This step is crucial because it helps the cake mix crisp up beautifully while locking in moisture. Pop it in the oven on the middle rack and bake for 40–45 minutes, until the top turns golden brown and you see the edges bubbling with pineapple juices.

Step 4: Rest and Serve

Once baked, let the cake cool for about 10 to 15 minutes. This resting period lets everything set up just enough so it’s warm and gooey but not runny. Serve it up with a scoop of vanilla ice cream and a maraschino cherry for that classic finish that will have everyone asking for seconds.

Top Tip

From my kitchen to yours, here are the insider tips that make this Pineapple Dump Cake Recipe shine every single time. Trust me, these little pointers can be total game-changers.

Butter Distribution: Melt and drizzle the butter slowly to cover as many dry spots as possible, which ensures the topping crisps evenly without dry patches.
Don’t Stir Layers: Resist the urge to mix the layers—the magic is in the way the dry cake sits atop the juicy pineapple before baking.
Bake in the Center: Keeping the cake on the middle oven rack guarantees even heat exposure, stopping the edges from getting too brown before the middle is done.
Rest Before Serving: letting it cool a bit prevents the juices from spilling out but keeps the inside perfectly gooey.

How to Serve Pineapple Dump Cake Recipe

Pineapple Dump Cake - Serving Suggestion

Garnishes

I usually keep it simple—vanilla ice cream is my go-to. There’s something about the creamy coolness paired with the warm, sweet cake that’s pure comfort. Sometimes, I add a bright red maraschino cherry on top, not just for the pop of color but because it’s a nostalgic finishing touch I can’t resist.

Side Dishes

I love serving this dessert alongside a light cup of coffee or even a chilled glass of sparkling wine for a celebratory vibe. It’s sweet enough to stand alone, but those pairings bring a lovely balance.

Creative Ways to Present

For special occasions, I’ve served this dump cake in individual ramekins — it makes it feel extra special and guests love the personal touch. You can also sprinkle toasted coconut flakes on top for added texture and flair that ties into the tropical pineapple vibe beautifully.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they keep well for up to 3 days. When I scoop out a portion, I make sure to cover it well so the topping doesn’t lose its crispness too quickly.

Freezing

Freezing the cake in portions wrapped tightly in plastic wrap works great. When I’m ready for dessert, I thaw it overnight in the fridge and it maintains its lovely texture once reheated.

Reheating

I find reheating smaller servings in the microwave for about 20-30 seconds does the trick, reviving that warm gooeyness without turning it soggy. Alternatively, a few minutes in a low oven helps restore crispiness on the top.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned for this dump cake?

While canned crushed pineapple with juice is ideal for this recipe because it provides the right moisture and sweetness, you can use fresh pineapple if you chop it finely and add a bit of pineapple juice or water to replace the canned juice. Be sure to balance the moisture so the cake isn’t too wet or dry.

What if I don’t have brown sugar?

If you don’t have brown sugar, you can substitute with an equal amount of white granulated sugar mixed with a teaspoon of molasses if you have it. This will mimic the flavor depth and moisture brown sugar provides in the topping.

Can I make this gluten-free?

Absolutely! Use a gluten-free yellow cake mix, which is widely available at many grocery stores. The rest of the ingredients are naturally gluten-free, so just ensure your cake mix fits your dietary needs.

Why is it called a dump cake?

It’s called a dump cake because you literally “dump” the ingredients on top of each other without mixing. This method simplifies baking and creates a delicious layered dessert with minimal effort and clean-up.

Final Thoughts

This Pineapple Dump Cake Recipe is one of those gems that’s stood the test of time in my kitchen and in many others’. It’s the kind of dessert that’s both nostalgic and surprisingly sophisticated in flavor, yet so simple you’ll want to make it again and again. Please try it—you’ll see why it’s a hands-down favorite and a fail-proof way to impress without stress.