Pineapple Dump Cake Recipe
This dump cake with pineapple dessert is a sweet and tropical treat. It’s the dessert version of the Pineapple Upside Down Cake Shot and Pineapple Martini!
Ingredients
Here are the ingredients and substitution ideas needed to make this recipe for pineapple dump cake.
- Crushed Pineapple – don’t sub in diced pineapple as the liquid is needed for the dry cake mix.
- Yellow or White Cake Mix
- Light Brown Sugar – you can sub in dark brown sugar for a richer flavor
- Butter – some recipes call for drizzling melted butter over the top. In testing, I found using un-melted butter works best for avoiding dry pockets of cake mix.
- Optional toppings: maraschino cherries, carrot cake jam, nuts, caramel sauce, ice cream, or whipped cream
How To Make Pineapple Cake
Here’s a quick overview showing how to make this apple pie filling dump cake recipe. For the complete list of instructions, see the recipe card below.
Prepare The Pan and Oven: Preheat the oven to 350°F and grease the baking pan.
Create the Pineapple Layer: Spread the crushed pineapple on the bottom of a 13-inch baking dish.
Create The Cake Layer: Sprinkle the dry cake mix over the pineapple layer in an even layer.
Add The Sugar Layer: Sprinkle the brown sugar over the cake mix.
Add The Butter: Add the pats of butter, ensuring the spacing is as even as possible.
Bake: Bake for 45-50 minutes until the top is golden brown. The cake should be slightly firm to the touch and bubbly around the edges.
Cool, Garnish, and Serve: Let the cake cool for 15-20 minutes before garnishing and serving.
Variations
Upside Down Pineapple Dump Cake: To make, add maraschino cherries to the pan after adding the crushed pineapples.
Cake Mix: Try using spice cake mix or butter pecan cake mix for an extra kick of warm spices and richer flavor.
Nuts: If you’re a fan of nuts, sprinkle 1/2 cup of chopped pecans or walnuts over the top before baking.
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Frequently Asked Questions
How do I reheat dump cake?
To reheat small portions, microwave for 20-30 seconds. For more significant portions, cover with foil and reheat in an oven at 350°F for 10-15 minutes. For best results, cover the cake with foil while reheating in the oven to prevent the topping from getting too crispy.
How do I store leftovers?
Store leftover pineapple dump cake in an airtight container in the refrigerator for 3-4 days. The cake will stay moist and flavorful during this time.
Dump Cake Recipes
I have a few more dump cake recipes for you to check out: Peach Dump Cake, Chocolate Dump Cake, Apple Dump Cake, Caramel Apple Dump Cake, and Pumpkin Dump Cake. You can also use leftover pineapple to make Frog Eye Salad.
Pineapple Dump Cake
Ingredients
- 2 20 oz cans crushed pineapple, undrained
- 1 box yellow cake mix
- ½ cup light brown sugar
- 2 sticks butter, cut into 16 pieces
OPTIONAL TOPPINGS
- vanilla ice cream
Instructions
- Preheat the oven to 350°F.
- Grease a 9×13 inch cake pan, coating both the bottom and sides.
- Spread the crushed pineapple evenly across the bottom of the baking pan.
- Evenly sprinkle the dry cake mix over the top of the pineapple.
- Sprinkle the brown sugar over the top.
- Cut the butter into 16 pieces and space them evenly on top of the cake.
- Bake for 50-60 minutes, until the edges are golden brown and the center is set.
- Let the cake cool for 15-20 minutes. Divide into individual serving bowls and top with vanilla ice cream and serve.