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 incredibly comforting about this easy, gooey cake that feels like a warm hug on a plate. The Pineapple Dump Cake Recipe takes just minutes to prep and bakes into a golden, bubbly dessert that's sweet with a tangy kick—perfect for when you want a fuss-free treat that tastes like you spent hours baking.

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 gotta tell you, this Pineapple Dump Cake Recipe has won me over time and again for how simple it is and how reliably delicious it turns out. It’s one of those recipes I keep in my back pocket for last-minute guests or busy weeknights when dessert has to come together fast.

Effortless assembly: Dump, sprinkle, drizzle, and bake—no mixing bowls or fancy steps needed.
Sweet and tangy balance: The pineapple adds a juicy pop that cuts through the rich buttery topping.
Textural goodness: Crisp, golden cake layer on top with a warm, soft fruit base that’s just irresistible.
Perfect for any occasion: Whether it’s a potluck, family dinner, or just a weeknight treat, this cake fits right in.

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

The magic here is how a few pantry staples come together effortlessly to create something comforting and impressive. Each ingredient has its role, and with a bit of care, you’ll see how they complement each other perfectly.

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: Use undrained for that juicy sweetness which keeps the cake moist and adds natural tang.
Yellow cake mix: The dry cake mix forms that buttery crust on top and adds sweetness without any fuss.
Brown sugar: Sprinkling this over the cake mix adds a deep, caramel-like flavor that enriches the topping.
Unsalted butter: Melted and drizzled over, this helps everything crisp up golden and rich in flavor.

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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 how versatile this Pineapple Dump Cake Recipe is, and honestly, it adapts so well to tweaking. Don’t be afraid to make it your own—adding a little flair can make it even more special.

Variation: Sometimes I mix in shredded coconut or chopped pecans on top before drizzling the butter. It gives a lovely crunch and tropical vibe.
Dietary tweak: For a dairy-free version, swap the butter for coconut oil, and it still turns out fantastic.
Seasonal twist: Swap pineapple for peach or cherry pie filling when you want a different fruity spin.

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

Step 1: Prep Your Pan for Easy Cleanup

I always lightly grease my 9×13-inch baking dish with butter or nonstick spray. Since the cake bubbles up with juicy pineapple, this step helps prevent any sticky mess. Plus, it makes serving a breeze when the cake slides right out.

Step 2: Dump in the Pineapple

Pour both cans of crushed pineapple—including all that juice—straight into the pan. The juice keeps the whole cake moist and luscious, so don’t strain it out! Spread it evenly with a spatula so every bite has plenty of that tropical sweetness.

Step 3: Sprinkle the Cake Mix and Brown Sugar

Sprinkle the entire dry yellow cake mix evenly over the pineapple. Then, do the same with brown sugar. This layered sprinkle method creates that signature crisp top that contrasts the gooey bottom. Be generous and try to cover any bare pineapple spots.

Step 4: Drizzle the Butter and Bake

Pour your melted butter evenly over the top. The butter’s the key to getting that perfect golden crust and rich flavor. I like to pour a little, then move around the pan gently to catch dry patches before my final drizzle. Pop it in a 350°F oven on the middle rack to bake for 40-45 minutes, until bubbly and golden brown.

Step 5: Let It Rest and Serve

Once out of the oven, let the cake sit for about 10-15 minutes. I’ve found this helps it firm up just enough so it doesn’t run everywhere but stays warm and gooey. Serve it with a scoop of vanilla ice cream and maybe a maraschino cherry on top for that classic touch.

Top Tip

From my kitchen adventures with this Pineapple Dump Cake Recipe, I’ve learned that a few small details can really make the difference between a good cake and a standout one. These tips save you from common pitfalls and boost flavor and texture every time.

Butter Coverage Matters: Make sure most of the cake mix is covered with butter. Dry patches mean dry spots—nobody wants that.
Go Slow on the Brown Sugar: Sprinkle it evenly; too thick will caramelize too much and risk burning.
Bake in the Middle Rack: Your oven’s middle rack offers the most even heat, helping avoid burnt edges and undercooked centers.
Patience is Key: Let the cake cool just enough to set before slicing; trust me, it’s worth the wait for perfect portions.

How to Serve Pineapple Dump Cake Recipe

pineapple dump cake - Serving Suggestion

Garnishes

My favorite way to dress this cake up is with a scoop of rich vanilla ice cream that slowly melts into those warm pockets of pineapple. Sometimes I add a maraschino cherry for a nostalgic, diner-style finish. A sprinkle of toasted coconut or chopped nuts on top adds a nice crunch and pretty look if you want to impress.

Side Dishes

When I serve this dessert, I like pairing it with a simple cup of coffee or hot tea to balance the sweetness. For brunches, it pairs beautifully with fresh fruit salad or a light green salad to keep things fresh and vibrant.

Creative Ways to Present

For a party, I’ve served this cake in mini ramekins to make individual portions look extra special. Another fun way is layering pineapple dump cake with whipped cream and fresh fruit in a trifle bowl—everyone loves that unexpected twist on a classic dump cake.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them in the fridge for up to three days. That’s the sweet spot where it still tastes fresh without getting soggy. When it’s time to eat again, the microwave works perfectly to warm individual slices.

Freezing

Freezing this cake is a lifesaver for me. I wrap it tightly in plastic wrap and foil, freeze for up to two months, then thaw overnight in the fridge. When reheated, it keeps that same warm, gooey texture—just like fresh from the oven.

Reheating

To reheat, I recommend warming slices in the microwave for 20-30 seconds or until just heated through. Better yet, a quick 10-minute warm up in a 350°F oven restores crispness on top. Either way, serve immediately with ice cream or whipped cream for a dessert-worthy finish.

Frequently Asked Questions:

Can I use fresh pineapple in this Pineapple Dump Cake Recipe?

While fresh pineapple can be used, it contains less juice than canned crushed pineapple. To keep the cake moist, add a little pineapple juice or water. Otherwise, canned crushed pineapple with juice gives the best texture and flavor balance.

What’s the secret to avoiding dry spots on top?

Make sure your melted butter is evenly distributed so it covers most of the dry cake mix. Patching with extra butter or using thin slices of cold butter can also help create an even topping and prevent dryness.

Can I make this recipe gluten-free?

To make this Pineapple Dump Cake Recipe gluten-free, choose a gluten-free yellow cake mix and verify that all ingredients, especially the brown sugar and canned pineapple, don’t contain gluten additives. The rest of the process stays the same!

How long should I let the cake cool before serving?

I recommend letting the cake cool for about 10-15 minutes after baking. This resting time lets the juices thicken slightly, so your slices hold together better but remain warm and gooey.

Final Thoughts

I can’t recommend this Pineapple Dump Cake Recipe enough for when you want a crowd-pleasing dessert with minimal effort and maximum flavor. Every time I serve it, guests are surprised by how something so quick and simple tastes so comforting and decadent. Give it a try—you might just find your new go-to cake for any occasion.