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 simply magical about a dessert you can throw together in minutes but still get everyone asking for seconds. This Pineapple Dump Cake Recipe is exactly that—tangy, sweet, and buttery with a golden crust that feels like a warm hug right out of the oven.

A white plate with one golden brown, crumbly dessert piece as the base layer, with a rough texture showing soft baked filling underneath. On top of the dessert, there is a smooth, round scoop of white vanilla ice cream. Sitting on the ice cream is a bright red cherry, glossy and fresh. In the background, there is a white bowl filled with more scoops of vanilla ice cream and a stack of plates with more dessert pieces. To the side, there is a small glass bowl filled with shiny red cherries. The surface is a white marbled texture and a turquoise cloth is partly visible to the left. 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 countless times and it never fails to wow guests and family alike. It’s so simple, but the flavors really pop in a way that feels special without a ton of fuss.

Quick & Easy: Everything goes into one dish—no mixing bowls, no elaborate steps.
Minimal Ingredients: Just pantry staples plus pineapple, perfect when you want a speedy dessert.
Flavor Explosion: The sweet pineapple mixed with buttery crust hits all the right notes every time.
Versatile: Customize it with mix-ins or toppings to suit your mood or occasion.

A white textured plate holds a warm yellow cobbler with a crispy golden-brown crust that looks soft and juicy inside. On top of the cobbler, there is a scoop of white melting ice cream with a shiny red maraschino cherry sitting on it. A fork lifts a piece of the cobbler and ice cream, showing the soft texture and some creamy sauce dripping off. The background is a white marbled surface with a stack of white plates and a blurred matching cobbler in the back. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This dump cake keeps things simple but brilliantly effective. Each ingredient brings a key role, and shopping for quality basics makes all the difference.

Flat lay of two opened cans of crushed pineapple with juice spilling slightly, a bright yellow box of dry yellow cake mix with some cake mix spilled artistically beside it, a neat pile of rich brown sugar crystals glistening under soft light, several thick slices of golden unsalted butter arranged in a row, and a few fresh maraschino cherries adding a pop of red color, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Crushed Pineapple: Using canned crushed pineapple with the juice gives you juicy sweetness and a bit of tropical tang—no need to drain it, that juice helps keep the cake moist.
Yellow Cake Mix: The dry cake mix forms the base of the crumbly crust; it’s the magic shortcut here, giving you structure and sweetness without fuss.
Brown Sugar: Sprinkled on top, it caramelizes with the butter, adding a rich, deep sweetness and that gorgeous golden color.
Unsalted Butter: Melted and drizzled evenly, it melts right into the dry mix for that crisp, buttery topping. I recommend unsalted so you can control the salt level.

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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 flexible this Pineapple Dump Cake Recipe is. Over time, I’ve played with adding my own twists, and you can too—it’s really forgiving.

Variation: I sometimes swap out half the pineapple with canned mandarin oranges for a citrusy surprise. It brightens the flavor beautifully.
Dietary Swaps: Use a gluten-free yellow cake mix to easily make this gluten-sensitive friendly.
Texture Adjust: Instead of melting the butter, cutting it into thin pats and dotting it on top creates a slightly chunkier topping texture, which I find delightful.

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

Step 1: Prepping the Base

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray. Trust me, this helps the cake come out perfectly without sticking. Pour both cans of crushed pineapple with all their juice into the dish, spreading evenly to cover the bottom. The juice is crucial here for that nice, moist base.

Step 2: Layer the Cake Mix and Sugar

Sprinkle the dry yellow cake mix evenly over the pineapple. Don’t worry if a little pineapple peeks through—that’s part of the charm! Next, sprinkle the brown sugar on top; this helps create that irresistible caramelized topping during baking.

Step 3: Butter Makes It Perfect

Drizzle the melted butter evenly over the top, trying to cover as much of the dry cake mix as possible. This ensures the top turns golden brown and crispy. I like to pour slowly in a zigzag pattern to get even coverage.

Step 4: Bake and Enjoy

Bake for 40-45 minutes until the cake is bubbly around the edges and the top is beautifully golden-brown. Let it rest for 10-15 minutes to set but stay gooey and warm — that window is magic, especially if you’re serving with ice cream!

Top Tip

From my many attempts at this Pineapple Dump Cake Recipe, these tips have saved me from a few mishaps and elevated the dessert every time. They’ll help you nail this every time, no stress.

Butter Coverage: Make sure the melted butter covers most of the cake mix to avoid dry, powdery spots on top.
Pat Butter Option: If you want a crumbly, chunkier topping, try dotting the top with thin pats of cold butter instead of drizzling melted—it's a fun textural change I adore.
Rack Position: Bake on the middle rack for even heat distribution, which prevents burning edges and ensures the center cooks through.
Rest Before Serving: Don't skip resting the cake for 10-15 minutes. It sets nicely so it slices better, but stays warm and ooey-gooey inside.

How to Serve Pineapple Dump Cake Recipe

Pineapple Dump Cake - Serving Suggestion

Garnishes

I’m a sucker for a scoop of good-quality vanilla ice cream on top—that cold creaminess with the warm cake is unbeatable. Sometimes, I toss a maraschino cherry on top to give it that classic visual and a hint of extra sweetness.

Side Dishes

While this dessert shines on its own, I like serving it alongside light, refreshing fruit salads or a dollop of whipped cream if ice cream isn’t handy. It pairs so well with tropical or citrus flavors, keeping the meal balanced.

Creative Ways to Present

For a festive touch, I’ve layered this dump cake in clear glass trifle bowls, alternating with whipped cream or toasted coconut flakes. It’s always a showstopper at summer parties or potlucks.

Make Ahead and Storage

Storing Leftovers

I usually cover leftovers tightly and refrigerate them in an airtight container for up to 3 days. It keeps the cake moist, and reheating small portions in the microwave for 20-30 seconds brings back that freshly-baked warmth nicely.

Freezing

This pineapple dump cake freezes well if wrapped snugly in plastic wrap and a layer of foil. I’ve had success freezing it for up to 2 months. Just thaw overnight in the fridge and warm it gently for the best texture.

Reheating

When reheating, I like to pop individual portions in the microwave for 20-30 seconds. For larger pieces, a quick 10-minute warm up in a 325°F oven helps bring back the crispy top without drying it out.

Frequently Asked Questions:

Can I substitute fresh pineapple for canned in this Pineapple Dump Cake Recipe?

Fresh pineapple can be used, but you’ll need to chop it finely and add some juice or syrup to keep the moisture level. Canned crushed pineapple with juice works best for ease and consistent moisture.

Can I make this Pineapple Dump Cake Recipe vegan?

Yes! Use a vegan-friendly yellow cake mix and replace the butter with a plant-based margarine or coconut oil. The texture will be slightly different, but still delicious.

Why does my dump cake sometimes turn out soggy?

Usually, sogginess happens if there’s too much juice or if the butter isn’t distributed evenly. Make sure to cover the cake mix with butter thoroughly and avoid draining the pineapple juice before baking.

Can I use a different cake mix flavor?

Absolutely! While yellow cake mix is classic, you can experiment with white, spice, or even funfetti mixes for a twist. Just keep in mind how the flavors pair with pineapple.

Final Thoughts

This Pineapple Dump Cake Recipe has become one of my go-to desserts whenever I want something comforting but fuss-free. It feels like a special occasion treat but comes together in no time, which is priceless on busy days. Give it a try—you’ll soon see why everyone around my kitchen table asks for it again and again!