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 just something irresistibly sweet and simple about a good ol’ Pineapple Dump Cake Recipe. You mix very few ingredients, pour everything into one dish, and end up with a golden, bubbly dessert that tastes like sunshine and comfort all wrapped up in one bite.

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 absolutely love this Pineapple Dump Cake Recipe because it’s foolproof and delivers that perfect balance of tangy pineapple with a buttery, cake-like topping. It’s a dessert I always turn to when I want to impress without stress.

Minimal ingredients: This recipe calls for just a few pantry staples, so it’s super easy to whip up anytime.
No mixing bowls needed: You literally dump everything right into the baking dish — less cleanup, more fun.
Impressive flavor & texture: The combo of juicy pineapple, crunchy cake topping, and gooey butter is pure magic.
Versatile and customizable: You can easily tweak it with add-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 Pineapple Dump Cake Recipe depends on just a few simple ingredients, but each one plays a key role in building its distinct taste and texture. As you gather your items, choose quality components to get the best results.

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: The pineapple provides that juicy, tropical sweetness and moisture, so don’t drain it — the juice helps keep the cake wonderfully moist.
Yellow cake mix: This acts as the crusty topping—it crisps up beautifully in the oven, adding texture with very little effort.
Brown sugar: Sprinkling brown sugar adds a hint of caramel-like richness and balances the pineapple’s tartness.
Unsalted butter: Melting the butter and drizzling it over creates the golden, decadent crust and keeps the cake tender.

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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

One of the reasons I come back to this Pineapple Dump Cake Recipe over and over is because it’s so adaptable. I love playing around with flavors and textures while keeping the basics the same.

Variation: Sometimes I add a handful of shredded coconut or chopped nuts on top before baking for a tropical crunch.
Dietary tweak: For a dairy-free version, I swap melted butter for coconut oil — it works surprisingly well.
Seasonal twist: Try mixing in a can of mandarin oranges or fresh berries with the pineapple during summer for a colorful update.

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

Step 1: Prepare Your Pan and Pineapple Base

I always start by preheating my oven to 350°F (175°C) and giving a 9×13-inch dish a light greasing with butter or nonstick spray. Then, I pour in the crushed pineapple — juice and all — spreading it out evenly. This juicy layer is what keeps the cake moist and flavorful.

Step 2: Sprinkle the Cake Mix and Brown Sugar Layers

Next, I sprinkle the dry yellow cake mix evenly over the pineapple layer, covering all that fruit goodness. On top of that, I scatter the brown sugar. These dry layers sit on the pineapple, ready to soak up that juice and create a delicious crust.

Step 3: Drizzle Melted Butter and Bake

Now for the secret to that amazing crust: melted unsalted butter drizzled evenly over the top. Make sure you cover as much of the dry mix as possible—it helps everything brown beautifully. Then pop it in the oven for 40 to 45 minutes, until the top is golden and bubbling around the edges.

Step 4: Cool Slightly and Serve

After baking, I let the cake cool for about 10 to 15 minutes. This little rest lets the layers set while the cake stays warm and gooey—perfect for scooping. I love serving mine with a big dollop of vanilla ice cream and a maraschino cherry on top. Trust me, it’s a crowd-pleaser!

Top Tip

After making this Pineapple Dump Cake Recipe a dozen times, I’ve found some little tips that really take it from good to unforgettable. These tricks helped me avoid dry spots and get that perfect crust every time.

Butter distribution: Instead of pouring melted butter from a big container, I use a spoon or small ladle to drizzle carefully and cover as much surface as possible.
Layer evenness: I spread the cake mix with my hands sometimes to make sure it’s an even layer, which helps baking evenly without clumps.
Oven rack placement: Baking on the middle rack ensures the top browns just right, not too dark or pale.
Rest time: Never skip the 10–15 minute rest after baking—this little wait time locks in the gooey texture we all crave.

How to Serve Pineapple Dump Cake Recipe

pineapple dump cake - Serving Suggestion

Garnishes

I’m all about simple garnishes here. A scoop of vanilla ice cream is my go-to because the cold creaminess contrasts beautifully with the warm cake. Sometimes I top it with a maraschino cherry or sprinkle a bit of toasted coconut for an extra tropical vibe.

Side Dishes

This dessert pairs wonderfully after a casual BBQ or a light dinner. I like serving it alongside grilled chicken or a fresh green salad to balance out the sweetness with something savory and crisp.

Creative Ways to Present

For special occasions, I’ve layered individual portions in pretty glass dishes to show off the layers. Another fun idea is scooping it into waffle cones for a handheld tropical treat at summer parties.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in an airtight container in the fridge, usually lasting up to 3 days. The flavors actually deepen overnight, making it even better the next day!

Freezing

Freezing is totally doable with Pineapple Dump Cake. I wrap the cooled cake tightly with plastic wrap and then foil to avoid freezer burn. It stays good for up to 2 months. When I’m ready, I thaw it in the fridge overnight before reheating.

Reheating

To warm up leftovers, I microwave individual slices for 20 to 30 seconds. If reheating a bigger portion, I cover it loosely with foil and warm in a 350°F oven for 10-15 minutes. It comes out just as comforting as freshly baked.

Frequently Asked Questions:

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

You can definitely try fresh pineapple, but be sure to drain some of the juice to avoid making the cake too soggy. Canned crushed pineapple with juice is standard because it balances moisture perfectly, but fresh can add a brighter flavor if handled carefully.

How crunchy should the cake topping be in this Pineapple Dump Cake Recipe?

The topping should be pleasantly crisp but not hard or burnt. When the butter melts and bakes with the dry cake mix and brown sugar, it should form a golden, slightly crunchy crust while the pineapple below stays moist and gooey. Keep an eye during baking to avoid over-browning.

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

Yes! You can assemble the cake without the butter, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, just add the butter on top and bake as usual. This option is great for saving time on busy days or prepping for gatherings.

What’s the best way to serve Pineapple Dump Cake Recipe warm vs. cold?

Serving it warm gives you that gooey, melty topping and soft fruit – perfect with a scoop of ice cream. If you prefer it chilled, the cake firms up and slices more cleanly. Both ways are delicious; warm for comfort, cold for a firmer, refreshing dessert.

Final Thoughts

This Pineapple Dump Cake Recipe is one of those treasures that bring people together effortlessly. It’s quick, satisfying, and delicious enough to make you feel like a dessert pro with minimal fuss. So go ahead — try it out, share it with friends, and enjoy that perfect balance of sweet and buttery comfort in every bite.