Pineapple Dump Cake

there’s something about pineapple dump cake that sneaks up on you – like, it’s humble and unpretentious, and then before you know it, somehow everyone is scraping the dish for the last sweet and sticky corner. the pineapple comes through all soft and tangy, almost syrupy at the base, and then you get this rich, golden-butter crunch on top. it smells like summer and Sunday afternoons, even in the middle of February. it’s not fussy at all. and maybe that’s part of the charm too.

Why You’ll Crave It

• You literally just pour and bake – hardly any dishes or stress involved
• The golden-buttery top crisps up into this luscious, crumbly thing that’s addicting
• The sweetness of the pineapple complements the cake in this oddly perfect way
• It feeds a crowd beautifully and always disappears fast (especially when warm)

The first time I made this was on a rainy evening when I had maybe five things in the pantry – but it was exactly what I needed, something warm and sweet and just… enough.

What You’ll Need

• Canned crushed pineapple: one 20 oz can, with the juice – don’t drain it, that liquid is gold
• Yellow cake mix: 1 standard box (about 15.25 oz), any brand you like – just make sure it’s dry, don’t prepare it
• Unsalted butter: 1/2 cup (1 stick), fully melted – it helps if you take your time and melt it gently
• Chopped pecans or walnuts (optional): about 1 cup, if you like a little nutty crunch on top
• Maraschino cherries (optional): a handful, for color more than anything – people always smile when they spot them

Easy How-To

Preheat the oven

First things first – get your oven going at 350°F (175°C). It needs to be properly hot so the cake cooks through and browns nicely on top.

Grease your baking dish

Use a 9×13 inch dish (glass or metal, either works) and lightly grease it – a pat of butter or just some cooking spray. You can even line it with parchment if you’re feeling tidy, but I usually don’t bother.

Add the pineapple

Take your can of crushed pineapple and just dump the whole thing in. Juice and all. Spread it around with a spoon so it covers the bottom evenly – it’s fine if it looks soupy at this point.

Sprinkle the cake mix

This part feels wrong at first, but trust it – just sprinkle the dry cake mix on top of the pineapple layer. Try to coat the fruit as evenly as you can, gently shaking the pan can help fill in the little spots.

Pour on the butter

Now, drizzle your melted butter over the top of the dry cake mix. I try to hit all the dry spots but don’t stress if you miss a few – some unevenness is kind of what makes it special. If you’re adding nuts, now’s the time to scatter them over.

Bake

Pop it into the oven and let it bake for 45 to 50 minutes, until the top is golden and crisp. You’ll start to smell it before you see it – that’s when you know it’s nearly there.

Let it cool just a bit

I know it’s tempting, but let the cake cool for about 10 minutes so it sets a little before serving. Warm is best, honestly, though it’s still lovely once cooled.

Good to Know

• If you spot dry patches of cake mix after baking – that’s actually okay! Some spots stay crumbly and contrast with the soft fruit below.
• It reheats beautifully in the microwave – about 30 seconds per portion, and it’ll taste fresh again.
• Don’t overthink the toppings – a scoop of vanilla ice cream turns this cake into something restaurant-worthy.

Serving Ideas

• Spoon it warm into shallow bowls with a big scoop of vanilla ice cream melting over the top.
• Serve chilled with whipped cream and a cherry if you want something lightly nostalgic.
• Add a dollop of crème fraîche or Greek yogurt for a tangy twist at brunch.

Top Tricks

• Use a spoon or your fingertips to gently shake or tap the pan after adding the cake mix – helps level it before pouring butter over.
• Melt the butter fully but slowly – if it gets too hot, it can brown or separate strangely.
• If you’re adding nuts, toast them in a dry skillet for a few minutes first – the flavor is completely different (deeper, warmer).

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works – just chop it finely and add a little extra juice or sugar so it’s not too dry or tart. The cake depends a bit on that soft sweetness from canned juice.

Do I need to mix the cake mix into the pineapple?

Nope! Resist the urge – the whole idea is to let the layers form naturally as it bakes. That messy top turns into crunchy gold, promise.

Can I use white cake mix instead of yellow?

Yes, you can. It’ll be slightly less rich, but still lovely. White cake mix is a bit lighter in flavor and sweetness.

How should I store leftovers?

Just cover the pan and refrigerate, or transfer to an airtight container. It’ll keep well for 3 or 4 days, though honestly it rarely lasts that long around here.

Can I make pineapple dump cake ahead of time?

Yes, you can assemble the layers a few hours ahead – just keep it unbaked in the fridge. Bake fresh when you’re ready, though, because that crispy top is best right from the oven.