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 a dessert that’s both ridiculously easy and irresistibly delicious, and this Pineapple Dump Cake Recipe fits the bill perfectly. Imagine juicy pineapple bubbling beneath a crisp, buttery golden crust—simple, nostalgic, and wildly satisfying.

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

Honestly, this Pineapple Dump Cake Recipe has become one of my go-to sweet treats because it’s foolproof, fast, and hits that perfect balance between fruity and buttery. Once you try it, you’ll want to make it again and again.

Super Simple Prep: Just layer, sprinkle, and drizzle—dump cake lives up to its name!
Minimal Ingredients: No fancy pantry additions required—just pineapple, cake mix, sugar, and butter.
Deliciously Moist & Crispy: The juice from the pineapple keeps it gooey inside with a perfectly crisp crust on top.
Great for Any Occasion: Weekday dessert or potluck star, it suits all gatherings effortlessly.

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

Each ingredient in this Pineapple Dump Cake Recipe plays a key role, balancing flavors and texture. The canned pineapple adds juicy sweetness, the cake mix forms that golden crust, brown sugar boosts the caramel notes, and butter brings it all together with richness. Trust me, buying the right pineapple—crushed, undrained—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 undrained pineapple means the juice helps keep the cake moist and gooey—don’t drain it!
Yellow Cake Mix: Ready-made cake mix adds buttery flavor and ensures a crisp, tender topping without the fuss.
Brown Sugar: Adds a lovely caramel depth and a hint of molasses-like richness to the sweetness.
Unsalted Butter: I melt it before drizzling to cover the top evenly, although slicing into pats creates a delightful slightly chunkier effect.

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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 like to tinker a bit with my Pineapple Dump Cake Recipe depending on the mood or occasion. Sometimes, I throw in shredded coconut or chopped nuts for texture, and other times I swap the brown sugar for white for a brighter sweetness. Feel free to make this recipe your own—you'll enjoy discovering your favorite version!

Variation: Adding a handful of chopped pecans on top before baking adds a lovely crunch that I personally love for fall family dinners.
Diet-Friendly Modification: Try substituting butter with coconut oil to make it dairy-free, the cake still bakes beautifully.
Seasonal Twist: Mix in some frozen mango chunks with the pineapple for a tropical fruit medley that brightens things up.
Texture Play: Instead of melting the butter, dot it in thin slices across the top for a slightly chunkier, buttery crust texture I find really satisfying.

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

Step 1: Prep & Lay the Pineapple

First things first, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray. Then, pour those two cans of crushed pineapple — juices included! — evenly into the dish. This juicy base is the heart of your dump cake, so don't skip the juice; it gives the cake that perfect moist and sticky texture inside.

Step 2: Sprinkle the Cake Mix

Next, evenly sprinkle the dry yellow cake mix right over the pineapple layer. I like using my hands to pat it slightly so it covers the fruit completely and doesn’t clump in one spot. This step creates the sweet, cakey crust that contrasts so perfectly with the tender fruit underneath.

Step 3: Add Brown Sugar & Butter

Sprinkle the brown sugar over the top of the cake mix in an even layer. Then, the magic touch — drizzle the melted butter over everything. Make sure to cover as much of the cake mix as possible with the butter; this helps create that golden, crispy top that I think makes this dump cake absolutely crave-worthy.

Step 4: Bake & Cool Slightly

Pop your dish onto the middle rack of your preheated oven and bake for 40-45 minutes, until the top turns a gorgeous golden brown and is bubbling with pineapple goodness underneath. Once out of the oven, resist the temptation to dive in immediately — letting it rest for about 10-15 minutes allows it to set just enough while staying warm and gooey.

Top Tip

Having made this Pineapple Dump Cake Recipe many times, I’ve found a few simple tips that really elevate the results and help avoid common pitfalls—so you get that perfect balance of moist and crunchy every time.

Butter Coverage: Melt your butter and drizzle slowly to cover all corners of the cake mix; thin, uneven spots can dry out.
Don’t Drain Pineapple: It’s tempting, but the juice is essential for keeping the filling juicy and your cakes tender.
Middle Rack Baking: Baking it in the center of your oven ensures even browning on top without burning.
Rest Before Serving: Give it those crucial 10-15 minutes to cool slightly so your dump cake holds shape but remains deliciously warm.

How to Serve Pineapple Dump Cake Recipe

Pineapple Dump Cake - Serving Suggestion

Garnishes

I’m a big fan of topping this dump cake with a scoop of rich vanilla ice cream—its cold creaminess contrasts beautifully with the warm, fruity cake. For a playful touch, I add a maraschino cherry on top, which brings that classic retro diner vibe I adore.

Side Dishes

Honestly, this dessert is often the star, but if you’re serving it at a brunch or dinner, a simple side of lightly whipped cream or fresh berries pairs nicely without overpowering the flavors.

Creative Ways to Present

For special occasions, I sometimes spoon the warm dump cake into individual glass ramekins and drizzle with a little toasted coconut or a sprinkle of cinnamon sugar to elevate the presentation. Sometimes, a dollop of mascarpone instead of ice cream makes it feel extra indulgent.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem. I keep mine covered in an airtight container in the fridge for up to 3 days, and honestly, a quick warm-up in the microwave revives the gooey texture beautifully.

Freezing

I’ve also frozen this cake with great success. Just wrap it tightly in foil or plastic wrap, freeze for up to 2 months, then thaw overnight in the fridge before reheating gently in the oven or microwave.

Reheating

To reheat, I usually microwave individual portions for 20-30 seconds or warm the whole dish at 325°F until heated through, making sure to keep the crisp topping intact.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned?

Fresh pineapple has more water content and less syrup than canned, which can affect the moisture balance and sweetness in this dump cake. If you want to try fresh, I recommend draining it well and possibly adding a little extra sugar to compensate.

What cake mix can I use for this recipe?

Yellow cake mix is classic for this recipe because of its buttery flavor and texture, but you can also experiment with white or even spice cake mixes for a different twist. Just stick with a dry cake mix to ensure the right texture.

Why does the butter need to be melted?

Melting the butter helps it spread evenly over the cake mix, ensuring the topping bakes up crispy and golden without dry patches. However, some people like slicing cold butter into pats for a chunkier topping—both ways work, but melting is foolproof.

Can I make this ahead of time?

Absolutely! You can assemble the pineapple, cake mix, and brown sugar layers, cover the dish tightly, and refrigerate for up to 24 hours before adding the butter and baking. This is great for planning ahead without losing freshness.

Final Thoughts

This Pineapple Dump Cake Recipe is one of those happy accidents I’m so glad I stumbled upon—simple enough for busy weeknights, yet special enough to impress guests. I hope you find as much joy in making and sharing it as I do. Seriously, get that butter melting, and let this sweet, tropical treat take the spotlight in your kitchen real soon!