After fifteen years of bringing desserts to family gatherings, this pineapple dump cake remains my most requested recipe. When I first made it for my son Max's preschool potluck, three moms cornered me for the recipe before I could even set down the empty dish! What makes it so special? The magical way the simplest ingredients transform into something that tastes like you spent hours in the kitchen.
Why You'll Love This Pineapple Dump Cake
From testing countless variations over the years, this 3 ingredient pineapple dump cake has become our family's go-to dessert for good reason. It's impossibly simple - just a few basic ingredients with no mixing bowls needed and zero complicated techniques. You can have it ready for the oven in under 5 minutes, which has saved me during many last-minute gatherings!
What keeps me coming back to this easy pineapple dump cake is how consistently perfect it turns out. It always bakes beautifully, feeds a crowd with minimal effort, and travels well to potlucks and parties. I've made this for everything from casual family dinners to holiday celebrations, and it fits in perfectly every time.
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Pineapple Dump Cake Ingredients
The Foundation:
- 1 can (20 oz) crushed pineapple with juice
- 1 box yellow cake mix (15.25 oz)
- ½ cup (1 stick) butter, cold and thinly sliced
- Optional: 1 can cherry pie filling for a cherry pineapple dump cake
Optional Add-ins:
- ⅓ cup shredded coconut
- ¼ cup chopped pecans or walnuts
- 1 teaspoon cinnamon
- Vanilla ice cream for serving
See recipe card for quantities.
How To Make Pineapple Dump Cake
Prep Work:
- Preheat your oven to 350°F and lightly grease a 9x13 baking dish
- Slice cold butter into thin pieces for even melting
- Open cans and have measuring cups ready if using add-ins
Layer the Ingredients:
- Pour the entire can of crushed pineapple (with juice) into the baking dish
- If using cherry pie filling, gently spoon it over the pineapple and swirl slightly
- Sprinkle the dry cake mix evenly over the fruit layer - don't stir it in
- Arrange thin butter slices across the entire surface of the cake mix
- If using optional coconut or nuts, sprinkle them on top now
Baking and Serving:
- Bake for 45-50 minutes until golden brown and edges are bubbling
- Cool for at least 15 minutes before serving
- Serve warm with vanilla ice cream if desired
Substitutions
Fruit Layer Options:
- Crushed pineapple → Pineapple chunks or tidbits
- Regular pineapple → Pineapple in juice (not syrup)
- Plain pineapple → Pineapple dump cake with cherries
- Single fruit → Mixed fruit cocktail
Cake Mix Alternatives:
- Yellow cake mix → White cake mix
- Regular mix → Butter pecan cake mix
- Standard → Spice cake for fall flavor
- Name brand → Store brand works fine
Butter Substitutions:
- Regular butter → Coconut oil (equal amount)
- Dairy butter → Vegan butter sticks
- Sliced butter → Melted butter poured ov
Pineapple Dump Cake Variations
Tropical Paradise:
- Add 1 cup shredded coconut to the topping
- Mix in 1 can drained mandarin oranges with the pineapple
- Sprinkle with macadamia nuts
- Serve with coconut ice cream
Berry Bliss:
- Layer fresh or frozen blueberries with the pineapple
- Add lemon zest to the fruit layer
- Use white cake mix instead of yellow
- Serve with lemon sorbet for a refreshing twist
Caramel Delight:
- Drizzle caramel sauce over the fruit before adding cake mix
- Add a sprinkle of sea salt to the topping
- Mix chopped pecans into the cake layer
- Serve warm with vanilla ice cream and extra caramel
Max's Birthday Special:
- Layer crushed pineapple with cherry pie filling
- Add mini chocolate chips to the topping
- Serve with rainbow sprinkles and whipped cream
- Perfect for kids' parties!
Equipment For Pineapple Dump Cake
Basic Essentials:
- 9x13 baking dish (glass works best)
- Can opener for pineapple
- Sharp knife for slicing butter
- Spatula for spreading fruit
Optional Helpers:
- Cooking spray for easy dish prep
- Measuring cups if adding extras
- Aluminum foil for covering leftovers
- Ice cream scoop for serving
Storage Tips
Counter Storage (2-3 days):
- Let cool completely first
- Cover tightly with foil or plastic wrap
- Keep at room temperature
- Best when consumed within 48 hours
Refrigerator Tips (up to 5 days):
- Cover well to prevent absorbing other food odors
- Reheat individual portions in microwave for 20-30 seconds
- Add a small scoop of ice cream when serving cold
- Flavors actually improve after day 1!
Freezer Options (up to 3 months):
- Cool completely before freezing
- Cut into individual portions
- Wrap pieces in plastic, then foil
- Thaw overnight in refrigerator
Reheating Methods:
- Microwave: 30 seconds for a single portion
- Oven: 350°F for 10 minutes to restore some crispness
- Add fresh toppings after reheating
Top Tip
After making this dessert hundreds of times (no exaggeration!), I've discovered some game-changing secrets that make the difference between a good dump cake and an amazing one. The most important trick involves the butter - always slice it cold, directly from the refrigerator, aiming for thin pieces about ⅛-inch thick. You want to cover as much of the cake mix surface as possible, and never substitute margarine as it simply doesn't melt the same way.
Another crucial rule is what I call the "don't-peek" principle. Resist the temptation to open the oven during the first 30 minutes of baking, which allows the cake mix to properly hydrate and rise. I only check once, at about 35 minutes, looking for golden brown edges and a set center. This patience makes all the difference in the final texture.
Finally, don't rush the cooling process. Let your pineapple dump cake rest for at least 15 minutes after baking. This allows the fruit layer to set slightly and the flavors to develop better with a brief rest. Plus, the fruit filling is dangerously hot straight from the oven - something I learned the hard way when Max couldn't wait to try a bite!
My Sister's Special Twist
My sister Lisa has always been the more experimental cook in our family, and she discovered an amazing twist to this pineapple dump cake recipe that we now consider essential. During a family reunion three summers ago, she forgot to bring enough butter for the traditional recipe. In a moment of desperation, she substituted coconut oil for half the butter and added a splash of dark rum to the pineapple layer.
The result was absolutely incredible - the coconut oil created an even more tropical flavor that perfectly complemented the pineapple, while the rum added a sophisticated depth that had all the adults coming back for seconds. What started as a mistake turned into our new family tradition! Max loves helping measure the coconut oil, though we obviously skip the rum when making the kid-friendly version for his school events.
Lisa also taught me her "poke and soak" technique - after the dump cake is baked but still hot, she pokes about 10 small holes in the surface with a toothpick and drizzles 2 tablespoons of warm honey over the top. The honey seeps into the cake and creates little pockets of sweetness throughout. It's a simple step that makes a noticeable difference!
FAQ
What is a pineapple dump cake?
Pineapple dump cake is a super simple dessert where you literally "dump" layers of ingredients into a baking dish without mixing. The classic version uses crushed pineapple, dry cake mix, and butter, which magically transform during baking into a cobbler-like dessert with a fruity bottom and cake-like top.
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake is leaving dry patches of cake mix on top. Always make sure your butter slices cover most of the cake mix surface, or the powder won't properly hydrate during baking. This results in a partially raw, powdery topping that ruins the texture of your otherwise perfect dessert.
Can I make pineapple dump cake ahead of time?
Absolutely! I often make this dessert the day before events. It actually tastes even better after the flavors have time to meld. Just cover it well once cooled and leave at room temperature if serving within 24 hours, or refrigerate for longer storage.
Can I use fresh pineapple instead of canned?
While you can use fresh pineapple, you'll need to add some liquid since the juices from canned pineapple are crucial for proper moisture. When I've made it with fresh, I add about ½ cup pineapple juice or water mixed with 1 tablespoon of sugar to compensate.
Simple Perfection in Every Bite!
Now you have all the secrets to creating the perfect pineapple dump cake - from properly layering ingredients to my sister Lisa's clever coconut oil swap. This humble dessert proves that sometimes the simplest recipes create the most cherished memories. Max and I have made this countless times, and the joy on people's faces when they take that first warm, fruity bite makes every simple step worthwhile.
Looking for more easy desserts that impress? Try our Easy German Chocolate Poke Cake that takes the classic to new heights of moisture and flavor. Short on time? Our Caramel Cookie Ever (Easy 30-Minute Recipe!) delivers gooey caramel perfection in half an hour. For something a bit more elegant, our Easy Tiramisu Cupcakes: The Perfect Bite-Sized Italian treat brings sophisticated flavors in adorable individual portions!
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Pairing
These are my favorite dishes to serve with pineapple dump cake
pineapple dump cake
Equipment
- 1 9x13 baking dish (Glass preferred)
- 1 Can opener (For pineapple (and cherry pie filling, optional))
- 1 Sharp knife (For slicing butter)
- 1 Spatula (For spreading fruit)
- 1 Cooking spray (Optional, for easy cleanup)
- 1 Measuring cups (If using optional add-ins)
- 1 Ice cream scoop (Optional, for serving)
Ingredients
- 1 can (20 oz) Crushed pineapple - With juice
- 1 box(15.25 oz) Yellow cake mix - Dry, do not prepare
- ½ cup Butter - Cold ,sliced thinly
- 1 can(21 oz) Cherry pie filling - Optional
- ⅓ cup Shredded coconut - Optional
- ¼ cup Chopped pecans or walnuts - Optional
- 1 teaspoon Ground cinnamon - Optional
- - - Vanilla ice cream - Optional(for serving)
Instructions
- Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish.
- Pour the entire can of crushed pineapple (with juice) into the dish, spreading it evenly.
- If using, spoon the cherry pie filling over the pineapple and swirl slightly.
- Sprinkle the dry cake mix evenly over the fruit layer without stirring.
- Arrange cold, thinly sliced butter evenly across the cake mix to cover as much surface as possible.
- Sprinkle shredded coconut, chopped nuts, and/or cinnamon evenly across the top.
- Bake uncovered for 45–50 minutes until the top is golden and edges are bubbling.
- Let cake cool for at least 15 minutes before serving. Serve warm, ideally with vanilla ice cream.
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