An easy 3-ingredient pineapple dump cake that’s beloved at family gatherings! Sweet, fruity, buttery, and ready for the oven in 5 minutes with no mixing required.
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
1can (20 oz)Crushed pineapple- With juice
1box(15.25 oz)Yellow cake mix- Dry, do not prepare
½cupButter- Cold ,sliced thinly
1can(21 oz)Cherry pie filling- Optional
⅓cupShredded coconut- Optional
¼cupChopped pecans or walnuts- Optional
1teaspoonGround 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.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.