This dump cake is a sweet, tropical dessert that comes together effortlessly. I simply layer the ingredients, bake, and end up with a golden, buttery topping over a warm, fruity base. It’s the kind of dessert I make when I want something delicious without spending much time in the kitchen. Easy Pineapple Dump Cake

Why You’ll Love This Recipe

I love this recipe because it truly couldn’t be easier. There’s no mixing bowl, no complicated steps, and no special equipment. I just pour everything into the baking dish and let the oven do the work. The result is a perfect balance of crisp, buttery topping and soft, gooey pineapple filling. It’s comforting, inexpensive, and always a hit at gatherings.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 can (20 oz) crushed pineapple, with juice
1 box (15.25 oz) white cake mix
1/2 cup salted butter, melted
1/2 cup brown sugar

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
I pour the crushed pineapple, including all the juice, into the dish and spread it evenly.
I sprinkle the brown sugar over the pineapple without stirring.
I add the dry white cake mix evenly over the top, making sure not to mix it in.
I drizzle the melted butter over the cake mix as evenly as possible.
I bake the cake for about 1 hour, or until the top is golden and the edges are bubbly.
I let it cool for 10–15 minutes before serving. I like it warm, especially with a scoop of vanilla ice cream.

Servings And Timing

Serves: 8
Prep time: 10 minutes
Cook time: 1 hour
Cooling time: 10 minutes

Variations

I sometimes swap white cake mix for yellow or butter cake mix for a richer flavor.
I replace the pineapple with canned peaches, cherries, or fruit cocktail when I want something different.
I like adding chopped nuts or shredded coconut over the cake mix before adding the butter for extra texture.
I occasionally combine pineapple with cherry pie filling for a “pineapple-cherry dump cake.”

Storage/Reheating

I store leftovers covered in the refrigerator for up to 5 days.
To reheat, I warm individual portions in the microwave for about 20 seconds.
I avoid freezing this dessert because the texture becomes soggy after thawing.

FAQs

Why do I need to keep the pineapple juice?

I keep the juice because it provides the moisture needed for the cake mix to bake properly. Without it, the top stays powdery and doesn’t form the right texture.

Can I use a different flavor of cake mix?

Yes, I use yellow, butter, or even pineapple cake mix when I want a slightly different taste.

Can I add nuts, coconut, or other toppings?

Absolutely. I sprinkle them on top of the dry cake mix before adding the melted butter so they toast nicely while baking.

Does this cake taste better warm or chilled?

I prefer it warm because the topping is crispier, but chilling it gives the filling a thicker, pudding-like texture that some people love.

Can I freeze pineapple dump cake?

I don’t recommend freezing it because the filling becomes watery after thawing, which affects the texture.

Conclusion

I love how simple yet satisfying this Pineapple Dump Cake is. The combination of warm fruit and a buttery, golden topping makes it a dessert I return to again and again. Whether I stick to the classic version or experiment with different fruits and toppings, it always turns out delicious and comforting. This recipe is a perfect go-to when I want a quick dessert that tastes like a homemade treat.