Pineapple Dump Cake

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There’s something incredibly comforting about a dessert that practically makes itself, and Pineapple Dump Cake is the very definition of easy indulgence. I’ve always gravitated toward desserts that don’t require fussy steps or complex prep, especially when I’m short on time but still craving something sweet and satisfying. That’s exactly what I love about this cake—it’s a foolproof, delicious classic that never fails to please a crowd.

What makes this dessert even more irresistible is the perfect balance of tart pineapple with a buttery, golden topping. The flavors meld together in the oven to create a gooey, warm filling topped with a slightly crisp, crumbly crust. It’s the kind of recipe that brings back memories of potlucks, family gatherings, and weeknight treats. Trust me, one bite of this and you’ll see why it’s earned a permanent spot in my recipe rotation.

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Why You’ll Love This Pineapple Dump Cake

• Minimal prep: No bowls or mixers needed—just “dump” the ingredients and bake.
• Few ingredients: You likely already have most of them in your pantry.
• Comforting and nostalgic: It’s like a warm pineapple cobbler, but even easier.
• Crowd-pleaser: Great for last-minute guests, parties, or cozy nights in.
• Versatile: Pairs well with whipped cream, ice cream, or just on its own.

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What Kind of Pineapple Should I Use?

For the best flavor and texture in your Pineapple Dump Cake, crushed pineapple in juice is the top choice. It spreads evenly across the dish, providing consistent sweetness and moisture throughout the cake. I always opt for the kind packed in juice rather than syrup to avoid making the dessert overly sweet. If you prefer a bit more texture, you can mix in chunked pineapple along with the crushed version for little bursts of juicy fruit in each bite.

You might be wondering whether fresh pineapple can be used. Technically, yes—but keep in mind that canned pineapple contains more liquid, which helps moisten the cake mix and create that gooey center. If using fresh pineapple, you’ll need to add extra juice (like pineapple or even a bit of orange juice) to replicate the same effect.

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Options for Substitutions

While the original Pineapple Dump Cake recipe is pretty perfect as-is, there’s plenty of room to play:

• Cake Mix: Yellow cake mix is the classic, but you can use white, butter pecan, or even pineapple-flavored cake mix for a twist.
• Butter: Unsalted is preferred, but if you only have salted butter, go for it—just be cautious if adding additional salt elsewhere.
• Additions: Coconut flakes or chopped nuts (like pecans) make a delightful topping that adds crunch.
• Fruit: Want more variety? Add a layer of maraschino cherries or use a mix of pineapple and peaches for a tropical blend.
• Sweetener control: If you prefer a less sweet version, opt for a “no sugar added” pineapple or reduce the amount of added sugar in the mix.

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Ingredients for This Pineapple Dump Cake

Each ingredient in this recipe plays a simple but crucial role. Let’s break down what you’ll need and why it matters:

• Crushed Pineapple (in juice): This is the juicy, tangy base that soaks into the cake mix, creating a moist and flavorful filling.
• Yellow Cake Mix: The dry mix acts as the “cake” layer and gives the dessert its structure and buttery crumb topping.
• Butter: Sliced and layered over the top, it melts into the cake mix, creating a rich, golden crust.
• Sweetened Coconut Flakes (optional): Adds texture and a tropical flair that complements the pineapple beautifully.
• Chopped Pecans (optional): Bring crunch and a toasty, nutty flavor to contrast the soft filling.
• Brown Sugar (optional): A sprinkle of this on top deepens the flavor with caramel notes and enhances browning.

You can go basic or elevate it with toppings—it all depends on how indulgent you want your dump cake to be.

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Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). This gives the cake a perfectly even bake from the beginning. Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.

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Step 2: Add the Pineapple

Open a 20-ounce can of crushed pineapple and pour the entire contents—juice and all—into the bottom of the baking dish. Use a spoon or spatula to spread it into an even layer. This juicy base will soak into the cake mix as it bakes.

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Step 3: Sprinkle the Cake Mix

Take your boxed yellow cake mix and sprinkle it evenly over the pineapple layer. Do not mix it in—just let it sit on top like a dry blanket. Make sure it’s evenly distributed for a consistent texture.

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Step 4: Layer the Butter

Slice ½ cup (1 stick) of butter into thin pats and arrange them across the entire surface of the cake mix. Try to space them evenly so that as the butter melts, it moistens the cake mix uniformly.

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Step 5: Optional Toppings

If using, now’s the time to sprinkle ½ cup of sweetened coconut flakes, ½ cup of chopped pecans, and 2 tablespoons of brown sugar over the top. These add a delightful crunch and toasty finish once baked.

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Step 6: Bake

Place the dish in the oven and bake for about 45–50 minutes, or until the top is golden brown and the edges are bubbling. The top should look crisp and slightly caramelized.

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How Long to Cook Pineapple Dump Cake

Pineapple Dump Cake typically takes 45 to 50 minutes in a 350°F (175°C) oven. You’ll know it’s done when:

• The top is golden brown and slightly crisp.
• You see bubbling around the edges of the dish.
• A toothpick inserted in the center comes out with moist crumbs (but not raw batter).

If your oven runs hot or cold, check at the 40-minute mark and adjust accordingly. Don’t overbake—this dessert thrives on that gooey, almost cobbler-like texture.

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Tips for Perfect Pineapple Dump Cake

• Don’t stir the layers. The magic of a dump cake is in the layering. Let gravity and heat do the mixing for you in the oven.
• Use real butter. Margarine won’t give you the same rich, caramelized flavor or crusty top.
• Even butter distribution matters. Slice thin pats of butter and space them evenly across the surface to avoid dry patches in the topping.
• Chill before slicing (if needed). If you want cleaner pieces for serving, let the cake cool for 20–30 minutes to help it set.
• Boost flavor with a pinch of cinnamon or nutmeg. Just a sprinkle over the top can enhance the pineapple’s natural sweetness.
• Use a glass or ceramic baking dish. These distribute heat more evenly than metal pans and help prevent overbrowning.
• Add a scoop of vanilla ice cream while warm. It melts into the cake and makes it next-level delicious.
• Leftovers? Warm them in the microwave. A few seconds brings back the soft, gooey texture like it’s fresh out of the oven.

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Watch Out for These Mistakes While Cooking

Even with a recipe as simple as Pineapple Dump Cake, a few missteps can keep it from turning out perfectly. Here’s what to avoid:

• Using pineapple in syrup: It can make the cake too sweet and sticky. Always choose pineapple in juice.
• Stirring the layers: Resist the urge! Stirring will ruin the dump cake’s signature texture and layering.
• Uneven butter coverage: If parts of the cake mix are left dry, they won’t bake properly. Distribute those butter slices evenly.
• Skipping the grease: Not greasing your pan means you’ll struggle to serve neat slices—and may end up with burnt edges.
• Overbaking: The edges should be caramelized, but baking too long will dry out the top and bottom.
• Using cold butter chunks: Cold thick chunks won’t melt evenly—slice thin pats or melt and drizzle it for full coverage.
• Too many toppings: Don’t overload with extras like nuts or coconut—they can prevent the butter from reaching the mix.
• Not checking early: Ovens vary, so always check a few minutes before the suggested time to avoid overbaking.

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What to Serve With Pineapple Dump Cake?

Enhancing your serving game can elevate this humble dessert into a truly memorable dish. Try pairing it with these additions:

Vanilla Ice Cream

A warm slice with a scoop of cold vanilla ice cream is a timeless classic. The contrast of textures is divine.

Whipped Cream

Simple, airy, and creamy—just a dollop of homemade or store-bought whipped cream brings a light finish.

Toasted Coconut

Add a bit more tropical flair with some crispy toasted coconut on top after baking.

Fresh Pineapple Slices

Double down on the pineapple vibes with a few slices of fresh fruit on the side.

Hot Coffee

This cake is sweet and rich, making it the perfect match for a strong black coffee or an espresso.

Pina Colada

For a playful twist, serve it with a tropical cocktail like a piña colada or pineapple mojito.

Drizzle of Chocolate or Caramel

A thin drizzle of chocolate syrup or caramel sauce adds richness and elevates it to a more decadent dessert.

Cold Glass of Milk

For a comforting, old-fashioned feel, nothing beats a cold glass of milk alongside a warm slice.

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Storage Instructions

Pineapple Dump Cake stores beautifully, making it perfect for leftovers or make-ahead desserts.

• Room Temperature: If you plan to eat it within 24 hours, you can cover the baking dish with foil or plastic wrap and leave it on the counter.
• Refrigerator: For longer storage, place it in an airtight container or cover tightly in the baking dish and refrigerate for up to 5 days. The texture will firm up but remain moist.
• Freezer: You can freeze it! Portion into airtight containers or wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave before serving.
• Reheating Tips: Warm individual portions in the microwave for 20–30 seconds. To crisp the topping, reheat in the oven at 300°F for about 10 minutes.

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Estimated Nutrition

Please note, values may vary slightly depending on the brand of cake mix and added toppings:

• Serving Size: 1 square (about 1/12 of a 9×13 pan)
• Calories: ~280
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 300mg
• Carbohydrates: 42g
• Sugar: 28g
• Fiber: 1g
• Protein: 2g

Optional toppings like coconut, nuts, or ice cream will increase calories and fat content, so keep that in mind if you’re tracking nutrition closely.

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Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes, but you’ll need to add extra juice (like pineapple or orange juice) to compensate for the liquid missing from canned pineapple. The juice helps moisten the cake mix properly.

Can I make this recipe gluten-free?

Absolutely. Just swap the regular yellow cake mix for a gluten-free yellow cake mix—make sure all your other ingredients are certified gluten-free too.

What can I do if the top looks too dry?

Drizzle melted butter over any dry patches before baking or partway through baking. You can also lightly spray dry spots with cooking spray to help crisp them up.

Can I prepare it ahead of time?

Yes! You can assemble everything in the baking dish and refrigerate (covered) for a few hours before baking. Bake fresh when you’re ready to serve.

Why is my cake mix still powdery after baking?

This usually happens when the butter isn’t distributed evenly or there’s not enough liquid. Slice butter thin and space it well, or drizzle melted butter to coat the entire surface.

Can I use other fruits in this recipe?

Definitely! Pineapple pairs well with cherries, peaches, or mango. You can layer them or mix them in with the crushed pineapple.

Is this dessert supposed to be cakey or gooey?

A bit of both! The base is meant to be soft and gooey, like a cobbler, while the top is slightly crisp and golden from the buttered cake mix.

Do I need to refrigerate leftovers?

Yes, if you’re keeping it longer than 24 hours. Refrigeration keeps it safe to eat and helps maintain the texture for up to 5 days.

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Conclusion

Pineapple Dump Cake is proof that dessert doesn’t have to be complicated to be delicious. I love how it delivers big tropical flavor with just a handful of ingredients and practically no effort. Whether you’re baking for a weekend treat, a potluck, or just because you want something warm and sweet, this cake has you covered.

Its gooey pineapple base and golden, buttery topping are always a hit—and with so many ways to tweak it, this classic never gets boring. Serve it warm with a scoop of ice cream, and you’ve got a winning dish every single time.

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