You ever have one of those days? You need a dessert, like right now, but the thought of pulling out a mixer and a dozen bowls makes you want to crawl back into bed. I’ve been there, more times than I can count.
That’s when you need a secret weapon. A recipe so easy, it feels like cheating.
This Pineapple Dump Cake is exactly that. It’s warm, gooey, and tastes like you spent hours on it. But you and I will know the truth. It’s the simplest dessert you’ll ever make.
What You’ll Need
This recipe uses basic pantry items. You might have everything you need already.
- One 20-ounce can of crushed pineapple, undrained
- One 15.25-ounce box of yellow cake mix
- 1/2 cup (1 stick) of unsalted butter, melted
- 1/2 cup of chopped pecans (optional)
- 1/2 cup of shredded coconut (optional)
Tools You’ll Need
No fancy gadgets are required for this one. Just the basics from your kitchen.
- A 9×13 inch baking dish
- A spatula
- A small bowl for melting butter
- Can opener
How to Make Pineapple Dump Cake
This is where the magic happens. It’s almost too simple to be called a recipe.
Step 1: Preheat your oven to 350°F (175°C). Don’t grease the baking dish. The pineapple juice and butter will prevent sticking.
Step 2: Dump the entire can of crushed pineapple, juice and all, into the bottom of the baking dish. Spread it out evenly with your spatula.
Step 3: Sprinkle the dry cake mix evenly over the pineapple. Do not stir it! This is the most important rule of any dump cake. Just gently spread it out.
Step 4: If you’re using them, sprinkle the chopped pecans and coconut over the cake mix.
Step 5: Drizzle the melted butter all over the top of the cake mix. Try to cover as much of the surface as you can.
Step 6: Bake for 50-60 minutes. The top should be golden brown and the pineapple bubbly around the edges.
Step 7: Let it cool for about 15 minutes before serving. This helps it set up a bit. It’s best served warm, maybe with a scoop of vanilla ice cream.
Pro Tips
After making this cake a hundred times, I’ve learned a few things. These small tips make a big difference.
- Melt the Butter: Some recipes say to slice the butter and place it on top. I find that melting the butter and drizzling it gives you much better coverage. This prevents dry spots of cake mix.
- Don’t Mix It: I’m saying it again because it’s that important. The layers are key. The butter melts into the cake mix, which steams on top of the fruit, creating a perfect gooey base with a cobbler-like topping.
- Add Some Crunch: The pecans and coconut are listed as optional, but I highly suggest them. They add a toasty flavor and a great texture that cuts through the sweetness. Toasting the nuts beforehand adds even more flavor.
- Let It Rest: I know it’s hard to wait. But letting the cake sit for 15 minutes after it comes out of the oven allows the filling to thicken. If you serve it right away, it can be a bit runny.
Substitutions and Variations
This cake is a great starting point. You can swap things out based on what you have or what you like.
Fruit Swaps
You can use almost any canned fruit or pie filling. Just make sure it’s a similar amount.
| Fruit Idea | Notes |
|---|---|
| Cherry Pie Filling | A classic choice |
| Canned Peaches | Diced, in juice |
| Apple Pie Filling | Add cinnamon on top |
| Mixed Berries | Frozen works well |
Cake Mix Swaps
Don’t have yellow cake mix? No problem.
| Cake Mix Flavor | Pairs Well With |
|---|---|
| White Cake Mix | Cherries, Berries |
| Spice Cake Mix | Apples, Peaches |
| Butter Pecan | Pineapple, Peaches |
| Lemon Cake Mix | Blueberries |
Make-Ahead Tips
Honestly, this isn’t a great make-ahead dessert. It’s at its peak when it’s warm and fresh from the oven.
You could assemble it an hour or two before you plan to bake it. Just put everything together in the dish, cover it, and keep it in the fridge. Then bake as directed when you’re ready.
Nutrition Info & Healthy Swaps
This is a dessert, so it’s meant to be a treat. But you can make a few small changes to adjust it.
Nutritional info is an estimate for one serving, assuming 12 servings per cake.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 350 kcal |
| Fat | 15g |
| Sugar | 30g |
| Carbohydrates | 50g |
Diet-Friendly Ideas
- Gluten-Free: Use your favorite gluten-free yellow cake mix. The steps are the same.
- Lower Sugar: Look for pineapple packed in its own juice, not heavy syrup. You can also find cake mixes with less sugar.
- Dairy-Free: Use a dairy-free or plant-based butter substitute. Make sure your cake mix is dairy-free too (most are, but check the label).
What to Serve with It
This Pineapple Dump Cake is amazing on its own. But a good topping can take it to the next level.
- Vanilla Ice Cream
- Whipped Cream
- A drizzle of caramel sauce
It’s a perfect dessert after a family dinner. Think of serving it after something savory like baked ham or grilled chicken. It’s also a champion at potlucks because it’s easy to transport and serves a crowd.
Leftovers and Storage
If you have any leftovers, cover the baking dish with plastic wrap or a lid. You can also move the cake to an airtight container.
Store it in the refrigerator for up to 4 days.
To reheat, you can microwave a single serving for about 30-45 seconds. You can also put the baking dish back in a 350°F oven for 10-15 minutes until it’s warmed through.
FAQs
Q1. Do I have to use crushed pineapple?
Ans: Crushed pineapple works best because it covers the bottom of the dish easily. Chunks or tidbits will work, but the texture will be different.
Q2. My cake topping has dry patches. What did I do wrong?
Ans: You probably didn’t get enough butter on those spots. Make sure you drizzle the melted butter as evenly as possible over the entire surface of the cake mix.
Q3. Can I use a different size pan?
Ans: A 9×13 inch dish is ideal. If you use a smaller pan like an 8×8, the layers will be thicker and you’ll need to increase the baking time. Keep an eye on it to prevent burning.
Q4. Can I use fresh pineapple?
Ans: Canned pineapple is better for this recipe. It has the right amount of juice to steam the cake mix. Fresh pineapple doesn’t have as much liquid and might make the cake dry.
Wrapping Up
See? It doesn’t get much easier than that. This is the kind of recipe you’ll memorize after making it just once. It’
