This easy Pineapple Dump Cake recipe is truly the EASIEST dessert recipe you can make! Made with simple ingredients, you'll love this pineapple dessert.
I love dump cakes because they're a quick dessert that ANYONE can make! If you don't enjoy baking (but love to eat delicious dessert), dump cake recipes are the absolute best.
Why is it called a "dump cake?" Well, because you "dump" the ingredients in the baking pan. No mixing required! Honestly, they're the easiest, low maintenance dessert recipes you'll find.
A classic dump cake involves fresh fruit or pie filling. The fruit filling is topped with a box of cake mix! Then, butter is poured or placed over the top of cake mix.
The butter and cake mix combine and brown to make a cobbler like topping. And, it gets a little help (and moisture) from the fruit layer, too. It is delicious!
Dump cakes are popular for good reason. They outkick their coverage when it comes to taste versus how much time they take.
This delightful Pineapple Dump Cake recipe has simple ingredients. So, there are several substitutions you can make and still have an impressive dessert! Here are a few suggestions:
- Substitute the vanilla cake mix for yellow cake mix or white cake mix.
- You can substitute fresh pineapple for the pineapple chunks. I still recommend using the crushed canned pineapple.
- Pineapple Upside Down Dump Cake Recipe: Add some maraschino cherries or a half of a can of cherry pie filling to the pineapple tidbits. It's an easy way to make a great dessert that tastes like Pineapple Upside Down Cake!
- Individual Dump Cakes: You can make individual portions using cruets or mini casserole dishes. Perfect for a more elegant serving situation!
- Pineapple Foster Dump Cake: Double the brown sugar and add a splash of rum to the pineapple mixture.
Serve warm with a big scoop of vanilla ice cream or whipped cream.
You can leave the dump cake on the counter at room temperature for up to one day. Cover the baking dish, or store in an airtight container. After that, cover with aluminum foil or plastic wrap, and store in the refrigerator for up to 4 days.
- 1 20 ounce can pineapple chunks, drained
- 1 20 ounce can crushed pineapple (do not drain)
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1 15.25 ounce box of vanilla cake mix
- 1 cup butter, melted
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare a 9x13 cake pan with a light coating of cooking spray.
- Spread both cans of the pineapple in the bottom of the baking dish and stir to combine.
- Next, sprinkle the brown sugar and cinnamon over the pineapple mixture.
- Then, sprinkle dry cake mix over the top of the pineapple in an even layer. Use a wooden spoon to smooth out the cake mix and remove any mounds that have formed.
- Next, pour the melted butter over the top of the cake mix.
- Bake in the preheated oven for 50-55 minutes or until the top is golden brown, and the filling is bubbling.
- Remove from the oven. Allow to cool for 10 minutes before serving.
- Serve warm with a big scoop of ice cream.
Instead of melting the butter, you can cut it into 1 tablespoon pats and place the pats evenly on top of the cake mix.