Do you ever get the sense that your daily responsibilities are piling up endlessly, like an infinite scroll on a website you didn’t mean to visit, each task multiplying faster than you can check them off? Between work emails, soccer practice, and figuring out what on earth to make for dinner, dessert can feel like a luxury. But what if I told you that a warm, gooey, flavor-packed treat was just five minutes and one baking dish away? Enter: the pineapple dump cake — the sweet, low-effort hero none of us knew we needed.
Now, I get it. The name isn’t exactly elegant. But what it lacks in fancy titles, it more than makes up for in comfort and flavor. This little beauty is a lifesaver for busy moms, last-minute party planners, or anyone just trying to get through Wednesday with a little sugar boost. There’s no mixing bowls, no complicated steps, and best of all — no stress. You literally “dump” the ingredients into a pan and let your oven do the magic.
The best part? It tastes like something your Southern grandma would’ve made — if she had Wi-Fi and no time to waste.
So whether you’re baking to bribe your picky eaters, impress your in-laws, or just need a reason to open that tub of vanilla ice cream, this pineapple dump cake recipe is about to become your go-to. It’s sweet, buttery, a little crunchy on top, and practically sings when served warm with a scoop of ice cream melting into every crevice.
Let’s get to it — because you’ve got things to do, and dessert shouldn’t be one of them.
If you enjoy fruit-based desserts with minimal prep, you’ll love our easy strawberry cheesecake dump cake too!
Contents
- 1 Why You’ll Love This Pineapple Dump Cake
- 2 What You’ll Need
- 3 Equipment You’ll Need
- 4 Step-by-Step Pineapple Dump Cake Recipe
- 5 Pineapple Dump Cake Tips & Tricks
- 6 A Little Story from My Kitchen to Yours
- 7 Nutrition Information: What’s in Your Slice of Comfort?
- 8 Cooking Time & Yield Details
- 9 Frequently Asked Questions For Pineapple Dump Cake
Why You’ll Love This Pineapple Dump Cake
- Effortless: No mixers, no bowls, no stress. You’re tossing everything into one pan.
- Crowd-Pleaser: Perfect for potlucks, holidays, or just Tuesday night when you’re craving something sweet.
- Minimal Cleanup: Fewer dishes = more time for you.
- Warm and Comforting: The combination of pineapple, buttery cake, and a brown sugar pecan topping is pure happiness.
What You’ll Need
Here’s what goes into this sunshine-in-a-dish dessert:
- 2 cans (20 oz each) of crushed pineapple – pour in with the juice. That moisture helps everything meld.
- 1 box (15.25 oz) yellow cake mix – no need to prepare it, just sprinkle it dry.
- ½ cup brown sugar – for that cozy, caramel-y depth.
- 1 cup chopped pecans – they add the crunch that keeps you coming back for seconds.
- 1 cup butter – slice it thin and layer it evenly for max melt-and-drizzle action.
- Vanilla ice cream (optional) – but highly encouraged, especially when the Pineapple Dump Cake is still warm.
Equipment You’ll Need
Before you start dumping (in the culinary sense, of course), here’s what you’ll need:
- 9×13-inch baking dish
- Can opener
- Butter knife (or any knife to slice butter)
- Measuring cup (for brown sugar and pecans)
- Spoon or spatula (to level ingredients if needed)
- Oven mitts
- Serving spoon
- Optional: Ice cream scoop (you know, for that little scoop of vanilla on top)
Step-by-Step Pineapple Dump Cake Recipe
Step 1: Preheat and Prep
Let’s get this party started by preheating your oven to 350°F (175°C). That gives you just enough time to gather everything, open your cans, and maybe sneak a little brown sugar taste test. No judgment.
Grease a 9×13-inch baking dish with a light swipe of butter or a quick spritz of non-stick spray. You don’t want that golden crust sticking to the pan — we’re going for gooey, not glued.
Step 2: Pineapple Party in the Pan
Crack open those two cans of crushed pineapple and pour them directly into the baking dish — juice and all. Seriously, don’t drain them. The juice helps soften the dry cake mix and gives this pineapple dump cake its irresistible texture and flavor.
Spread the pineapple out with the back of a spoon so it covers the bottom of the dish evenly. This becomes your fruity foundation.
Step 3: Sprinkle the Yellow Cake Mix
Open up your box of yellow cake mix (no need to prep it!) and sprinkle it evenly over the top of the pineapple layer. This is the “dry” layer that will magically turn into a soft, golden Pineapple Dump Cake thanks to the buttery melt-down to come.
Pro tip: Try to smooth the cake mix out so it covers the pineapple without big clumps. Think of it like dusting fairy dust across the top. Only this dust tastes like cake.
Step 4: Add the Sweet + Crunch
Now it’s time to layer on that cozy sweetness. Sprinkle ½ cup of brown sugar evenly across the dry cake mix. This adds a caramel-like depth of flavor that plays so well with the bright pineapple.
Next, toss on 1 cup of chopped pecans. If you’ve got little ones who aren’t fans of nuts, you can either skip them or sprinkle on just half — that way everyone’s happy.
Step 5: Butter Blanket Time
Slice 1 cup of butter into thin pats (about a tablespoon each) and lay them evenly across the top of everything. Don’t worry if it looks a little patchy — it’ll melt and spread like a dream in the oven.
You want the butter to hit all corners so every bite of this pineapple dump cake has that buttery love.
Step 6: Bake Until Bubbly and Golden
Slide the dish into your preheated oven and bake for 45–50 minutes.
What you’re looking for: golden brown top, bubbly edges, and that heavenly smell that might just pull your neighbors in from next door. If the top starts to brown too quickly, you can loosely cover it with foil for the last 10 minutes.
Step 7: Let It Rest (Then Dive In)
Once baked, let your pineapple dump cake sit for about 10–15 minutes. This helps it set up just a bit so it scoops nicely.
Serve it warm with a scoop of vanilla ice cream (optional, but honestly, highly recommended). The way that ice cream melts into the warm Pineapple Dump Cake and pineapple… let’s just say, there are no words. Just happy sighs.
Pineapple Dump Cake Tips & Tricks
- Don’t drain the pineapple! I know, I’m repeating myself — but it’s that important. The juice is essential for creating the right texture.
- Cake mix tip: Gently tap or shake the pan after adding the cake mix to help it settle more evenly. You don’t want surprise dry spots.
- Butter matters: Use real butter, not margarine. Butter vs. Margarine: What’s Better for Baking? And make sure those slices cover as much of the cake mix as possible. If you’re short, melt the butter and drizzle it instead.
- Make it nut-free: Skip the pecans if there are allergies or picky eaters around. You can replace them with shredded coconut for a tropical twist — or just leave the topping as-is.
- Add a twist: Want a little something extra? Add a handful of maraschino cherries before the cake mix. It makes it feel like a pineapple upside-down cake — but with zero flipping stress.
- Make it crispy: For a slightly crispier top, bake it uncovered for the full time. That butter and brown sugar combo gets crunchy in all the best ways.
- Store it right: Got leftovers (rare, but hey)? Store your pineapple dump cake in the fridge, covered, for up to 4 days. Just reheat a scoop in the microwave for 20–30 seconds and it’s as dreamy as day one.
- Freezer-friendly? Sort of. You can freeze it, but the texture’s a little softer when reheated. If you go this route, wrap individual portions and freeze up to 2 months. Reheat gently.
- Serving crowd tip: Want to serve this for a group? Double the recipe and use two pans or one deeper roasting pan. It scales up beautifully.
- Make it dairy-free: Use plant-based butter and serve with a scoop of dairy-free vanilla ice cream. You’ll still get that warm, gooey comfort without the dairy.
Want to make this recipe gluten-free? Simply substitute the cake mix with our homemade gluten-free flour blend for a delicious alternative!
A Little Story from My Kitchen to Yours
I stumbled on this pineapple dump cake recipe during one of those weeks — you know, the kind where your dishwasher breaks, the kids decide they suddenly hate chicken, and just when you think you’ve got a quiet evening ahead, your in-laws call to say they’re ‘dropping by for a quick visit.
With five minutes and very little sanity, I threw together what I had in the pantry. Crushed pineapple? Check. Cake mix? Somehow, yes. Butter? Always. And from that chaos, a dessert miracle was born.
To my surprise (and relief), everyone loved it. My picky kid asked for seconds, my husband thought I’d spent hours on it, and my mother-in-law asked for the recipe — which, let’s be honest, felt like a small win for womankind.
Since then, this has become my not-so-secret weapon. Whether it’s for potlucks, birthdays, or just a long Monday, this pineapple dump cake never fails me. And now? It’s yours too.
Nutrition Information: What’s in Your Slice of Comfort?
Let’s be real — when it comes to desserts, most of us aren’t counting every gram. But it’s still helpful to know what’s packed into that delicious spoonful of pineapple dump cake you just fell in love with.
This is a rich, buttery dessert with a sweet pineapple base, crunchy pecan topping, and golden cake mix binding it all together. Naturally, it’s not the lightest treat on the block — but it is a feel-good classic that’s meant to be enjoyed in moderation (preferably with a scoop of ice cream and zero guilt).
Pineapple brings natural sweetness, vitamin C, and potassium to the table. The pecans give a boost of healthy fats and protein, while the cake mix and butter deliver that comforting texture and nostalgic flavor.
If you’re looking to lighten it up, you can swap in a lower-fat butter substitute, skip the nuts, or use a sugar-free cake mix — but honestly? This cake’s magic lies in the full version.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Serving Size | 1/12 of cake |
| Calories | ~410 kcal |
| Total Fat | 22 g |
| Saturated Fat | 9 g |
| Unsaturated Fat | 11 g |
| Trans Fat | 0.5 g |
| Cholesterol | 35 mg |
| Sodium | 320 mg |
| Carbohydrates | 50 g |
| Fiber | 2 g |
| Sugar | 32 g |
| Protein | 3 g |
| Calcium | 80 mg (6% DV) |
| Iron | 1.6 mg (9% DV) |
| Potassium | 190 mg (4% DV) |
| Vitamin C | 5 mg (6% DV) |
| Vitamin A | 220 IU (4% DV) |
Cooking Time & Yield Details
If you’ve ever wished dessert could be both effortless and impressive, this one’s for you. The beauty of pineapple dump cake is that it’s quick to throw together, needs no chilling, and bakes while you kick your feet up (or fold that laundry you’ve been ignoring). Here’s exactly how the time breaks down:
- Prep Time: 5 minutes
- Cook Time: 45–50 minutes
- Chilling Time: None required
- Total Time: Approximately 50–55 minutes
No fancy chilling, layering, or cooling racks necessary — just dump, bake, and enjoy.
Yield
- Servings: 12 generous portions
- Optional: Can be sliced into 16 smaller servings for potlucks or parties
Cuisine
- Cuisine Type: American
This dish is a beloved classic in many Southern kitchens but has earned its place nationwide as a comfort-food staple — the kind of recipe that gets handed down, dog-eared, and passed around at every family gathering.
And just like that, you’ve got yourself a cozy, crowd-pleasing dessert that asks for very little and gives back a whole lot. Whether you’re a seasoned baker or someone who usually avoids the oven like it’s a haunted closet, this pineapple dump cake makes you feel like a kitchen hero with half the effort.
It’s the kind of dessert that doesn’t ask you to measure flour or cream butter — it simply invites you to dump, bake, and dig in. And on a hectic weeknight, or during those last-minute “Can you bring a dessert?” It’s those effortlessly genuine experiences—the ones that quietly unfold without grandeur or planning — that often bring the most unexpected joy and remind us how little it takes to feel truly connected to life..
This Pineapple Dump Cake isn’t trying to be fancy. It’s not here to impress with swirls or layers. But it will win hearts. From picky kids who love the gooey sweetness to adults who appreciate that golden, buttery top, there’s something in this Pineapple Dump Cake for everyone. Especially when it’s warm out of the oven with a little vanilla ice cream melting on top — now that’s comfort food done right.
So the next time your sweet tooth comes calling or you need a dessert that delivers without drama, remember this simple, satisfying treat. Because once you make pineapple dump cake a part of your go-to recipe stash, it’s not going anywhere. It’s the dependable, delicious, dump-and-go kind of love your dessert table deserves.
If soft, dreamy desserts are your vibe, don’t miss our fluffy and irresistible cloud cake – it’s like biting into a sweet, sugary cloud.
Frequently Asked Questions For Pineapple Dump Cake
Can I substitute fresh pineapple for canned in this pineapple dump cake recipe?
You can, but it’s important to note that canned crushed pineapple includes juice, which helps moisten the dry cake mix. If using fresh pineapple, make sure to add some pineapple juice or a splash of orange juice to keep that soft, gooey texture.
What if I don’t have yellow cake mix?
No worries! You can use white cake mix as a swap in this pineapple dump cake recipe. The flavor will be slightly lighter, but still delicious. Even a spice cake mix adds a fun twist if you’re feeling bold.
How should I store leftovers?
Let the Pineapple Dump Cake cool completely, then cover and refrigerate. It’ll stay fresh for up to 4 days. Just warm up a portion in the microwave for about 30 seconds to bring back that just-baked taste.
Can I freeze pineapple dump cake?
Yes! To make mealtime easier down the road, consider dividing the dish into single-serving amounts and storing each one in tightly sealed containers — these can be safely kept in the freezer and enjoyed anytime within the next couple of months without compromising quality. To reheat, thaw overnight in the fridge and warm in the oven or microwave before serving.
Is this pineapple dump cake recipe nut-free?
As written, it includes pecans for crunch. But you can easily leave them out or replace with something like shredded coconut or crushed graham crackers. It’s still super tasty without the nuts!
Can I use margarine instead of butter?
Butter is best for flavor and richness, but if you’re in a pinch, margarine will work. Just make sure it’s the kind that’s suitable for baking (not the tub-style spread).
Can I make this pineapple dump cake recipe ahead of time?
Definitely! You can bake it earlier in the day and simply reheat in the oven before serving. It’s just as comforting the second time around — maybe even better.
