Description
This Quick & Delicious Pineapple Dump Cake is an easy dessert that requires no mixing bowls or fancy techniques—just layer your ingredients and let the oven do the work. Juicy pineapple, buttery crumbs, and a hint of cinnamon create a tropical paradise in every bite!
Why You’ll Love This Recipe?
Because dump cakes are as simple as they come, yet they deliver big on flavor. This pineapple version is perfect for summer gatherings, potlucks, or whenever you need a quick fix of sweetness. Plus, it’s ready in under an hour, so you can spend less time baking and more time enjoying!
Ingredients
Here’s what you’ll need to get started (the full list is waiting for you below):
- Canned pineapple slices in juice
- Yellow cake mix
- Butter
Now, let’s dive into making this delightful treat!
Directions
Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking dish and give it a light spray with nonstick cooking spray. This ensures the cake won’t stick when it’s done.
Layer the Pineapple
Drain the pineapple slices, reserving about 1/2 cup of the juice for later use. Arrange the pineapple slices evenly across the bottom of the prepared baking dish. Don’t worry about perfection—just make sure they’re spread out nicely.
Sprinkle the Cake Mix
Open the box of yellow cake mix and sprinkle it evenly over the pineapple slices. Use your hands or a spoon to distribute it uniformly. This creates the base for our delicious crumb topping.
Melt the Butter
In a small saucepan, melt the butter over low heat. Once melted, pour it slowly and evenly over the top of the cake mix. The butter will sink into the mix slightly, creating that signature dump cake texture.
Add a Splash of Flavor
Remember that reserved pineapple juice? Pour a little bit over the top of the buttered cake mix. This adds extra moisture and enhances the tropical flavors.
Bake Until Golden
Place the baking dish in the preheated oven and bake for approximately 45–50 minutes, or until the edges are golden brown and the center is set. Rotate the dish halfway through baking for even cooking.
Expert Tips and Tricks
- For added sweetness, sprinkle a tablespoon of brown sugar over the pineapple before adding the cake mix.
- If you don’t have canned pineapple, fresh pineapple chunks work beautifully too—just adjust the liquid accordingly.
- Dust the finished cake with powdered sugar for a pretty presentation.
- Serve warm for maximum gooey goodness.
Recipe Variations and Possible Substitutions
Feel free to experiment with different flavors:
- Swap yellow cake mix for white or vanilla for a lighter taste.
- Add chopped pecans or walnuts for crunch.
- Mix in coconut flakes for a beachy vibe.
- Substitute mango or peach slices for a variation on the tropical theme.
Serving and Pairing Suggestions
Serve this pineapple dump cake warm with a scoop of vanilla ice cream or whipped cream for a decadent finish. It also pairs well with coffee, tea, or a cold glass of lemonade. For a festive touch, garnish with fresh mint leaves or a dollop of fruit compote.
Storage and Reheating Tips
Store leftover cake in an airtight container at room temperature for up to 3 days. To reheat, microwave individual slices for 20–30 seconds, or warm them in the oven at 300°F (150°C) for 5–7 minutes.
FAQs
Q: Can I freeze pineapple dump cake?
Yes! Allow the cake to cool completely, then wrap it tightly in plastic wrap and store it in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Q: What type of cake mix should I use?
Yellow cake mix works best for its rich flavor, but white or vanilla are great alternatives. Avoid chocolate or red velvet mixes, as they may clash with the pineapple.
Q: Is canned pineapple necessary?
Canned pineapple is convenient and retains moisture during baking. However, fresh pineapple can be used if drained properly to prevent excess liquid.
Q: How do I know when the cake is done?
The edges should be golden brown, and the center should feel firm to the touch. Insert a toothpick near the middle—if it comes out clean, the cake is ready.
Conclusion
There you have it—a quick, easy, and utterly delightful pineapple dump cake that’s perfect for lazy summer afternoons or impromptu get-togethers. With minimal effort and maximum flavor, this dessert is sure to become a family favorite. So grab your ingredients, fire up the oven, and let’s bake something magical together!
Let me know how yours turns out—I’d love to hear your thoughts. Happy baking, my friend!
Print
Quick & Delicious Pineapple Dump Cake: A Perfect Summer Treat
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Quick & Delicious Pineapple Dump Cake is a refreshing and easy dessert that’s perfect for summer gatherings or lazy afternoons. With just a few simple ingredients, you can create a moist, fruity cake topped with a buttery brown sugar crumble that everyone will love.
Ingredients
- 1 (20 oz) can crushed pineapple, undrained
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon (optional, for extra flavor)
Instructions
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Preheat the Oven : Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or spray it with nonstick cooking spray.
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Add the Pineapple : Pour the entire can of crushed pineapple (including juice) into the prepared baking dish. Spread it out evenly across the bottom.
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Sprinkle the Cake Mix : Open the box of yellow cake mix and sprinkle the dry mix evenly over the pineapple layer. Don’t worry if it doesn’t cover the pineapple completely—it will settle during baking.
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Make the Topping : In a small bowl, combine the melted butter, brown sugar, and cinnamon (if using). Mix until smooth and well combined. Drizzle this mixture evenly over the top of the cake mix layer.
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Bake : Place the baking dish in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling. Allow the cake to cool slightly before serving.
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Serve : Serve warm or at room temperature. Optionally, top with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- For a tropical twist, add a handful of chopped macadamia nuts or coconut flakes to the topping mixture.
- If you prefer a firmer texture, drain half the pineapple juice before adding it to the pan.
- This cake can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 15–20 seconds before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg