Easy Pineapple Dump Cake
This Easy Pineapple Dump Cake is the dessert that’ll have you saying goodbye to complicated baking forever. Seriously, you just toss everything in a pan and let the oven do its magic. It’s one of those recipes that makes you feel like a superstar in the kitchen without all the fuss. If you’re into easy dinners, you’ll flip over my Crockpot Cinnamon Roll Dump Cake too. Trust me on this one; if you can stir a spoon, you can make this!
Why This Easy Pineapple Dump Cake Hits Different
- Ready in about 50 minutes flat
- One bowl, minimal dishes
- Kid-tested, parent-approved
- Uses stuff you probably have at home
- Leftovers taste even better the next day
This is the recipe I make when I really don’t feel like cooking — and it still turns out amazing. Okay, let’s get into it!
What You’ll Need
- 20 oz canned crushed pineapple (with juice)
- 1 box yellow cake mix (room temperature)
- 1 cup unsalted butter (melted)
- Optional: 1/4 cup brown sugar (for a little extra sweetness)
- Optional: 1/3 cup shredded coconut (toasted, if you like it)
- Optional: 1/3 cup chopped pecans or walnuts (toasted for crunch)
Remember, the cheap kind works fine for the pineapple, and room temperature ingredients work best here. Feel free to skip the optional stuff if you’re not into it, but a handful of fresh herbs — optional but SO worth it.
How to Make It — Stupid Easy
- First things first — preheat that oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or nonstick spray.
- Pour the entire can of crushed pineapple with juice into the dish and spread it evenly.
- Sprinkle the dry cake mix evenly over the pineapple layer without mixing.
- Sprinkle optional brown sugar, coconut, and nuts if desired.
- Pour melted butter evenly over the top, covering as much of the dry cake mix as possible.
- Bake for 45–55 minutes until golden brown and bubbling at the edges.
- Let it rest for 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
And that’s literally it. Dinner is served!
Best Ways to Serve
- Throw it next to some garlic bread and call it a night.
- My kids like it with vanilla ice cream, I drown mine in whipped cream.
- Honestly? Perfect straight out of the pan with a fork.
How to Store Leftovers
Pop any leftovers into an airtight container and keep it in the fridge for up to 3 days. It even freezes well! If you go that route, just let it thaw overnight in the fridge for easy reheating. Pop it in the microwave for about a minute — good as new. If it even lasts that long in your house.
Quick Tips So You Nail It
- Don’t skip pouring the butter evenly — that’s where the magic happens.
- If your pineapple is too watery, just drain a little out before you mix.
- Want it extra sweet? Add a pinch of cinnamon.
- For a little twist, toss in some chocolate chips before baking.
Fun Ways to Switch It Up
- Going dairy-free? Use coconut oil instead of butter — nobody will know.
- Feeling tropical? Throw in some chopped mango or diced strawberries.
- Short on time? Skip letting it rest before serving, and it’s still delicious.
Got Questions? I Got You
Can I prep this the night before?
Absolutely! Just keep everything assembled but not baked in the fridge, and then pop it in the oven the next day.
I don’t have pineapple — what else works?
You can swap it out for peaches or any other fruit you’ve got tucked away.
Help! Mine came out dry. What happened?
You might’ve overbaked it a bit. Keep an eye on it during the last few minutes next time.
Is this freezer-friendly?
Yep! You can freeze it for about a month. Just thaw in the fridge before you dig in.
Go Make This Tonight
This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. If you try it, come back and drop a star rating — it seriously helps! Pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dinner win? Share this on Facebook. So what are you adding to yours? Extra cheese? Hot sauce? Tell me in the comments!
For another take, check out this Pineapple Dump Cake recipe.
Easy Pineapple Dump Cake
Ingredients
Main Ingredients
- 20 oz canned crushed pineapple (with juice) Use the cheap kind for best results.
- 1 box yellow cake mix Ensure it is at room temperature.
- 1 cup unsalted butter (melted) Melted for easy incorporation.
Optional Ingredients
- 1/4 cup brown sugar For extra sweetness if desired.
- 1/3 cup shredded coconut Use toasted for extra flavor.
- 1/3 cup chopped pecans or walnuts Toast for added crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or nonstick spray.
- Pour the entire can of crushed pineapple with juice into the dish and spread it evenly.
- Sprinkle the dry cake mix evenly over the pineapple layer without mixing.
- Sprinkle optional brown sugar, coconut, and nuts if desired.
- Pour melted butter evenly over the top, covering as much of the dry cake mix as possible.
Baking
- Bake for 45–55 minutes until golden brown and bubbling at the edges.
- Let it rest for 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream.