A simple and easy-to-make recipe that combines the sweetness of the pineapple with the buttery, cakey texture of the cake mix. They combine to create a dessert that is indulgent, juicy, and delicious, making it a popular choice for potlucks, family gatherings, and other casual events.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Quick pantry staple cobbler
Dump cakes are family favorites around here and a growing category on this blog, and with good reason: they're a delicious, easy dessert recipe option that uses simple ingredients.
Also called cobbler with cake mix, they're like a sweet casserole dish. And who doesn't love them served with a scoop of ice cream on top, right?
This is the sibling of the very popular cherry pineapple dump cake recipe, and it's one of our favorites to make year-round, together with the apple dump cake.
Most use store-bought pie fillings, and this one uses canned pineapple, making it a snap to prepare.
Using a cake mix box doesn't happen all the time in this blog, but just like these cake mix cookies, some recipes are worth it.
Why is it called a dump cake?
The original recipe uses cans of fruit pie filling, a box of cake mix, and thinly sliced cold butter pieces.
The first two are literally opened and dumped into the baking dish, hence the name.
Then the butter slices are arranged on top of the cake mix in an even layer, covering it. A simple dessert recipe that became very popular among busy moms decades ago.
I also found a way of mixing the cobbler-like topping that delivers the best results. At least in my opinion.
FAQ
You can leave it at room temperature for a day. After that, it's best to refrigerate it. Fruit desserts are best kept chilled to prevent them from fermenting too quickly and going bad.
Yes, you can! And it's a great way to plan a dessert for a gathering.
It can be refrigerated for up to 5 days or frozen for a month, well covered in plastic wrap to prevent dryness.
Let it come to room temperature before serving, or slightly warm it in a medium oven and serve it with a big scoop of vanilla ice cream. I don't recommend serving it straight from the fridge.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Dry cake mix: the type you find in the supermarket or grocery store, whatever brand you want. I like yellow cake mix, but white cake works well too.
- Canned pineapple: you can use crushed, chunks or rings that you chop before using.
- Brown sugar: light or dark.
- Lemon juice: to add some acidity and balance the sweetness.
Assembling a dump cake
As the name implies, this is a dump-and-bake recipe.
I give you two options for the topping, as I feel both work really well. I alternate between them.
Pineapple layer
The pineapple needs to be cut into pieces small enough to eat if using rings. You can also use canned pineapple chunks or crushed pineapple. Or a mix of both, one can of each.
The filling ingredients are simply dumped into the baking dish and mixed there.
I love to add lemon juice and brown sugar to the pineapple juice to enhance the overall flavor of the filling. Also, chopped pecans for crunch, but you can omit them.
Dry cake mix layer
Make sure you even it out if using melted butter for the topping, or it won't cover it well.
Butter topping 1
Slowly drizzle melted butter over the smoothed top, covering as much as possible.
A few small dry spots are fine. Large dry patches are not. If needed, drizzle a little extra butter halfway through baking on dry spots. This is important; you don't want to bite into dry cake mix!
Butter topping 2
This method involves a separate bowl to mix the cake mix and melted butter together before sprinkling it over the pineapple.
The topping will not cover the fruit completely and that is fine, as the juices need space to bubble as the dessert bakes.
The result is crisper and more old-fashioned cobbler-like.
Kitchen notes
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storing: treat it as you would a crumble or crisp, keeping leftovers in the refrigerator. You can freeze it for a month, sometimes more. Let it thaw at room temperature and warm it slightly in the oven before eating.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Pineapple Dump Cake (quick cobbler)
Ingredients
For the fruit layer:
- 40 ounces crushed pineapple or pineapple chunks or pineapple rings, 2 large cans, 20 ounces each
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- ½ cup pineapple juice, from the can
- 1 tablespoon cornstarch
- ½ cup chopped pecans
For the topping:
- 15.25 ounces yellow or white cake mix, 1 box
- 1 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (180°C).
- Have ready a 9x13-inch ceramic or glass dish, rectangular or oval. Or a 10-inch square or round baking dish.
For the filling:
- Dump the 40 ounces crushed pineapple or pineapple chunks or pineapple rings (If using pineapple rings, cut them into small chunks) and spread them on the baking dish. You can also use two different types for a more complex texture.
- Sprinkle 2 tablespoons brown sugar and drizzle 1 tablespoon lemon juice
- Dissolve 1 tablespoon cornstarch in ½ cup pineapple juice and drizzle over the fruit. Sprinkle ½ cup chopped pecans on top.
For the topping:
- Open 15.25 ounces yellow or white cake mix and sprinkle over the fruit layer. It will not cover it completely, and that is fine. Don't stir it or mix it with the filling.
- Melt 1 cup unsalted butter and pour it over the cake mix, covering as much as you can. You can have a few, small dry patches, but it should cover most of it.
- Another option for the topping: Mix 15.25 ounces yellow or white cake mix with 1 cup unsalted butter, melted, in a medium bowl until you have a crumbly mixture. It should be slightly floury. Don't add all the butter at once, and check if you need it all. It should not be too greasy or wet.
- Bake in the preheated oven for 40-45 minutes, until golden brown and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting the topping here and there and making sure it's completely baked inside. Bake a little longer if necessary.
- Serve warm plain, with whipped cream or a scoop of ice cream. Top with the juices from the pan and extra pineapple chunks if you want to.
Rate and review this recipe