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Servings of pineapple dump cake in three white bowls on a wooden surface. Spoons, a striped cloth, and chunks of pineapple around.

Pineapple Dump Cake

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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.

  • Total Time: 55 minutes
  • Yield: 8-10 servings

Ingredients

Units

For the fruit layer:

  • 25 ounces (2 large cans or 710g)) canned pineapple chunks
  • 2-3 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1/2 cup pineapple juice (from the can)
  • 1 tablespoon cornstarch
  • 1/2 cup chopped pecans

For the topping:

  • 2 cups yellow or white cake mix
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F/180°C.
  2. Have ready an 8x11-inch ceramic or glass dish, rectangular or oval. Or a 9-inch square or round baking dish.

For the filling:

  1. Cut the pineapple rings into small chunks and add them to the baking dish spreading evenly.
  2. Add the sugar, lemon, and pineapple juice and mix.
  3. Sprinkle the chopped pecans on top. 

For the topping:

  1. Mix the dry cake mix with the melted butter in a medium bowl until you have a crumbly mixture. It should be slightly floury.
  2. 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.
  3. 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.
  4. 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.

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.
  • Topping: after making many dump cakes, I tried several ways of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. You can also do it the old-fashioned way, or the original one, as I do with the chocolate cherry dump cake. 
  • Ratio: I find that a lower topping ratio to filling is ideal because it's crisper and tastes amazing without being over-buttery. But, as with most desserts, find your own ideal combination of filling, topping, and sweetness.
  • 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.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/10
  • Calories: 264
  • Sugar: 10.3 g
  • Sodium: 69.8 mg
  • Fat: 15.4 g
  • Carbohydrates: 32.2 g
  • Fiber: 1.1 g
  • Protein: 1.7 g
  • Cholesterol: 24.4 mg

Find it online: https://vintagekitchennotes.com/pineapple-dump-cake/