Pineapple Dump Cake (quick cobbler)
A simple and easy-to-make recipe that combines the sweetness of the pineapple with the buttery, cakey texture of the cake mix. An old-fashioned dessert that is perfect for potlucks, family gatherings, and other casual events.
Servings 8 servings
Ingredients
For the fruit layer:
- 2 large cans crushed pineapple, chunks or rings 25 ounces or 710g
- 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:
- 2 cups yellow or white cake mix
- ½ cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (180°C).
- Have ready an 8x11-inch ceramic or glass dish, rectangular or oval. Or a 9-inch square or round baking dish.
For the filling:
- If using pineapple rings, cut them into small chunks and spread them on the baking dish. Or dump the 2 cans of chunks or crushed pineapple.
- 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:
- Mix 2 cups yellow or white cake mix with ½ cup unsalted butter, melte, in a medium bowl until you have a crumbly mixture. It should be slightly floury.
- 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.
- 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.
Notes
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 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.