Description
This pineapple dump cake is a no-mix, no-fuss dessert made by layering crushed pineapple and cake mix, then baking until golden and bubbly. Perfect for potlucks, holidays, or weeknight cravings – best served warm with ice cream or whipped cream.
Ingredients
🛒 Ingredients:
2 cans (20 oz each) crushed pineapple with juice
1 box yellow or white cake mix (about 15 oz)
¾ cup unsalted butter, melted (or thinly sliced on top)
Optional toppings:
½ cup shredded coconut (for a tropical twist)
½ cup chopped pecans or walnuts
Vanilla ice cream or whipped cream, for serving
Instructions
📝 Instructions:
Preheat Oven:
Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.Layer Pineapple:
Pour both cans of crushed pineapple (including juice) into the dish. Spread evenly.Add Cake Mix:
Sprinkle dry cake mix evenly over the pineapple layer. Do not stir.Add Butter & Toppings:
Drizzle melted butter evenly over the cake mix.
Sprinkle with coconut or nuts if using.Bake:
Bake uncovered for 40–45 minutes, or until the top is golden brown and bubbly.Serve:
Let cool slightly. Serve warm with vanilla ice cream or whipped cream.
Notes
📝 Notes & Tips:
- Fruit Variations: Add 1 can of cherry pie filling with the pineapple for a Pineapple Cherry Dump Cake.
- Butter Tip: For even coverage, use thin slices of butter instead of melted butter.
- Make Ahead: Store leftovers in the fridge up to 4 days; reheat before serving.
- Nut-Free Option: Skip the nuts or swap with coconut flakes.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American