Welcome to Eminent Recipes, where comfort meets creativity! This Pineapple Rum Dump Cake is a tropical twist on a classic favorite — quick, easy, and family-friendly. Inspired by our love for vegan dump cake recipes, it delivers balanced, customizable flavors perfect for busy weeknights or special occasions. With sweet pineapple, a splash of rum, and tender cake mix, this simple dessert captures the essence of effortless, flavorful, and satisfying home cooking.
Why You’ll Love This Recipe
You’ll fall in love with this Pineapple Rum Dump Cake because it’s the perfect blend of tropical flavor, effortless prep, and pure comfort. This pineapple rum dump cake brings together sweet crushed pineapple, rich coconut, and a splash of smooth rum for a dessert that tastes like a mini island escape. Whether you’re craving something cozy or festive, this cake delivers every time.
It’s a foolproof, family-friendly recipe that requires almost no effort—just dump, bake, and enjoy! The combination of juicy pineapple and buttery cake mix creates a golden, gooey texture that’s hard to resist. Plus, it’s completely customizable. Add coconut flakes, chopped nuts, or a drizzle of caramel to make it your own.
Perfect for busy weeknights or special occasions, this easy pineapple rum dump cake pairs beautifully with whipped cream or a scoop of vanilla ice cream. It’s comfort food at its finest—quick to prepare, rich in flavor, and always a crowd-pleaser. Every bite brings a burst of tropical sweetness that makes this pineapple rum dump cake an unforgettable dessert favorite.
Ingredients for This Recipe
The magic of this Pineapple Rum Dump Cake lies in its simple, flavorful ingredients that come together to create a rich, tropical dessert. Each element plays an essential role in achieving that perfectly gooey texture and sweet island-inspired flavor. The crushed pineapple adds natural sweetness and moisture, keeping the cake soft and juicy, while the rum infuses a warm, aromatic depth that makes this pineapple rum dump cake taste indulgent and exotic.
The boxed cake mix provides a buttery, tender crumb without the need for complicated baking steps, making this an ideal dessert for busy weeknights. Melted butter adds richness and helps create a golden, slightly crisp topping, while a touch of brown sugar deepens the caramelized flavor. For an elegant finishing touch, serve your pineapple rum dump cake with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tropical sweetness.
🛒 Ingredients:
1 can (20 oz) crushed pineapple in juice, drained slightly
2 tablespoons dark or spiced rum (or 1 teaspoon rum extract for non-alcoholic version)
1 box yellow or butter pecan cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
2 tablespoons brown sugar (optional, for added depth)
Optional: whipped cream or vanilla ice cream for serving
How to Make This Recipe
Making this Pineapple Rum Dump Cake couldn’t be easier — it’s the ultimate no-fuss dessert that delivers big flavor with minimal effort. Every ingredient in this pineapple rum dump cake works together to create a perfectly balanced treat. The crushed pineapple provides a juicy base, keeping the cake moist and full of tropical sweetness. The rum — whether dark, spiced, or coconut — adds depth and warmth, enhancing the cake’s irresistible island-inspired aroma.
The boxed cake mix forms a golden, buttery crust as it bakes, while the melted butter ensures a soft yet slightly crisp texture on top. A sprinkle of brown sugar adds caramel-like richness, tying all the flavors together. This pineapple rum dump cake bakes beautifully into a gooey, luscious dessert that’s ideal for sharing. Simply dump, layer, bake, and enjoy a slice of paradise in every bite.
🧁 How to Make Pineapple Rum Dump Cake:
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Spread crushed pineapple evenly on the bottom.
Pour rum (or rum extract) over the pineapple layer.
Sprinkle dry cake mix evenly on top—do not stir.
Drizzle melted butter evenly over the mix.
Sprinkle with brown sugar if using.
Bake for 40–45 minutes, until golden and bubbly.
Cool slightly and serve with whipped cream or ice cream.
Expert Cooking Tips
To make your Pineapple Rum Dump Cake truly unforgettable, a few expert tips can elevate this easy dessert from simple to spectacular. The secret lies in balancing flavor, texture, and moisture. Use crushed pineapple with its natural juice to keep your pineapple rum dump cake soft and luscious—avoid draining it completely. The rum is what gives this cake its signature tropical depth; dark or spiced rum adds warmth, while coconut rum enhances sweetness and island flair.
Distribute the cake mix evenly for consistent baking, but resist the urge to stir—dump cakes rely on layering for that gooey base and crisp topping. Melted butter should be poured evenly over the dry mix to achieve a perfectly golden crust. A touch of brown sugar adds a hint of caramel flavor that complements the pineapple beautifully. Serve your pineapple rum dump cake warm with vanilla ice cream or chilled for a refreshing tropical treat.
🍰 Expert Tips for Pineapple Rum Dump Cake:
Use pineapple with juice for added moisture.
Opt for dark or coconut rum for deeper flavor.
Don’t stir the layers—let them bake naturally.
Pour melted butter evenly for golden perfection.
Add brown sugar for a richer, caramelized topping.
Serve warm with whipped cream or ice cream.
FAQs
1. Can I make Pineapple Rum Dump Cake without alcohol?
Yes! Replace the rum with pineapple juice or coconut milk for a non-alcoholic pineapple rum dump cake that’s just as flavorful.
2. What type of rum works best?
Dark or spiced rum adds warmth and depth, while coconut rum gives your pineapple rum dump cake a sweeter, tropical flair.
3. Can I use fresh pineapple instead of canned?
Absolutely. Just make sure to include some juice to keep the pineapple rum dump cake moist and tender.
4. How should I store leftovers?
Keep your pineapple rum dump cake covered in the refrigerator for up to 3 days. Reheat or enjoy chilled.
5. What toppings go best with Pineapple Rum Dump Cake?
Top your pineapple rum dump cake with whipped cream, vanilla ice cream, or toasted coconut for a perfect finish.
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The Pineapple Rum Dump Cake is more than just an easy dessert—it’s a taste of the tropics in every bite. With its perfect blend of juicy pineapple, rich rum flavor, and buttery cake mix, this pineapple rum dump cake transforms simple ingredients into something extraordinary. Whether you’re serving it warm with ice cream or chilled for a summer treat, it delivers comfort and flavor that everyone will love.
This pineapple rum dump cake is ideal for family gatherings, potlucks, or anytime you need a quick, crowd-pleasing dessert. Its simplicity makes it foolproof, yet the tropical aroma and caramelized sweetness make it feel special and homemade. From its golden top to its gooey pineapple base, every spoonful captures the essence of an island getaway.
Make this pineapple rum dump cake part of your dessert rotation—you’ll love how easy, delicious, and satisfying it is. One bite, and you’ll understand why this tropical classic remains a timeless favorite for every occasion.
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Pineapple Rum Dump Cake
- Total Time: 50–55 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This island-inspired dessert blends juicy pineapple with a splash of rum and a buttery cake topping. The result is a gooey, golden, tropical treat with warm caramel notes — like a vacation in dessert form.
Ingredients
🛒 Ingredients:
1 can (20 oz) crushed pineapple in juice, drained slightly
2 tablespoons dark or spiced rum (or 1 teaspoon rum extract for non-alcoholic version)
1 box yellow or butter pecan cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
2 tablespoons brown sugar (optional, for added depth)
Optional: whipped cream or vanilla ice cream for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread pineapple evenly in the dish. Drizzle rum and sprinkle brown sugar over the top.
Cake Layer: Sprinkle dry cake mix evenly over the fruit. Do not stir.
Top with Butter: Drizzle melted butter evenly over the cake mix.
Bake: Bake uncovered for 40–45 minutes until the topping is golden and fruit is bubbly.
Cool & Serve: Cool slightly before serving. Enjoy warm with whipped cream or vanilla ice cream.
Notes
- For a Piña Colada twist, add ¼ cup shredded coconut before baking.
- Replace pineapple juice with 1 tablespoon lime juice for a zesty contrast.
- Store leftovers covered in the fridge for up to 3 days; reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American