This pineapple dump cake is the dessert that saved me when I needed something sweet in under 10 minutes of work. Crushed pineapple, yellow cake mix, and melted butter that's literally it. Bakes into this incredible tropical dessert with crispy, buttery edges and gooey pineapple filling underneath. I make this whenever I need a crowd-pleaser that requires zero actual baking skills.
Why You'll Love This Pineapple Dump Cake Recipe
Real talk—this pineapple dump cake recipe is the easiest dessert I've ever made and people lose their minds over it every single time.
What Actually Works: This easy pineapple dump cake dumps crushed pineapple with its juice into a baking dish, sprinkles dry cake mix over the top, and drizzles melted butter over everything. That's the whole recipe. No mixing, no bowls, no measuring beyond opening cans. Bakes for about an hour and comes out looking like you actually tried. My kids request this more than actual birthday cake. It's sweet enough to feel indulgent but so simple that even my cooking-phobic brother successfully made it. People always assume there's more to it than three ingredients.
Why Other Methods Fail: Most dump cake with pineapple recipes mess up by draining the pineapple juice which makes it dry, or they don't use enough butter so the top stays powdery instead of crispy. Some add unnecessary ingredients like eggs or oil that complicate things without making it better. Others don't spread the butter evenly so you get burnt spots next to raw cake mix. This pineapple cake mix dessert keeps it dead simple—three ingredients, proper technique, perfect results every time.
The thing that changed everything: Understanding that you need ALL the pineapple juice for pineapple dump cake. My first attempt I drained it like an idiot because I thought too much liquid would make it soggy. The whole thing baked up dry and crumbly instead of gooey. Started using the entire can with all the juice and suddenly it had that amazing moist filling with crispy top. That juice is what creates the gooey layer that makes canned pineapple dump cake actually work instead of being a dry mess.
Jump to:
- Why You'll Love This Pineapple Dump Cake Recipe
- What You'll Need for Pineapple Dump Cake
- How to Make Pineapple Dump Cake
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Pineapple Dump Cake
- How I Finally Figured It Out
- FAQ
- More Recipes You'll Love
- Pineapple Dump Cake
- Related
- Pairing
What You'll Need for Pineapple Dump Cake
Three ingredients. That's it. This is the easiest pineapple dessert recipe you'll ever make.
Main Ingredients
- Crushed pineapple
- Yellow cake mix
- Butter
Optional Add-Ins
- Cherry pie filling
- Chopped pecans or walnuts
- Shredded coconut
- Vanilla ice cream for serving
- Whipped cream
Exact measurements in the Recipe Card.
How to Make Pineapple Dump Cake
This pineapple cobbler dump cake comes together in literal minutes. The technique is almost embarrassingly simple.
Dump the Pineapple
- Preheat your oven to 350°F and grab a 9x13 inch baking dish
- Open two cans of crushed pineapple—do NOT drain them
- Dump both cans with all their juice into the bottom of the dish
- Spread the pineapple out evenly so it covers the whole bottom
- That juice is crucial for your easy 3-ingredient pineapple dump cake to work
- Seriously don't drain it or you'll regret it
Add the Cake Mix
- Open your box of yellow cake mix and dump the entire thing over the pineapple
- Don't mix it, don't stir it, don't touch it—just spread it evenly with a spatula
- Make sure the dry mix covers all the pineapple completely
- You shouldn't see any wet spots peeking through
- The dry cake mix will absorb the butter and bake into a crust
- This is why it's called a dump cake you literally just dump it
Top with Butter and Bake
- Melt a stick and a half of butter in the microwave until completely liquid
- Drizzle the melted butter evenly over the entire surface in a grid pattern
- Use all the butter and make sure every bit of dry cake mix gets some
- Don't just pour it in one spot or half your cake will be raw powder
- If you want, sprinkle chopped nuts or coconut on top now
- Bake at 350°F for 55-65 minutes until the top is golden brown and bubbly
- Let it cool for 10-15 minutes before serving or it'll be lava hot
You'll have this amazing pineapple crush dump cake with crispy golden topping and sweet tropical filling that tastes way fancier than three ingredients should.
Top Tip
Don't drain the pineapple juice from your pineapple dump cake. I cannot stress this enough. Made this mistake twice because I thought "crushed pineapple" meant just the fruit part. Drained both cans, dumped the fruit in, proceeded with the recipe. Baked up dry and crumbly like eating sweetened sandpaper. The filling had zero moisture and the whole thing was a disappointment. Started using the ENTIRE can fruit AND all the juice and suddenly it came out with that perfect gooey bottom and crispy top. That juice soaks into the cake mix from below while the butter crisps it from above. Without it, you just have dry fruit under dry cake.
Also, spread that melted butter everywhere, not just down the middle. Every bit of dry cake mix needs butter or it won't bake properly.
Ingredient Substitutions & Variations
The base pineapple dump cake recipe is perfect but you can customize it.
Cherry Pineapple Dump Cake Want cherry pineapple dump cake? Use one can crushed pineapple and one can cherry pie filling instead of two cans pineapple. Classic combo that everyone loves.
With Nuts Add chopped pecans or walnuts on top before baking for cherry pineapple dump cake with pecans. Gives it crunch and looks fancier.
Tropical Version Mix in shredded coconut with the pineapple for a piña colada vibe. Makes your tropical pineapple dump cake dessert even more island-y.
Old Fashioned Style Use old fashioned cherry pineapple dump cake method—layer cherry pie filling, then pineapple, then cake mix. More traditional approach.
Pineapple Upside Down Add maraschino cherries on the bottom for pineapple upside down dump cake that looks impressive when you scoop it out.
Storage and Reuse Instructions
Yeah, pineapple cake mix dessert keeps great actually.
Refrigerator: Cover leftover pineapple dump cake recipe with foil and refrigerate for up to 5 days. Reheat individual portions in the microwave for 30-45 seconds. Tastes even better the next day.
Freezing: This easy pineapple dump cake freezes well for up to 3 months. Let it cool completely, wrap tightly in plastic wrap then foil. Thaw overnight in fridge and reheat in a 300°F oven for 15-20 minutes.
Make-Ahead: You can assemble everything except the butter the night before and refrigerate. When ready to bake, add the butter and pop it in the oven. Great for holiday prep.
Serving: Serve this simple 3-ingredient dessert warm with vanilla ice cream or whipped cream. The contrast between hot cake and cold ice cream is perfect.
What to Serve With Pineapple Dump Cake
This canned fruit dessert is sweet enough to stand alone but pairs great with simple additions.
Classic Options: Vanilla ice cream, whipped cream, or Cool Whip. The cake is rich so you don't need much.
Fancy It Up: Drizzle caramel sauce over each serving, add a cherry on top, or sprinkle toasted coconut for presentation.
Holiday Spread: Serve this family-friendly dump cake alongside other easy desserts for a buffet-style table. It's always the first to disappear.
Coffee Time: This pairs perfectly with coffee or tea for a simple afternoon treat.
How I Finally Figured It Out
About six years ago I saw pineapple dump cake recipes all over Pinterest and thought "three ingredients? This has to be a scam." Tried it anyway because I needed dessert for a potluck and had zero time. First attempt I drained the pineapple because the recipe said "crushed pineapple" and I figured that meant just the chunks, not the liquid. Baked it and pulled out this dry, sad thing that looked nothing like the pictures. The "gooey filling" was actually just dry fruit under crispy cake. Tasted like disappointment. Brought it anyway because I had nothing else and people were polite but nobody went back for seconds.
Made it again the next week to figure out what went wrong. Read through like ten different recipes and noticed some specifically said "do not drain." Used the whole can this time—all the juice, everything. Baked it and suddenly understood what everyone was raving about. The bottom was gooey and sweet, the top was crispy and buttery, the whole thing actually tasted good. My husband who'd witnessed the first disaster tried it and went "okay yeah, this is what it's supposed to be." Now I make this easy 3-ingredient pineapple dump cake constantly because I know the trick—keep the juice, spread the butter, don't overthink it.
FAQ
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake with pineapple dump cake is draining the canned fruit. You need all that juice to create the gooey bottom layer—without it, you'll have dry fruit under dry cake instead of the signature dump cake texture. Second biggest mistake is not spreading the melted butter evenly over every bit of cake mix. Pour it all in one spot and you'll get soggy patches next to bone-dry powder that never bakes. Drizzle it in a grid pattern across the entire surface for even coverage.
What ingredients are in pineapple dump cake?
Pineapple dump cake has exactly three ingredients: two cans of crushed pineapple in juice (don't drain them), one box of yellow cake mix, and 1.5 sticks of melted butter. That's the whole recipe. Some variations add cherry pie filling to make pineapple cherry dump cake, or nuts on top, but the basic version is literally just those three things. No eggs, no oil, no mixing required—you just layer everything and bake.
What is the easiest dump cake recipe?
Pineapple dump cake is hands down the easiest—just dump canned pineapple with juice in a pan, sprinkle dry cake mix over it, drizzle melted butter on top, and bake. That's it. No mixing, no measuring beyond opening cans, no skill required. The 4 ingredient pineapple dump cake version adds nuts but even that's still stupid simple. If you can open cans and pour butter, you can make this.
Can I use canned pineapple for pineapple cake?
Yes, canned pineapple dump cake specifically requires canned pineapple—crushed pineapple in juice or syrup works best. Don't use fresh pineapple for dump cake because you need that canned juice to create the gooey filling. The canned version is sweeter and has the right texture for this baked pineapple cake. Use the whole can including all the liquid for best results.
More Recipes You'll Love
Once you've nailed this pineapple dump cake recipe, try my Pecan Pie Dump Cake Recipe for another easy dump cake that tastes like the holidays. My One Pot French Onion Pasta is just as simple but savory instead of sweet. And my Crack Chicken Tenders Recipe are crispy, cheesy, and completely addictive for when you need an easy dinner.
Pineapple Dump Cake
Equipment
- 1 9x13 inch baking dish For layering and baking the dump cake
- 1 Can opener To open pineapple cans
- 1 Spatula To spread pineapple and cake mix evenly
- 1 Microwave-safe bowl For melting butter
- 1 Spoon For drizzling butter evenly
Ingredients
- 2 cans crushed pineapple in juice DO NOT drain - use all the juice
- 1 box yellow cake mix
- 1 ½ cups unsalted butter melted
- 1 can cherry pie filling
- 1 cup chopped pecans or walnuts
- 1 cup shredded coconut
- Vanilla ice cream for serving
- Whipped cream for serving
Instructions
- Preheat your oven to 350°F and grab a 9x13 inch baking dish—no need to grease it. Open both cans of crushed pineapple and here's the important part: do NOT drain them. Dump both cans with all their juice into the bottom of the dish. Spread the pineapple out evenly so it covers the whole bottom in one layer. That juice is what makes your pineapple dump cake gooey instead of dry, so seriously don't pour it out. If you're making cherry pineapple dump cake, you can dump a can of cherry pie filling on top of the pineapple now.
- Open your box of yellow cake mix and dump the entire thing over the pineapple. Don't mix it, don't stir it, don't even think about touching it—just spread the dry mix evenly with a spatula so it covers all the wet fruit. You shouldn't see any pineapple peeking through. Make sure you get it in the corners too. The dry cake mix is going to absorb butter from above and juice from below and turn into this amazing crust. This is why it's called a dump cake—you literally just dump stuff and walk away.
- Melt all your butter in the microwave until it's completely liquid—no chunks floating around. Now here's where people mess up: drizzle the melted butter evenly over the ENTIRE surface in thin streams, going back and forth like you're drawing lines. Don't just dump it all in the middle and hope it spreads because it won't. Use a spoon to make sure every bit of dry cake mix gets hit with butter, especially the corners and edges. If you want nuts or coconut, sprinkle them on top now. Every spot that gets butter will bake into golden crust, every spot that doesn't will stay raw powder.
- Stick it in your preheated 350°F oven and bake for 55-65 minutes until the top is golden brown and bubbly around the edges. You'll know it's done when the whole top looks crispy and you can see the pineapple bubbling up on the sides. Pull it out and—this is important—let it cool for at least 10-15 minutes before you serve it. I know it smells incredible but serve it immediately and you'll burn everyone's mouth plus the filling will be straight liquid. Those 15 minutes let it set up so it's gooey instead of molten lava. Serve warm with vanilla ice cream or whipped cream.
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pineapple Dump Cake Recipe:
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