Pineapple Dump Cake Recipe Cake Mix: 5-Ingredient Tropical Delight

This 5-ingredient dessert delivers tropical flavors with minimal effort. The combination of pineapple and cake mix creates a moist, sweet treat that bakes up golden and fragrant.

Simply dump the ingredients together, and the oven does the work. The result is a tender, buttery cake with bursts of pineapple in every bite.

Ingredients for Pineapple Dump Cake Recipe Cake Mix

Five simple ingredients create this tropical dessert with minimal effort and maximum flavor.

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The pineapple is key here—Dole or Del Monte crushed pineapple in juice works best. Avoid tidbits or chunks as they won’t distribute as evenly. The cake mix should be a standard yellow variety; Betty Crocker or Duncan Hines are reliable. Use the entire can of pineapple, juice and all, for the moistest texture. For the butter, Land O’Lakes or Kerrygold melt beautifully.

No crushed pineapple? Fresh pineapple finely chopped works but may need a bit more sugar. Out of yellow cake mix? Vanilla or butter pecan are fine substitutes. Brown sugar can be swapped with granulated, but the molasses notes add depth. Cinnamon is optional but highly recommended for extra warmth. If avoiding dairy, vegan butter works too.

This stays moist for 3-4 days at room temperature, covered. For longer storage, refrigerate up to 1 week. Freeze slices for up to 3 months—thaw overnight before serving. Best served warm with vanilla ice cream.

Step-by-Step Instructions for Pineapple Dump Cake

This no-fuss method delivers a moist, tropical-inspired dessert with minimal effort.

Step 1: Prepare the Baking Dish and Pineapple Layer

Preheat your oven to 350°F and position the rack in the center. Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal. I prefer glass dishes for this as they conduct heat evenly and allow you to monitor the browning process.

Pour the 20 oz Crushed Pineapple with all its juice into the prepared dish, spreading it evenly across the bottom. The undrained juice is essential—it creates the moist base layer and prevents the cake from drying out during baking. This is your first layer and the foundation of the entire dessert.

Step 2: Create the Cake Mix and Spice Layer

Evenly sprinkle the entire 15.25 oz Yellow Cake Mix dry mix over the pineapple layer. Use a fine-mesh strainer if you have one to ensure even distribution. Press down lightly with the back of a spoon to level the mix, but don’t stir—this maintains the dump cake’s signature layered texture.

Next, sprinkle the 0.5 cup Brown Sugar evenly over the cake mix. Then add the 1 tsp Ground Cinnamon, distributing it evenly across the top. The cinnamon adds warmth that complements the tropical pineapple beautifully. This layering technique ensures every bite has balanced sweetness and spice.

Step 3: Add the Butter and Bake

Melt the 1 cup Unsalted Butter completely. I melt it in the microwave in 30-second intervals, stirring between each, to prevent overheating. Once fully liquid, pour the melted butter evenly over the top of the cake mix layer. Use the back of a spoon to gently spread it to cover as much surface area as possible.

Bake for 45-50 minutes until the top is golden brown and the edges are bubbling. You’ll notice the butter creates a beautiful caramelized crust on top while the pineapple layer stays moist underneath. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 4: Cool and Serve

Remove the dish from the oven and let it cool for at least 15 minutes before serving. This resting period allows the layers to set properly and makes the cake easier to portion. The top will be slightly crisp while the bottom remains wonderfully moist from the pineapple juice.

Serve warm in squares directly from the baking dish. For an extra touch, you can add a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of the warm, buttery cake with cold cream creates an irresistible combination. Each serving should showcase all the layers: the caramelized top, the cake mix middle, and the juicy pineapple base.

Make-Ahead Tips for This pineapple dump cake recipe cake mix

Overnight Prep

You can assemble this dessert the night before baking. Layer the 20 oz crushed pineapple, 15.25 oz cake mix, 0.5 cup brown sugar, and 1 tsp cinnamon in your baking dish, cover tightly with foil, and refrigerate. In the morning, let it sit at room temperature for 30 minutes before adding melted butter and baking as directed.

Bake Ahead

This cake actually improves with time. Bake it completely, let it cool, then store covered at room temperature. The flavors meld beautifully overnight. I often bake it in the morning for an evening gathering. Just reheat individual portions in the microwave for 15-20 seconds before serving. 💡

Freezer-Friendly

Cut the cooled cake into portions and wrap each piece tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 300°F oven for 10-15 minutes to restore that fresh-baked taste.

Portable Serving

For picnics or potlucks, bake in a foil pan with a lid. Once cooled, the pan doubles as storage. At the event, warm it in a 325°F oven for 10 minutes to serve it at its best. The foil pan also makes transport a breeze.

Ingenious Toppings

Add toppings just before serving to keep them fresh. I love toasted coconut flakes or chopped macadamia nuts for extra crunch. These can be prepared 1-2 days ahead and stored in airtight containers at room temperature. 🥥

Sauce Pairing

Warm caramel or butterscotch sauce elevates this dessert. Make the sauce 3-4 days ahead and reheat gently before serving. Store in a mason jar in the fridge—it keeps beautifully and reheats in 30-second microwave bursts.

Frequently Asked Questions