Lemon Pineapple Dump Cake

Lemon Pineapple Dump Cake contains tangy pineapples topped with a buttery white cake crust. 

Very easy to make with a boxed cake mix and a few additional ingredients. 

This quick dessert is perfect for any occasion.  Prepare, bake and serve in about one hour.  

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EDITOR’S NOTE (April 9, 2022):  Added three new photos and helpful tips.  Updated the recipe by adding lemon cake mix as an optional ingredient.

DISCLAIMER (NOT SPONSORED):  I have not been paid to endorse pictured products.

Delighted to share the ingredients I purchased and used to make this tasty dessert.  

All comments are my own.

THE INGREDIENTS

Recipe calls for 2 cans (20 ounces each) of pineapples in juice. 

I prefer using name brand pineapples because they’re usually bright in color and always have a delicious, vibrant taste.  However, the generic brands I used had a dull color and a semi-dull taste… not good in this recipe. 

Do not use pineapples in heavy syrup.  They’re too sweet in this recipe.

Use one can of pineapple chunks (or pineapple tidbits) and one can of crushed pineapples in juice.   This combo provides flavor and a pleasant texture.

FRESH LEMON JUICE FROM ONE LEMON

Fresh lemon juice adds a delicious tang to this easy-to-make dessert. 

Make sure the lemon seeds are removed from the lemon.  Don’t want them in the cake.

THE CAKE MIX 

MY INSPIRATION FOR THIS RECIPE

The inspiration for this recipe is my Pineapple Dump Cake, one of the top ten recipes on this blog since 2019. 

I experimented with my popular dessert by creating two different variations. 

I tested this recipe with both white and lemon cake mixes.   

The white variation has a subtle lemon/pineapple flavor. 

The lemon variation has a bold lemon flavor which complements the pineapples.   

Use either one in this recipe. 

 

SERVING SUGGESTION

ENJOY!

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Print Recipe

Lemon Pineapple Dump Cake

This delicious dessert has tangy pineapples topped with a buttery white cake crust. Easy to make with a few ingredients. Prepare, bake and serve in about one hour. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: butter, cake

Servings: 12 servings

Calories: 159kcal

Ingredients

• 2 cans (20 ounces per can) pineapple tidbits or crushed pineapples in juice
• 1 teaspoon lemon extract Vanilla extract or pineapple extract will also work.
• 1/4 cup fresh lemon juice Use 2-3 lemons.
• 1 box lemon cake mix or use white cake mix for subtle flavor
• 1 stick (1/2 cup) unsalted butter, cold Do not use margarine.
• vanilla ice cream or real whipped cream, optional for garnish

Instructions

• Preheat oven to 350 degrees.
• Dump canned pineapples with juice into a 9x13 buttered baking dish. Add lemon extract (or preferred extract) and lemon juice. Stir until well combined.
• Dump (or sprinkle) preferred cake mix (white or yellow) evenly over fruit mixture in baking dish. Dot all over with pieces of cold unsalted butter (1 stick). Do not use margarine.
• Bake 20 minutes. Carefully remove HOT baking dish from HOT oven.
• Use back of spoon to lightly spread melted butter evenly over cake mix until all of the dry cake mix is coated with melted butter. Do this so the top crust will form a buttery crust... without dry crumbs.
• Return to oven. Bake 20-25 more minutes or until bubbly and top cake crust is golden brown.
• If desired, serve warm or hot. Top each serving with vanilla ice cream or real whipped cream.

Notes

Store in a container with a tight lid or cover with foil.  Keep in fridge for up to 3 days.  For best results, warm in preheated 350 oven for 10 minutes.