Pineapple Dump Cake contains tangy pineapples topped with a yellow, buttery cake crust.
This delicious dessert is my creative twist on Betty Crocker’s famous dump cake.
Since 2018, it has been the most popular dessert recipe on my blog.
Although I love baking from scratch, I also love desserts made with a cake mix because they’re quick and easy to make with a few ingredients.
EDITOR’S NOTE (August 27, 2022): I posted this recipe for the first time on July 16, 2018. Since then, I’ve updated the recipe’s format and the instructions.
You’re invited to subscribe to my YouTube channel and watch the video tutorial for this recipe. Comments welcomed!
DISCLOSURE (SPONSORED): Back in 2018, General Mills provided the Betty Crocker Yellow Cake Mix used to make this recipe.
Please note the updated 2021 version is NOT sponsored. I purchased each ingredient used.
WISELY CHOOSE THE PINEAPPLES
After making this dessert several times, I’ve noticed name brands of canned pineapples taste MUCH better than most generic brands.
Yes, I’ve used several different generic brands… and some were not good in this recipe and that’s my reason for this update.
NAME BRANDS ARE ALWAYS GOOD
Del Monte and Dole Pineapples always have a vibrant yellow color and a great taste.
Now, they’re the only ones I use. No more generic brands for me.
As a result, my Pineapple Dump Cake is always good.
WHAT IS A DUMP CAKE?
A dump cake is made by dumping fruit or pie filling into a buttered pan and dumping cake mix on top.
Dots of cold butter are scattered over the top before baking.
Usually served with whipped cream or vanilla ice cream.
Perfect dessert for holiday dinners, potlucks and family gatherings.
A boxed cake mix combined with fruit is easy to make and tastes great.
Sprinkling lemon juice over the pineapples decreases sweetness and adds a pleasant tang.
Be sure to check out my Pineapple Lemon Dump Cake. It contains tangy pineapples topped with a lemon cake crust.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Pineapple Dump Cake
- 1 stick (1/2 cup) unsalted butter, cold Do not use margarine.
- 2 cans (20 ounces each) crushed pineapples in juice and pineapple tidbits in juice Total is 40 ounces.
- 1 teaspoon pure vanilla extract
- 3-1/2 tablespoons lemon juice From one lemon.
- 1 box (15.25 ounces) yellow cake mix
- vanilla ice cream or real whipped cream, optional for garnish
- Preheat oven to 350 degrees.
- Grease casserole dish with 1 tablespoon of unsalted butter (not margarine). Save remainder to dot top of cake.
- Dump pineapples with juice into a 9x13 buttered baking dish. Stir in vanilla extract and lemon juice.
- Open the package of cake mix. Do not add any additional ingredients.
- Dump or sprinkle "dry cake mix" evenly over fruit mixture in baking dish. Cover top of dry cake mix with pieces of cold unsalted butter (not margarine).
- Bake 20 minutes. Carefully remove HOT baking dish from HOT oven.
- Use back of spoon to combine melted butter with dry cake mix crumbs. Do this so the top cake crust will thoroughly bake. IMPORTANT: If this step is skipped, the top cake crust will consist of dry chunks.
- Return to oven. Bake 20-25 more minutes or until top cake crust is thoroughly baked, golden brown and bubbly.
- Serve warm or cold.
- Top with vanilla ice cream or real whipped cream (optional).
- NOTE: Refrigerate 2 hours up to overnight before serving cold.
- Makes 12 servings.