Pineapple Lemon Dump Cake contains tangy pineapples topped with a buttery lemon cake crust.
Pairs well with creamy vanilla ice cream or real whipped cream.
EDITOR’S NOTE (November 20, 2021): You’re invited to click here to watch the video tutorial on my YouTube channel.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse the pictured products. Delighted to share the ingredients I purchased and used to make this delicious dessert.
THE INSPIRATION FOR THIS RECIPE
I’m often asked if a yellow cake mix will work on my super popular Pineapple Dump Cake which is topped with a yellow cake mix.
The questions inspired me to go into the kitchen and give it a try!
After baking this recipe with a Super Moist Lemon Cake Mix… and eating a generous serving, I know for sure that a lemon cake mix will work!
The lemon flavored cake and the tart pineapples are a delicious combination.
This recipe is flexible. Use one can of crushed pineapples in juice and one can of pineapple tidbits in juice. Or use two crushed and two tidbits.
After making this dump cake several times, I’ve noticed that name brand canned pineapples taste MUCH better than some generic brands.
I must admit that I’ve used some generic brands of pineapples that were excellent.
However, some were NOT good in this recipe and that’s the reason for this helpful tip.
TOP CAKE CRUST
It is necessary to scatter pieces of unsalted butter over the top of the cake mix to help it thoroughly bake.
How To Read & Follow A Recipe: Tips for Beginners
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is a very helpful when making a new recipe.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking.
HELPFUL BAKING TIP
After baking the Pineapple Lemon Dump Cake for 20 minutes, remove from oven.
Use a spatula or spoon to gently combine the dry patches of cake mix with melted butter.
Return to oven to continue baking.
Pineapple Lemon Dump Cake
- 1 stick (1/2 cup) unsalted butter Not 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 fresh lemon juice From one lemon.
- 1 box (15.25 ounces) lemon super moist 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. Save remainder to dot top of cake.
- Dump pineapples with juice into a 9x13 buttered baking dish. Stir in vanilla extract and lemon juice
- Dump (or sprinkle) cake mix 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 mix is coated with butter. Do this so entire top crust will be buttery (no dry cake crumbs).
- Return to oven. Bake 20-25 more minutes or until bubbly and top cake crust is golden brown.
- 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.