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. Updated instructions.
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. Instead of using yellow cake mix, I used a box of white and a box of lemon.
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.
Enjoy!
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.
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.
