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.
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.
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.
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