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Pineapple Lemon Dump Cake
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Pineapple Lemon Dump Cake

Pineapple Lemon Dump Cake contains tangy pineapples topped with a buttery lemon cake crust.  Easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 12 servings


  • 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.