Pineapple Dump Cake

My delicious Pineapple Dump Cake is made with just 5 ingredients and takes only 5 minutes to prep. It’s packed with sweet pineapple and juicy cherries in every bite. You don’t need a perfectly layered cake or hours in the kitchen, sometimes the easiest desserts turn out to be the most delicious, and this one proves it.

If you’ve got some cake mix and a can of pineapple, you’re already halfway to this pineapple dump cake. It’s seriously one of the easiest desserts I’ve ever thrown together, and there’s never any left by the end of the night. I love making it for potlucks, especially when I’m serving it with my grilled pineapple chicken and a big bowl of pineapple salsa, everyone always raves about the combo!

This one reminds me a lot of pineapple upside-down cake, but honestly, it’s even juicier. With all those pineapples and cherries at the bottom, the cake bakes up soft, sweet, and kind of gooey in the best way. The biggest thing to remember? Don’t stir it. I know it sounds odd, but trust me, just layer everything and leave it alone. No mixing, no fuss. That’s why it’s called a dump cake! It’s so simple, my kids could probably make it, and I’ve been making this one on repeat along with my strawberry crisp all summer long.

Why you will love this recipe

• You really can’t mess it up: However I make it, this cake always turns out the same. The fruit bakes into the bottom, and the top forms this sweet, gooey crust with brown sugar, pineapple juice, and melted butter.
• No stirring allowed: I don’t mix a thing in this recipe. It’s meant to look like I dumped it all in the dish and popped it in the oven, and that’s exactly what I do.
• Super budget-friendly: I made it with a box of cake mix, a can of pineapples, some cherries, and a bit of brown sugar. The whole thing cost just a few dollars and still tastes amazing!
• Make it your way: I like to switch things up sometimes with different cake flavors or fruits. I’ve even tossed in chocolate chips or sprinkles when the kids ask for it.

What you will need

• Pineapple tidbits: I prefer Del Monte in the can, but you can use whatever brand you like.
• Maraschino cherries: Get the ones in the jar without the stems.
• Cake mix: I love getting high-quality cake mix for this recipe since it is one of the few ingredients you need. I like yellow cake for mine because it pairs well with the fruit.
• Butter: Salted or unsalted. Melted butter to coat the top of the cake crumbs for browning and crispiness.
• Sugar: I use light brown sugar because it is so mild, and I don’t want it to cover any of the other flavors.

How to make

1. Preheat the oven and prep the cake: I set my oven to 350 degrees F and grease a 9×13-inch baking dish with olive oil or non-stick spray. While the oven heats up, I pour in two cans of drained pineapple tidbits and spread them out evenly with a wooden spoon, then add the cherries right on top.

2. Add cake mix layer: I sprinkle the dry cake mix evenly over the pineapple and cherries, trying to cover the fruit as evenly as I can. Then, I slowly pour the reserved pineapple juice over the top, being careful not to let it pool in one spot.

3. Add sugar and butter: After that, I sprinkle brown sugar over the cake mix, then drizzle melted butter all across the top to help everything bake up golden and sweet.

4. Bake and serve: I bake the cake for about 45 minutes covered with foil, and another 15 minutes uncovered until the pineapple is bubbly and the edges turn golden brown. Then I let it cool before flipping it onto a serving dish and serving it warm with whipped cream or a scoop of vanilla ice cream.

Expert tip

The importance of not stirring

When I first made a dump cake, the hardest part was reminding myself not to stir anything. It goes against everything I’ve learned from baking cakes and brownies where mixing is a must. But with this recipe, the beauty is in the layers. The fruit stays at the bottom, the dry cake mix and toppings bake into this soft, golden crust, and it ends up more like a cobbler than a traditional cake. You don’t slice it or frost it, you just scoop and serve. And if you’re tempted to follow the directions on the back of the cake mix box, trust me, just skip it. This recipe is meant to be its own thing, and that’s what makes it so fun to play with.

More tips to consider:

• I always drain the pineapple well so the cake doesn’t turn out too soggy. A little juice is fine, but too much can make the bottom too wet.
• When I sprinkle the dry cake mix, I try to get it as even as possible. Any dry spots might not bake all the way, so I go slow with the juice and butter on top.
• If I’m short on time, I melt the butter in the microwave while I prep the fruit and cake mix. That way it’s ready to drizzle without waiting.
• Letting the cake cool for at least 20 minutes helps it set up better and makes it easier to serve.
• If I’m bringing it to a party, I’ll bake it right in a disposable pan. It travels well and makes cleanup easy too.

Recipe variations

• Strawberry Chocolate Twist: When I’m craving something rich and fruity, I swap the pineapple and cherries for strawberry pie filling and use chocolate cake mix instead. It turns out sweet, soft, and chocolaty in the best way.
• Tropical Coconut Treat: To give it a fun tropical spin, I sprinkle a handful of shredded coconut over the pineapple and cherries before adding the cake mix. The coconut gets toasty on top and adds a little extra flavor.
• Peach Cobbler Style: For a Southern-style twist, I use canned peaches with their juice and top it with yellow or white cake mix. It tastes just like peach cobbler, especially when I serve it warm with a scoop of ice cream.
• Apple Cinnamon: This is my fave when fall rolls around. I use apple pie filling, a sprinkle of cinnamon in the brown sugar, and yellow cake mix for that sweet apple dessert that smells incredible while it bakes.

Serving suggestions

Any time we’ve got a backyard BBQ going or someone’s birthday to celebrate, this pineapple dump cake ends up in the mix. I usually serve it warm with a scoop of my no-churn pineapple ice cream on top, and honestly, it’s gone before I even sit down with my plate.

For birthdays, I almost always make this cake and pull out a couple of frozen treats like my strawberry sorbet or this no churn cherry ice cream. Everyone kind of dives in and makes their own little dessert bowl. If I’ve got some whipped cream on hand, I’ll add a dollop with a splash of vanilla mixed in. This dump cake has totally earned its spot at our family parties!

How to store leftovers

• Refrigerate: I store any leftover pineapple dump cake in an airtight container in the fridge. It stays good for about 4 days.
• Freezing: If I want to save it longer, I let the cake cool completely and then freeze it in a freezer-safe container. It keeps well for up to 2 months.
• Reheating: To reheat, I scoop out a portion and warm it in the microwave for about 30 to 45 seconds. If I’m reheating a bigger batch, I pop it in the oven at 300 degrees just until it’s heated through.

Frequently asked questions

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