Pineapple Dump Cake Recipe: Easy, Moist, and Delicious
A no-mix dessert with tangy pineapple and a golden cake topping. Layer canned pineapple, cake mix, brown sugar, and melted butter in a baking dish for a hassle-free 45-minute treat.
Servings: 12 servings
Calories: 300kcal
Ingredients
- 2 cans (20 ounces each) crushed pineapple, undrained
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup light brown sugar
- 1 cup unsalted melted butter
- Notes: Use fresh pineapple if preferred; swap cake mix with gluten-free version if needed
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Pour pineapple (with juice) into the prepared dish.
- Sprinkle dry cake mix evenly over pineapple.
- Sprinkle brown sugar over the cake mix layer.
- Drizzle melted butter over the top.
- Bake for 40-45 minutes until golden and bubbly.
- Cool for 10-15 minutes before serving.
- Serve warm with vanilla ice cream and maraschino cherries (optional)
Notes
For vegan option, replace butter with margarine. Freeze leftovers in an airtight container for up to 3 months.
Ensure cake mix and margarine are halal-certified if required.
Ensure cake mix and margarine are halal-certified if required.