Pineapple Upside Down Dump Cake is an easy, no-fuss dessert that delivers the caramelized goodness of a traditional upside-down cake with half the effort. With juicy pineapple, sweet maraschino cherries, and a buttery cake topping, this treat practically makes itself—and it always impresses.
Why You’ll Love This Recipe
I love how simple and satisfying this cake is. There’s no mixing bowls, no special equipment—just layering ingredients right in the baking dish and letting the oven do all the work. It tastes like a tropical cobbler-meets-cake, with gooey fruit on the bottom and a golden, buttery crust on top. It’s perfect for potlucks, holidays, or when I need a quick dessert fix.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
canned pineapple slices or chunks (in juice, not syrup)
maraschino cherries
brown sugar
yellow cake mix (boxed)
unsalted butter (melted)
pineapple juice (from the can)
optional: whipped cream or vanilla ice cream for serving
directions
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I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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I arrange the pineapple slices or chunks evenly across the bottom of the dish, then tuck maraschino cherries in the center of each slice or scattered between.
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I sprinkle a generous layer of brown sugar over the fruit.
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I evenly sprinkle the dry yellow cake mix right over the fruit and sugar—no mixing required.
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I drizzle the melted butter slowly and evenly across the cake mix to moisten it.
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I pour a bit of pineapple juice over the top to help everything meld together.
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I bake for 45–50 minutes, or until the top is golden brown and bubbly around the edges.
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I let it cool slightly before serving warm with whipped cream or vanilla ice cream.
Servings and timing
This recipe makes about 12 servings.
Prep time: 10 minutes
Bake time: 45–50 minutes
Cool time: 10–15 minutes
Variations
Sometimes I add a sprinkle of cinnamon or shredded coconut to the top for extra flavor. I’ve also tried it with white cake mix or pineapple cake mix for a flavor twist. For extra crunch, I scatter chopped pecans or walnuts over the brown sugar layer.
storage/reheating
I store leftovers covered in the fridge for up to 4 days. To reheat, I microwave individual portions for about 20–30 seconds or warm the whole dish in a low oven until heated through. It also tastes great cold, straight from the fridge.
FAQs
Do I have to use the cake mix dry?
Yes, I sprinkle it on dry—then the butter and fruit juices do all the work while baking to form a moist, cakey topping.
Can I use fresh pineapple?
Yes, I slice fresh pineapple and use it the same way. I just make sure to have some juice or liquid to help moisten the mix.
What’s the best way to spread the butter?
I drizzle it slowly and evenly over the top. If needed, I melt a little extra to cover dry patches before baking.
Can I make this in advance?
Yes, I bake it ahead and reheat before serving. It holds up well and the flavors deepen as it sits.
Can I flip this like a traditional upside-down cake?
Not really—it’s meant to be scooped out like a cobbler. But I do sometimes serve it with a cherry and pineapple piece on top for that classic look.
Conclusion
Pineapple Upside Down Dump Cake is one of my favorite low-effort, high-reward desserts. It’s fruity, buttery, and downright delicious—and the best part is how easy it is to throw together. Whether I’m making it for guests or just treating myself, this cake never disappoints.
Print
Pineapple Upside Down Dump Cake
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pineapple Upside Down Dump Cake is an easy, tropical-inspired dessert made by layering pineapple, cherries, cake mix, and butter in a dish and baking until bubbly and golden. It’s sweet, gooey, and absolutely fuss-free.
Ingredients
- 1 can (20 oz) pineapple slices or chunks (in juice)
- 10–12 maraschino cherries
- 1/2 cup brown sugar
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup pineapple juice (reserved from the can)
- Optional: whipped cream or vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Arrange pineapple slices or chunks evenly in the dish. Place cherries in centers or scatter throughout.
- Sprinkle brown sugar evenly over the fruit.
- Sprinkle dry yellow cake mix evenly on top—do not stir.
- Drizzle melted butter evenly over the cake mix.
- Pour pineapple juice over the top to help moisten the mix.
- Bake for 45–50 minutes until the top is golden and bubbly.
- Let cool slightly and serve warm with whipped cream or ice cream.
Notes
- Add cinnamon or shredded coconut for extra flavor.
- Try white or pineapple cake mix for variation.
- Top with chopped pecans or walnuts before baking for crunch.
- Serve with a cherry and pineapple on top for presentation.
- Tastes great cold or warmed up.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
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