Pineapple Upside-Down Dump Cake

Pineapple Upside-Down Dump Cake is a simple, no-fuss dessert that delivers all the flavor of a classic pineapple upside-down cake with half the effort. With layers of sweet pineapple, buttery cake mix, and gooey caramelized goodness, this dump cake is a delicious shortcut to a retro favorite.

Why You’ll Love This Recipe

I love this recipe because it’s so easy to throw together with pantry staples, yet it tastes like something I spent hours on. The buttery cake mix topping bakes up golden and crisp, while the pineapple and brown sugar create a sticky, sweet base. It’s the kind of dessert I can make without even pulling out the mixer, and it’s always a hit with guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned pineapple slices (in juice)

• Maraschino cherries (optional but classic)

• Brown sugar

• Unsalted butter, melted

• Yellow cake mix

• Pineapple juice (from the can)

• Optional: cinnamon or nutmeg for a warm flavor twist

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I arrange the pineapple slices at the bottom of the dish and place a cherry in the center of each slice if I’m using them.

3. I sprinkle brown sugar evenly over the pineapple to create that classic caramelized layer.

4. Then I pour the dry yellow cake mix evenly over the fruit and sugar layer—no mixing required.

5. I drizzle the melted butter evenly over the cake mix, making sure to cover as much of the surface as possible.

6. I pour a bit of pineapple juice over the top for added moisture and flavor.

7. I bake the cake for 45–50 minutes, or until the top is golden brown and bubbling around the edges.

8. I let it cool slightly before serving warm, often with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and timing

This cake serves 10 to 12 people. It takes about 10 minutes to prep and 45 to 50 minutes to bake, so I can have it ready in just about an hour.

Variations

• I sometimes use crushed pineapple instead of slices for a different texture.

• For a tropical twist, I add shredded coconut before the cake mix layer.

• I’ve also tried it with spice cake mix for a cozy, warm flavor.

• If I want it extra gooey, I add a few pats of butter on top in addition to the melted butter.

storage/reheating

I store leftovers in the refrigerator, covered, for up to 3 days. To reheat, I scoop individual portions into a microwave-safe dish and warm them for 30–60 seconds. It also reheats well in the oven at 300°F for about 10 minutes. I avoid freezing it, as the texture can get too soggy.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I’ve used fresh pineapple slices and it works great. I just make sure to use pineapple juice or another liquid to keep the cake moist.

Do I need to stir the cake mix into the fruit?

No, I don’t stir it. The “dump” method means layering everything and letting it bake into a delicious cake-like topping on its own.

Can I use a different cake mix flavor?

Absolutely. I’ve tried white, vanilla, and even spice cake mixes. Each gives a slightly different flavor but all work well.

Is it supposed to be gooey in the middle?

Yes, slightly. The bottom should be moist and almost pudding-like from the fruit, while the top bakes up crisp and golden.

Can I make this ahead of time?

Yes, I’ve made it a few hours in advance and reheated it before serving. I recommend serving it warm for the best texture and flavor.

Conclusion

Pineapple Upside-Down Dump Cake is one of my go-to desserts when I want something quick, easy, and irresistibly delicious. It’s nostalgic, sweet, and buttery with just the right amount of fruitiness. Whether I’m making it for a casual family dinner or a last-minute party dessert, it’s always a winning choice.

Pineapple Upside-Down Dump Cake

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 10 to 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Pineapple Upside-Down Dump Cake is a quick and easy dessert that layers sweet pineapple, brown sugar, buttery cake mix, and optional cherries into a caramelized, gooey treat reminiscent of the classic upside-down cake.

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Ingredients

• 1 can (20 oz) pineapple slices in juice, drained (reserve juice)
• Maraschino cherries (optional)
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup pineapple juice (from the can)
• Optional: 1/2 tsp cinnamon or nutmeg

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Arrange pineapple slices in the bottom of the dish and place a cherry in the center of each (if using).
3. Sprinkle brown sugar evenly over the pineapple slices.
4. Evenly sprinkle the dry yellow cake mix over the top—do not stir.
5. Drizzle melted butter evenly over the cake mix, covering as much as possible.
6. Pour pineapple juice over the top for added moisture and flavor.
7. Optional: Sprinkle with cinnamon or nutmeg for extra warmth.
8. Bake for 45–50 minutes or until the top is golden brown and bubbling at the edges.
9. Cool slightly and serve warm, optionally with ice cream or whipped cream.

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Notes

• Use crushed pineapple for a different texture.
• Add shredded coconut before the cake mix for a tropical twist.
• Try spice cake mix for a cozy flavor variation.
• For extra gooey texture, place a few pats of butter on top before baking.
• Serve warm for best flavor and texture.

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Nutrition

• Serving Size: 1 slice
• Calories: 340
• Sugar: 28g
• Sodium: 320mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg