Pineapple Dump Cake

This 4-ingredient Pineapple Dump Cake is an easy, crowd-pleasing dessert that’s ready in under an hour — with boxed or homemade cake mix topping options.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 295kcal

Author Kate @ I Heart Eating

Equipment

9x13 pan

Ingredients

40 oz crushed pineapple in pineapple juice undrained
1/2 cup light brown sugar lightly packed
15.25 oz yellow cake mix be sure cake is 15 oz
1 ¼ cups salted butter melted

US Customary - Metric

Instructions

Preheat the oven to 350F.
Add the pineapple with juices to an ungreased 9x13-inch baking dish, and spread it into an even layer.
40 oz crushed pineapple in pineapple juice
Sprinkle the brown sugar on top of the pineapple.
1/2 cup light brown sugar
Sprinkle the cake mix on top, spreading it out into an even layer.
15.25 oz yellow cake mix
Pour the melted butter on top of the cake mix, spreading it out as evenly as possible.
1 ¼ cups salted butter
Bake for about 45-55 minutes, or until the filling is bubbling and the top is golden.
Serve warm.

Notes

Pineapple: For this recipe, you'll need 2-20 ounce cans of crushed pineapple. I highly recommend using pineapple in juice, not syrup.

Brown sugar: You can adjust the amount of brown sugar to taste.

Cake mix: For this recipe, you'll just need the cake mix powder and won't be preparing the cake mix. Cake mix sizes have been shrinking. Be sure that your cake mix is the 15-15.25 ounce size. You can also make a homemade yellow cake mix if you prefer.
Butter: I recommend using salted butter or adding a couple of pinches of salt to your unsalted butter. The salt helps to balance out the sweetness in the cake and makes it taste better.
Nutrition values are estimates.

Nutrition