This pineapple dump cake is a rich, delicious and easy pineapple dessert. All you need to make this easy pineapple cobbler is a handful of ingredients like yellow cake mix, crushed pineapple, light brown sugar and butter. It’s the perfect quick and easy dessert for spring and summer entertaining.
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Why Should You Make This Recipe
I have quiet a few cake mix based cobbler recipes on the blog. My Strawberry Dump Cake, Lemon Dump Cake, , Apple Cobbler from Cake Mix and Peach Cobbler with Cake Mix are all quick, easy and delicious dump cake recipes. I am so excited to add this incredibly delicious pineapple dump cake recipe to the blog. I know you’ll love it because:
- Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute dessert, nothing is as easy as a dump cake recipe.
- A simple dessert with layers of flavor. The sweet, lightly topical flavor of the crushed pineapple bits pairs perfectly with the buttery yellow cake crust and hint of vanilla. Top this cake mix pineapple cake with cold vanilla ice cream and you have the perfect spring or summer dessert.
Ingredients
This easy and delicious dump cake with pineapple requires only a handful of ingredients to make and is as simple as opening a few ingredients, dumping into a pan and baking it.
Gather crushed pineapple, vanilla extract, light brown sugar, yellow cake mix and butter.
Substitutions
This pineapple and cake mix cobbler is meant to be quick, easy and so delicious. Here are my recommended substitutions for this recipe if you need them:
- Crushed Pineapple: Feel free to use all crushed pineapple or use half crushed pineapple and half pineapple tibits if you prefer a bit more texture in the filling.
- Vanilla Extract: This is optional for flavor. However, the sweet background of vanilla pairs beautifully with the light brown sugar and buttery yellow cake.
- Light Brown Sugar: Maple Sugar would both be a good substitutes for the light brown sugar.
- Box Yellow Cake Mix: I prefer using yellow cake mix but feel free to use any box cake mix such as vanilla, white or even pineapple cake mix.
- Butter: Feel free to use any butter you like. To ensure even coverage of the butter on the dry cake mix, I like to use sliced butter as well as melted butter.
Variations
Pineapple Upside down Dump Cake: Make pineapple dump cake into an easy pineapple upside down cake by layering the bottom with pineapple rings instead of crushed pineapple or pineapple tidbits. After baking the pineapple dump cake, flip the cake over once it has completely cooled cools.
Pineapple Cherry Dump Cake: Add 1 cup maraschino cherries (drained with no tails) into the filling with the crushed pineapples.
How To Make
This buttery and deliciously indulgent pineapple dessert is ready to bake in as little as 10 minutes. Here’s how to make pineapple dump cake.
- Lightly grease a 9 x9, 11 x 7 or 9 x 13 inch baking dish using a tablespoon of butter. Preheat the oven to 350 F. Evenly spread the canned crushed pineapple across the greased baking dish. Mix in the vanilla extract until well combined. Top with half of the light brown sugar. Reserve the remaining half for the top.
- Evenly spread the yellow cake mix on top of the filling pineapple and brown sugar filling. Evenly cover the cake mix layer with slices of cold butter. Try to cover as much of the cake mix as possible. I recommend melting an additional 8 tbsp (113 g) of butter to drizzle on any cake mix that is uncovered by the slices of butter. Top with entire cake with the remaining light brown sugar if you like. This creates a beautiful caramelized crust that is absolutely delicious.
- Bake the pineapple dump cake for 45 - 60 minutes or until the top is a beautiful golden brown and the pineapple filling is bubbling around the edges of the baking dish.
- Cool the cake mix pineapple dump cake for 30 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy!
How To Freeze and Store and Serve
Store this easy pineapple cobbler in an airtight container in the fridge for up to 3 - 4 days.
Freeze this recipe: Make and bake the cake according to the pineapple dump cake recipe directions and cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the pineapple dessert in the freezer for up to 2 months.
Thaw it in the refrigerator overnight and reheat the dump cake in the oven at 350 F (177 C) for 15 minutes or until warmed through.
Serve this pineapple and cake mix dessert warm from the oven with a big scoop of cold vanilla ice cream or freshly whipped cream on top!
M’s Expert Tips
- Grease the bottom and sides of the baking dish with about 1 tablespoon (14 g) softened butter.
- Flavor booster. Mix in vanilla extract to bring out the sweeter notes of the pineapple. Light brown sugar is also a wonderful flavor addition to this dump cake.
- Skip the brown sugar if you are using canned pineapple in heavy syrup. This is already sweet enough.
- Add brown sugar to the top. I like to sweeten both the filling and the top of the cobbler dump cake. Adding sugar to the top of the cobbler creates a beautiful caramelized texture that is just the best.
- Add more butter. After topping the cake mix pineapple dump cake with thinly sliced pats of butter, drizzle about melted butter on any spaces left uncovered by the butter. This helps ensure there are no pieces of dried cake mix.
- Let the pineapple dessert rest. Give this dump cake about 20 - 30 minutes to rest and cool slightly. This allows the juices and filling to thicken a bit more.
FAQs
Once the cobbler, or dump cake is baked, the texture is a cross between melty cobbler and fluffy cake.
Once the dump cake is baked and cooled to room temperature, it should be stored in the fridge for up to 4 - 5 days.
The top will be golden brown and the filling will be bubbling. Depending on the kind of dump cake, most need to nake for about 45 - 60 minutes.
If you try this Pineapple Dump Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Pineapple Dump Cake
Equipment
- 1 11 x 7 or 9 x 13 baking dish
Ingredients
- 2 20 oz. cans crushed pineapple
- 1 tsp (5 ml) vanilla extract
- ½ cup (100 g) light brown sugar, divided
- 1 15.25 oz. boxed yellow cake mix
- ½ cup (113 g) cold unsalted butter
- ½ cup (118 ml) melted butter
Instructions
- Preheat the oven to 350 F.Lightly grease a 9 x9, 11 x 7 or 9 x 13 inch baking dish using a tablespoon of butter.
- Evenly spread the canned crushed pineapple across the greased baking dish. Mix in the vanilla extract until well combined.2 20 oz. cans crushed pineapple, 1 tsp (5 ml) vanilla extract
- Top with half (¼ cup, 50 g) of the light brown sugar. Reserve the remaining half for the top.½ cup (100 g) light brown sugar, divided
- Evenly spread the yellow cake mix on top of the filling pineapple and brown sugar filling. Evenly cover the cake mix layer with slices of cold butter. Try to cover as much of the cake mix as possible.1 15.25 oz. boxed yellow cake mix, ½ cup (113 g) cold unsalted butter
- Pour the melted butter onto the cake in between the slices of butter. Top with the remaining light brown sugar.½ cup (118 ml) melted butter, ½ cup (100 g) light brown sugar, divided
- Bake the pineapple dump cake for 45 - 60 minutes or until the top is a beautiful golden brown and the pineapple filling is bubbling around the edges of the baking dish.
- Cool the cake mix pineapple dump cake for 30 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy!
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