Pineapple Dump Cake

This easy Pineapple Dump Cake is a 3-ingredient, no-mix dessert that bakes into layers of sweet fruit, moist cake, and buttery crisp topping—perfect for busy families and last-minute gatherings.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: 4 ingredient pineapple dump cake, Chocolate pineapple dump cake, Old fashioned pineapple dump cake, Pineapple Dump Cake, Pineapple Dump cake 2 ingredients, Pineapple dump cake 3 ingredients, Pineapple dump cake with condensed milk

Prep Time: 10

Cook Time: 50

Cooling Time: 15

Total Time: 1 15

Servings:

Calories: 320kcal

Cost: $7

Equipment

1 9x13 baking dish (Glass or ceramic works best)
1 Sharp knife (For slicing butter)
1 Can opener (For pineapple)
1 Large spoon (For spreading fruit)

Ingredients

1 can (20 oz) Crushed pineapple in juice - Do not drain
1 box (15.25 oz) Yellow cake mix - Dry, straight from box
1 cup (2 sticks) Unsalted butter - Cold, sliced thin
1 tablespoon Vanilla extract - Optional “happy accident” tip
½ cup Maraschino cherries - Optional enhancer
½ cup Sweetened coconut flakes - Optional enhancer
½ cup Chopped pecans - Optional enhancer

Instructions

Preheat oven to 350°F (175°C). No need to grease the pan.
Dump crushed pineapple with juice into 9x13 pan. Spread evenly with spoon.
Sprinkle dry cake mix evenly on top. Gently spread with fork; do not stir.
Slice cold butter into thin pats. Distribute evenly across cake mix.
Bake uncovered 45–50 minutes until golden brown and bubbling at edges.
Let cool 15 minutes before serving. Pair with ice cream or whipped cream.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition