Zesty, sweet, and wonderfully simple—pineapple dump cakes are the ultimate comfort dessert for busy home cooks. With just a few ingredients and minimal effort, you can create mouthwatering treats that taste like you spent hours in the kitchen. Ready to discover 18 easy recipes that will become your new go-to favorites? Let’s dive in!
Pineapple Coconut Dump Cake
Zap your oven to life for this tropical dessert that practically makes itself. Grab a can opener and get ready to layer pure pineapple-coconut magic in under five minutes flat. This dump cake bakes into golden perfection while you kick back and relax.
Ingredients
– Canned crushed pineapple – 20 oz
– Canned coconut cream – 13.5 oz
– Yellow cake mix – 15.25 oz
– Unsalted butter – ½ cup
Instructions
1. Preheat your oven to 350°F.
2. Dump the entire can of crushed pineapple into a 9×13 inch baking dish.
3. Pour the coconut cream evenly over the pineapple layer.
4. Sprinkle the dry yellow cake mix evenly across the entire surface.
5. Slice the butter into thin pats and arrange them in a single layer covering the cake mix.
6. Bake for 45 minutes at 350°F until the top is deep golden brown and bubbling at the edges.
7. Let the cake rest for 15 minutes before serving to allow the layers to set properly.
Grab spoons and dive into this warm, bubbling paradise where buttery crumble meets tropical creaminess. The pineapple keeps it juicy while the coconut adds silky richness that melts into every bite. Serve it straight from the pan with vanilla ice cream for that perfect hot-cold contrast that’ll have everyone coming back for seconds.
Pineapple Upside Down Dump Cake
Eliminate baking anxiety with this ridiculously easy dessert. Just dump, bake, and watch magic happen. Your kitchen smells like paradise in under an hour.
Ingredients
– Yellow cake mix – 1 box (15.25 oz)
– Crushed pineapple – 1 can (20 oz)
– Maraschino cherries – ½ cup
– Butter – ½ cup (1 stick)
– Brown sugar – ½ cup
Instructions
1. Preheat your oven to 350°F.
2. Pour the crushed pineapple with its juice into a 9×13 inch baking dish.
3. Arrange the maraschino cherries evenly over the pineapple layer.
4. Sprinkle the brown sugar directly over the fruit layer.
5. Tip: Use your fingers to break up any brown sugar clumps for even melting.
6. Dump the entire box of yellow cake mix evenly over the brown sugar layer.
7. Slice the stick of butter into thin pats.
8. Arrange the butter pats in a single layer covering the cake mix surface.
9. Tip: Leave small gaps between butter pats to allow steam to escape during baking.
10. Place the baking dish in the preheated oven.
11. Bake for 45 minutes at 350°F.
12. Tip: Check for doneness when the top is golden brown and edges are bubbling.
13. Remove the baking dish from the oven using oven mitts.
14. Let the cake cool in the pan for 15 minutes.
15. Place a large serving platter upside down over the baking dish.
16. Carefully flip the baking dish and platter together.
17. Gently lift the baking dish away to reveal the upside-down cake.
Here’s the glorious reveal: caramelized pineapple rings and cherries now crown a moist, buttery cake base. The brown sugar creates a sticky-sweet glaze that soaks into every bite. Serve it warm with vanilla ice cream melting into the caramel pockets for ultimate indulgence.
Cherry Pineapple Dump Cake
Crank up the oven and get ready for the easiest dessert of your life. Cherry Pineapple Dump Cake delivers maximum flavor with minimal effort—perfect for last-minute cravings or potluck emergencies. This sweet-tart combo bakes into pure comfort food magic.
Ingredients
– Cherry pie filling – 21 oz can
– Crushed pineapple – 20 oz can
– Yellow cake mix – 15.25 oz box
– Unsalted butter – 1 cup (2 sticks)
Instructions
1. Preheat your oven to 350°F.
2. Dump the entire can of cherry pie filling into a 9×13 inch baking dish.
3. Pour the crushed pineapple evenly over the cherry layer.
4. Sprinkle the dry yellow cake mix directly over the fruit layers—don’t stir! (Tip: Shake the box gently to distribute the mix evenly.)
5. Slice the cold butter into thin pats.
6. Arrange the butter pats in a single layer across the entire surface of the cake mix, covering as much area as possible. (Tip: Leave small gaps between pats to allow steam to escape during baking.)
7. Place the baking dish in the preheated oven.
8. Bake for 45-50 minutes at 350°F.
9. Check for doneness—the top should be golden brown and the edges should be bubbling vigorously. (Tip: If the top isn’t browning evenly, rotate the dish halfway through baking.)
10. Remove from the oven and let cool for 15 minutes before serving.
A warm, bubbling crust forms over the fruity base, creating a delightful contrast between crisp topping and gooey filling. Serve it straight from the dish with a scoop of vanilla ice cream melting into the sweet-tart layers, or try it chilled for a firmer, cake-like texture that holds its shape perfectly.
Pineapple Cream Cheese Dump Cake
Brace yourself for the easiest dessert that tastes like it took hours. This pineapple cream cheese dump cake delivers tropical vibes with zero effort—just dump, bake, and devour.
Ingredients
Pineapple chunks – 20 oz can
Cream cheese – 8 oz block
Yellow cake mix – 15.25 oz box
Butter – ½ cup, melted
Brown sugar – ½ cup
Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
2. Spread the pineapple chunks evenly across the bottom of the baking dish, including the juice.
3. Dot the cream cheese in teaspoon-sized pieces over the pineapple layer.
4. Sprinkle the dry yellow cake mix evenly over the cream cheese and pineapple.
5. Drizzle the melted butter over the cake mix, covering as much surface area as possible.
6. Mix the brown sugar and vanilla extract in a small bowl, then sprinkle this mixture over the butter layer.
7. Bake for 45–50 minutes, until the top is golden brown and the edges are bubbling.
8. Let the cake cool for 15 minutes before serving to allow the layers to set. Creamy, tangy, and impossibly moist, this cake walks the line between fruity brightness and rich indulgence. Serve it warm with a scoop of vanilla ice cream for that hot-and-cold contrast, or chill it overnight for a firmer, cheesecake-like texture.
Pineapple Angel Food Dump Cake
Oh my goodness, this pineapple angel food dump cake is about to become your new obsession. Grab that box mix and let’s transform basic ingredients into pure magic. Seriously, your future self will thank you for this one.
Ingredients
Angel food cake mix – 1 box
Crushed pineapple – 20 oz can
Cool Whip – 8 oz container
Instructions
1. Preheat your oven to 350°F.
2. Pour the entire can of crushed pineapple with juice into a 9×13 inch baking dish.
3. Sprinkle the dry angel food cake mix evenly over the pineapple layer.
4. Do not stir—this creates the signature layered texture as it bakes.
5. Place the baking dish in the preheated oven.
6. Bake for 30-35 minutes until the top is golden brown and springs back when touched.
7. Remove the cake from the oven and let it cool completely on a wire rack for at least 1 hour.
8. Spread the Cool Whip evenly over the cooled cake surface.
9. Refrigerate for 2 hours before serving to allow the layers to set properly.
This cake bakes up with a cloud-like texture that’s impossibly light yet satisfying. The pineapple creates sweet pockets throughout while the Cool Whip adds creamy contrast. Try serving it chilled with fresh berries or toasted coconut for extra flair.
Pineapple Pecan Dump Cake
Ditch the complicated baking—this pineapple pecan dump cake transforms basic ingredients into magic. Dump everything in, bake it up, and watch dessert dreams come true in under an hour.
Ingredients
– Crushed pineapple – 20 oz can
– Yellow cake mix – 15.25 oz box
– Chopped pecans – 1 cup
– Unsalted butter – ½ cup
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking dish with butter or cooking spray.
3. Pour the entire can of crushed pineapple into the baking dish, including the juice.
4. Spread the pineapple evenly across the bottom using a spatula.
5. Sprinkle the entire box of yellow cake mix directly over the pineapple layer.
6. Distribute 1 cup of chopped pecans evenly over the cake mix.
7. Slice ½ cup of unsalted butter into thin pats.
8. Arrange the butter pats evenly across the top of the pecans and cake mix.
9. Place the baking dish in the preheated oven.
10. Bake for 45 minutes at 350°F.
11. Check for doneness—the top should be golden brown and bubbly around the edges.
12. Remove from the oven and let cool for 10 minutes before serving.
Zesty pineapple caramelizes beneath a buttery, nutty crust that crackles with each spoonful. Serve it warm with vanilla ice cream melting into the golden crevices, or enjoy it straight from the pan—this cake stays miraculously moist for days.
Pineapple Carrot Dump Cake
Mash up your dessert game with this ridiculously easy pineapple carrot dump cake. Just dump, bake, and watch magic happen in your oven. Seriously, it’s the lazy baker’s dream come true—no mixing bowls required.
Ingredients
Canned crushed pineapple – 20 oz
Shredded carrots – 2 cups
Yellow cake mix – 15.25 oz
Unsalted butter – ½ cup
Instructions
1. Preheat your oven to 350°F.
2. Spread the canned crushed pineapple evenly across the bottom of a 9×13-inch baking dish.
3. Sprinkle the shredded carrots over the pineapple layer.
4. Pour the yellow cake mix directly over the carrots, spreading it into an even layer with a spatula.
5. Slice the unsalted butter into thin pats and arrange them evenly across the top of the cake mix.
6. Bake for 45 minutes at 350°F until the top is golden brown and bubbling at the edges.
7. Let the cake cool for 15 minutes before serving.
Venture into dessert paradise with this cake’s magical texture—crispy golden topping giving way to moist, fruity layers beneath. The pineapple keeps everything incredibly tender while the carrots add subtle sweetness without overwhelming. Serve it warm with a scoop of vanilla ice cream melting over the top, or enjoy it straight from the pan for the ultimate comfort food moment.
Pineapple Banana Dump Cake
Viral dessert alert! This pineapple banana dump cake transforms pantry staples into a gooey, golden masterpiece. Zero baking skills required—just dump, bake, and devour.
Ingredients
– Yellow cake mix – 1 box
– Crushed pineapple – 20 oz can
– Bananas – 2 medium
– Butter – ½ cup
– Brown sugar – ½ cup
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking dish with nonstick spray.
3. Drain the crushed pineapple completely, pressing out excess juice with a spoon to prevent a soggy bottom.
4. Slice the bananas into ¼-inch thick rounds.
5. Spread the drained pineapple evenly across the bottom of the dish.
6. Layer the banana slices over the pineapple in a single row.
7. Sprinkle the brown sugar evenly over the fruit layer.
8. Pour the entire box of yellow cake mix directly over the fruit and sugar, distributing it evenly without stirring.
9. Slice the butter into thin pats and arrange them in a single layer across the top of the cake mix, covering as much surface area as possible for maximum browning.
10. Bake at 350°F for 45–50 minutes, until the top is deep golden brown and the edges bubble vigorously.
11. Let the cake rest for 15 minutes before serving to allow the fruit layer to set. So satisfying! The warm pineapple caramelizes into the cake, while the bananas melt into a creamy ribbon. Scoop it over vanilla ice cream for a hot-cold contrast that’ll break the internet.
Pineapple Chocolate Dump Cake
Heads up, dessert lovers—this pineapple chocolate dump cake is your new lazy-day obsession. Hack boxed mix with crushed pineapple for insane moisture. Get ready for the easiest dessert that looks like you actually tried.
Ingredients
- Yellow cake mix – 1 box (15.25 oz)
- Crushed pineapple – 1 can (20 oz)
- Semi-sweet chocolate chips – 1 cup
- Unsalted butter – ½ cup (1 stick)
Instructions
- Preheat your oven to 350°F.
- Grease a 9×13-inch baking dish with non-stick spray.
- Pour the entire can of crushed pineapple with its juice into the baking dish, spreading it evenly.
- Sprinkle the dry yellow cake mix evenly over the pineapple layer—do not stir.
- Scatter the semi-sweet chocolate chips uniformly across the cake mix layer.
- Slice the cold unsalted butter into thin pats and arrange them in a single layer over the top, covering as much surface area as possible.
- Bake for 40–45 minutes, until the top is golden brown and the edges are bubbling.
- Let the cake cool in the pan for 15 minutes before serving to allow the layers to set.
Look for that crackly, buttery top and gooey pineapple-chocolate base when it’s done. Serve it warm with a scoop of vanilla ice cream melting into the crevices, or chill it for a fudgy, brownie-like texture the next day.
Pineapple Spice Dump Cake
Hate complicated baking? Here’s your new obsession. This pineapple spice dump cake requires zero mixing bowls and delivers maximum cozy vibes in minutes. Seriously—dump, bake, devour.
Ingredients
– Yellow cake mix – 1 box (15.25 oz)
– Crushed pineapple – 2 cans (20 oz each)
– Unsalted butter – 1 cup (2 sticks), melted
– Ground cinnamon – 1 tsp
– Ground nutmeg – ½ tsp
Instructions
1. Preheat your oven to 350°F.
2. Pour both cans of crushed pineapple (with juice) directly into a 9×13-inch baking dish.
3. Sprinkle the entire box of yellow cake mix evenly over the pineapple layer.
4. Drizzle the melted butter over the cake mix, covering as much surface area as possible.
5. Combine cinnamon and nutmeg in a small bowl, then sprinkle evenly over the top.
6. Bake for 45 minutes at 350°F until the top is golden brown and edges are bubbly.
7. Let cool for 15 minutes before serving.
Zesty pineapple bubbles up through spiced cake layers, creating pockets of caramelized fruit. The buttery topping crisps into a crackly crust that contrasts beautifully with the moist interior. Serve warm with vanilla ice cream melting into the golden crevices.
Pineapple Blueberry Dump Cake
Grab your baking dish and get ready for the easiest dessert of your life. This pineapple blueberry dump cake requires zero mixing skills—just dump, bake, and devour. Seriously, it’s that simple.
Ingredients
– Canned crushed pineapple – 20 oz
– Blueberry pie filling – 21 oz
– Yellow cake mix – 15.25 oz
– Unsalted butter – ½ cup, melted
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking dish with nonstick spray.
3. Pour the canned crushed pineapple into the baking dish, spreading it evenly.
4. Spoon the blueberry pie filling over the pineapple layer.
5. Sprinkle the dry yellow cake mix evenly over the fruit layers.
6. Drizzle the melted unsalted butter over the cake mix, covering as much surface area as possible.
7. Bake for 45 minutes at 350°F until the top is golden brown and bubbly around the edges.
8. Let the dump cake cool for 15 minutes before serving.
Heavenly warm, this cake boasts a gooey fruit base and crispy, buttery topping. Serve it à la mode with vanilla ice cream or enjoy it straight from the pan—it’s impossible to resist.
Pineapple Raspberry Dump Cake
Get ready to blow minds with this ridiculously easy dessert. Grab that can opener and let’s transform pantry staples into pure magic. Seriously, you won’t believe what happens next.
Ingredients
– Canned pineapple chunks – 20 oz
– Frozen raspberries – 12 oz
– Yellow cake mix – 15.25 oz
– Unsalted butter – ½ cup
Instructions
1. Preheat your oven to 350°F.
2. Dump the canned pineapple chunks with their juice into a 9×13 baking dish.
3. Scatter frozen raspberries evenly over the pineapple layer.
4. Sprinkle the entire box of yellow cake mix directly over the fruit.
5. Slice the cold butter into thin pats.
6. Arrange butter pats in a single layer across the cake mix surface, covering as much area as possible.
7. Bake at 350°F for 45 minutes until the top is golden brown and fruit bubbles at the edges.
8. Let the dump cake rest for 15 minutes before serving to allow the layers to set properly.
Zero effort yields maximum reward here—the cake mix forms a crisp topping while the fruit creates a jammy base beneath. Zap it with vanilla ice cream for that hot-cold contrast, or serve warm straight from the pan when you need instant comfort food gratification.
Pineapple Lemon Dump Cake
Melt your stress away with this tropical dessert that practically makes itself. Dump everything in, bake it up, and watch magic happen in under an hour. Seriously—it’s that easy.
Ingredients
– Crushed pineapple – 20 oz can
– Lemon cake mix – 15.25 oz box
– Butter – ½ cup
– Water – ½ cup
Instructions
1. Preheat your oven to 350°F.
2. Dump the entire can of crushed pineapple into a 9×13-inch baking dish.
3. Sprinkle the dry lemon cake mix evenly over the pineapple layer.
4. Slice the butter into thin pats and arrange them across the top of the cake mix.
5. Pour the water evenly over the entire surface.
6. Bake for 40 minutes or until the top is golden brown and bubbling at the edges.
7. Let the cake cool for 15 minutes before serving. Buttery, tangy, and ridiculously simple—this cake bakes up with a crisp topping and gooey pineapple-lemon base. Serve it warm with vanilla ice cream or enjoy it straight from the pan.
Pineapple Almond Dump Cake
Let’s make the easiest dessert that tastes like a tropical vacation. Layer flavors in minutes with this no-fuss dump cake that’ll have everyone begging for seconds. Seriously, it’s that good.
Ingredients
Pineapple chunks – 2 (20 oz) cans
Yellow cake mix – 1 box (15.25 oz)
Sliced almonds – 1 cup
Unsalted butter – ½ cup (1 stick), melted
Instructions
1. Preheat your oven to 350°F and grab a 9×13 inch baking dish.
2. Pour both cans of pineapple chunks with their juice directly into the baking dish, spreading them evenly across the bottom.
3. Sprinkle the entire box of yellow cake mix evenly over the pineapple layer, creating a uniform dry layer without stirring.
4. Scatter 1 cup of sliced almonds evenly over the cake mix layer.
5. Drizzle ½ cup of melted unsalted butter evenly over the entire surface, covering as much area as possible.
6. Bake at 350°F for 45-50 minutes until the top is golden brown and you see bubbling around the edges.
7. Remove from oven and let cool for 15 minutes before serving to allow the layers to set properly.
Don’t even think about stirring this beauty—the magic happens in the layers. That golden crust gives way to warm, juicy pineapple beneath, while toasted almonds add the perfect crunch. Serve it warm with vanilla ice cream melting over the top, or enjoy it straight from the pan while nobody’s looking.
Pineapple Vanilla Dump Cake
Brace yourself for the easiest dessert that tastes like tropical vacation in a pan. This pineapple vanilla dump cake requires zero baking skills but delivers maximum flavor payoff. Seriously, you just dump and bake.
Ingredients
– Yellow cake mix – 15.25 oz box
– Crushed pineapple – 20 oz can
– Vanilla extract – 2 tsp
– Unsalted butter – ½ cup
Instructions
1. Preheat your oven to 350°F.
2. Dump the entire can of crushed pineapple with its juice into a 9×13 inch baking dish.
3. Sprinkle the dry yellow cake mix evenly over the pineapple layer.
4. Drizzle 2 teaspoons of vanilla extract across the cake mix surface.
5. Slice ½ cup of cold unsalted butter into thin pats.
6. Arrange butter pats in a single layer covering the entire top of the cake mix.
7. Bake at 350°F for 45 minutes exactly.
8. Check for doneness—the top should be golden brown with visible bubbling around the edges.
9. Remove from oven and let cool for 15 minutes before serving.
Nothing beats that warm pineapple bubbling through the vanilla-kissed cake topping. The texture transforms into this magical crisp-soft hybrid that’s pure comfort. Serve it straight from the pan with vanilla ice cream melting into all those buttery crevices.
Pineapple Cinnamon Dump Cake
TikTok just discovered the easiest dessert hack of the year. This pineapple cinnamon dump cake requires zero baking skills but delivers maximum cozy vibes. Seriously, you just dump and bake.
Ingredients
– Yellow cake mix – 1 box (15.25 oz)
– Crushed pineapple – 2 cans (20 oz each)
– Butter – 1 cup (2 sticks), melted
– Ground cinnamon – 2 tsp
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking dish with non-stick spray.
3. Pour both cans of crushed pineapple with juice directly into the baking dish, spreading evenly.
4. Sprinkle the entire box of yellow cake mix evenly over the pineapple layer.
5. Drizzle the melted butter over the cake mix, covering as much surface area as possible.
6. Evenly sprinkle ground cinnamon across the top.
7. Bake at 350°F for 45-50 minutes until the top is golden brown and edges are bubbling.
8. Let the cake cool for 15 minutes before serving.
Magic happens when that buttery crust meets the warm pineapple filling. The cinnamon adds just enough spice to balance the tropical sweetness. Serve it warm with vanilla ice cream melting into all those golden cracks.
Pineapple Walnut Dump Cake
Ready to transform pantry staples into pure magic? This pineapple walnut dump cake delivers tropical sweetness with satisfying crunch in minutes. Seriously—dump, bake, devour.
Ingredients
Pineapple chunks – 2 (20 oz) cans
Yellow cake mix – 1 box
Chopped walnuts – 1 cup
Unsalted butter – ½ cup
Brown sugar – ¼ cup
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking dish with butter or cooking spray.
3. Dump both cans of pineapple chunks with their juice directly into the baking dish.
4. Sprinkle the brown sugar evenly over the pineapple layer.
5. Pour the entire box of yellow cake mix directly over the pineapple and sugar.
6. Distribute the chopped walnuts evenly across the cake mix layer.
7. Slice the butter into thin pats and arrange them to cover the entire surface.
8. Bake at 350°F for 45 minutes until the top is golden brown and bubbling at the edges.
9. Let the cake rest for 15 minutes before serving to allow the layers to set.
Looking at that golden, bubbling beauty? The cake forms a crisp topping while the pineapple creates a jammy bottom layer—serve it warm with vanilla ice cream melting into all those walnut-studded crevices.
Pineapple Ginger Dump Cake
You need this pineapple ginger dump cake in your life. Grab a can opener and get ready—this dessert comes together in minutes and bakes into pure tropical magic.
Ingredients
Pineapple chunks in juice – 20 oz can
Crushed ginger – 2 tbsp
Yellow cake mix – 15.25 oz box
Butter – ½ cup
Brown sugar – ¼ cup
Instructions
1. Preheat your oven to 350°F.
2. Pour the entire can of pineapple chunks with juice into a 9×13-inch baking dish.
3. Sprinkle crushed ginger evenly over the pineapple layer.
4. Tip: For extra flavor, gently stir the ginger into the pineapple with a spoon.
5. Dump the entire box of yellow cake mix directly over the pineapple-ginger layer.
6. Use your fingers to break up any large clumps of cake mix for even baking.
7. Slice the butter into thin pats and arrange them in a single layer covering the cake mix.
8. Tip: Leave small gaps between butter pats to allow steam to escape during baking.
9. Sprinkle brown sugar evenly over the butter layer.
10. Place the baking dish in the preheated oven.
11. Bake for 45 minutes at 350°F until the top is golden brown and bubbly around the edges.
12. Tip: Check at 40 minutes—if the top isn’t browned enough, bake 5 more minutes.
13. Remove from oven and let cool for 15 minutes before serving.
Layers of warm, juicy pineapple and spicy ginger melt into the buttery cake topping. The crispy sugar crust gives way to a soft, pudding-like center that’s perfect with vanilla ice cream. Try it warm for breakfast—you won’t regret it.
Summary
Overall, these 18 pineapple dump cake recipes prove that delicious desserts don’t need to be complicated! Whether you’re craving something classic or adventurous, there’s a perfect treat waiting for you. We’d love to hear which recipe becomes your family favorite—drop us a comment below and don’t forget to share these easy ideas on Pinterest for your fellow bakers to enjoy!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
