Easy Pineapple Dump Cake with Just 4 Ingredients

Pineapple dump cake is the dessert you reach for when you want something warm and homemade but have maybe five minutes of energy to spare. It layers canned pineapple, dry cake mix, butter, and coconut so the oven can turn them into a golden, bubbly pudding with a crisp top.

There is no mixing, no bowls, and no way to mess it up. The first time you pull it from the oven and see that buttery crust crackle under a spoon, it will feel like a real win.

What Makes This Dessert So Good

The top bakes into a buttery, toasty layer while the pineapple underneath stays soft and almost jammy. That sweet-tart fruit cuts through the richness so every bite feels bright, not heavy.

The coconut adds a chewy, nutty edge that gives the crisp crust more texture. You end up with a dessert that tastes like you spent way longer on it than you did.

No other recipe in my back pocket gives back this much for so little work.

Ingredients

• 1 can (20 oz) crushed pineapple in juice: do not drain it; that juice creates the sauce and keeps the cake moist.
• 1 box (15.25 oz) yellow cake mix: just the dry mix, no added eggs or oil.
• 1/2 cup salted butter, melted: the fat soaks into the mix and forms that golden crust.
• 1 cup sweetened shredded coconut: it toasts on top and adds chew; unsweetened works if you want less sweetness.

Variations / Substitutions

• Swap the coconut for 1 cup chopped pecans or walnuts: they give a toasty crunch and a more classic Southern feel.
• Use a white or butter pecan cake mix: the flavor is milder but still gets that same crisp top.
• Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg: sprinkle it over the cake mix before the butter for a warm spice note.
• Make it dairy-free: use a plant-based butter stick melted the same way.

For a different fruit twist, try our Cherry Dump Cake.

How to Make Pineapple Dump Cake

Step 1: Layer the Pineapple

Spread the entire can of crushed pineapple, juice and all, evenly across the bottom of a 9×13-inch baking dish. No need to grease the dish first; the juice will bubble up and prevent sticking.

Step 2: Sprinkle the Cake Mix

Pour the dry cake mix over the pineapple in an even layer. Resist the urge to stir it in or press it down; leaving it loose is what lets the butter soak in and form that crust.

Step 3: Drizzle the Butter

Slowly drizzle the 1/2 cup melted butter over the entire surface of the dry cake mix. Try to cover as many of the dry spots as you can, but small patches are fine; the butter will spread as it bakes.

Step 4: Top with Coconut and Bake

Preheat your oven to 350°F (175°C). Scatter the shredded coconut evenly over the buttered cake mix, then bake for 40 to 45 minutes. The top will turn deep golden and the edges will be bubbly and slightly thickened.

Step 5: Scoop and Serve

Let the dump cake rest in the dish for about 10 minutes so the sauce can set just enough. Scoop generous spoonfuls into bowls while warm, showing off that crisp coconut top and the saucy pineapple underneath.

A Few Notes Before You Start

• Do not stir the layers. The whole point is distinct textures, and stirring makes a soggy cake.
• Salted butter balances the sweetness. If you only have unsalted, add a pinch of salt with the butter drizzle.
• If the top browns too fast, tent the dish loosely with foil and let it finish baking.
• Let it cool at least 10 minutes. Hot pineapple can burn, and the brief rest makes the sauce slightly thicker for serving.

Bake times by dish size:

Keeping Leftover Dump Cake

• Refrigerate: cover the dish or transfer to an airtight container and store in the fridge for up to 4 days.
• Reheat: warm individual portions in the microwave for 30 to 45 seconds, or in a 350°F oven for about 15 minutes.
• Serve cold: straight from the fridge it has a dense, pudding-like texture that some people prefer.

What to Serve With Pineapple Dump Cake

A scoop of vanilla ice cream is the obvious choice because its cold creaminess melts into the warm, tangy pineapple and softens the crisp top. A dollop of lightly sweetened whipped cream does the same thing with less richness. A handful of toasted pecans on top adds extra crunch if you left the coconut out.

Frequently Asked Questions

Can I make this without the coconut?

Yes. The top will be less crisp but the buttery cake layer still works. You can leave it out entirely or sub in nuts.

Do I have to use crushed pineapple, or will chunks work?

Crushed pineapple spreads evenly and creates a better sauce. Chunks won’t integrate as well, but you can pulse them a few times in a food processor to get a similar texture.

Can I double the recipe for a crowd?

Yes. Use a larger dish, double all ingredients, and add about 10 to 15 extra minutes to the bake time. Watch for the same golden, bubbly cues.

How do I know when it is done?

The top should be deep golden and the edges quite bubbly. A toothpick inserted into the cake mix part should come out clean or with a few moist crumbs.

Pineapple Dump Cake Recipe

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 1 can (20 oz) crushed pineapple in juice
• 1 box (15.25 oz) yellow cake mix
• 1/2 cup salted butter, melted
• 1 cup sweetened shredded coconut

Method

 

1. Spread the crushed pineapple with its juice evenly in the bottom of a 9×13-inch baking dish.
2. Sprinkle the dry cake mix over the pineapple in an even layer; do not stir.
3. Drizzle the melted butter over the cake mix, trying to cover as much of the surface as you can.
4. Scatter the coconut on top. Bake at 350°F for 40 to 45 minutes until the top is deep golden and the edges are bubbly.
5. Let cool 10 minutes, then scoop and serve warm.

Notes

This cake is at its crispest right after baking. If you are serving it later, a quick reheat brings the texture back. Be careful with the first scoop; the pineapple sauce underneath is very hot.