5-Ingredient Pineapple Upside Down Dump Cake
If you love the sticky-sweet caramelized top of a classic pineapple upside-down cake but want the easiest possible version, this pineapple upside down dump cake is exactly what you need.
It takes almost no effort and uses a box of cake mix, canned pineapple, and a few pantry staples to produce something that tastes like you spent the afternoon baking.
What Makes This Dump Cake Work
The magic is in the layering: you never stir or beat a batter. The hot butter and brown sugar soak into the cake mix from below, while the fruit caramelizes on the bottom. When you scoop it out, you get a tender cake layer with a sticky, fruit-studded topping.
It’s the kind of dessert that disappears fast at potlucks, and it’s forgiving enough that a first-time baker can pull it off without stress.
Ingredients
- 1 cup unsalted butter, melted, divided: half goes into the base, half gets drizzled over the cake mix
- 1 cup packed light brown sugar: dark brown sugar gives a deeper molasses note if that’s what you have
- 20 oz can pineapple slices in juice: do not drain yet, the juice will help start the caramel
- 10 maraschino cherries: one for each pineapple ring center, plus a few extra if you like
- 1 box (15.25 oz) yellow cake mix: do not prepare it according to the package directions, use it dry
- 1/2 cup chopped pecans (optional): toast them first for a little crunch that cuts through the sticky fruit
Variations / Substitutions
- Swap the pineapple: drained peach slices or pear halves work beautifully. Skip the cherries or add a few dried cranberries.
- Dairy-free: use a vegan buttery stick and check your yellow cake mix label, many brands are already dairy-free.
- Extra flavor: sprinkle 1/2 teaspoon of cinnamon into the brown sugar before mixing, or add a handful of shredded coconut into the cake mix.
- Cherry swap: dried cherries or fresh halved strawberries can stand in for maraschino cherries, though the flavor won’t be quite as nostalgic.
If you like this one, try my Classic Pineapple Upside-Down Cake next.
How to Make Pineapple Upside Down Dump Cake
Step 1: Mix the Butter and Sugar Base
Preheat the oven to 350°F (175°C) so it’s ready when you are. In a small bowl, stir together 1/2 cup of the melted butter and the packed brown sugar until it looks like wet sand. Pour the mixture into a 9×13-inch baking dish and spread it into an even layer with the back of a spoon.
The butter and sugar will separate a little, that is completely normal. The sugar will melt later and turn into the caramel layer that makes the top so glossy.
Step 2: Arrange the Pineapple and Cherries
Open the can of pineapple slices and drain the juice into a cup, you won’t need it for the cake. Set the slices in a single layer over the butter and brown sugar mixture. Tuck one maraschino cherry into the center of each ring, and nestle the remaining cherries into any open gaps.
You can scatter the optional pecans around the pineapple now if you’re using them. They’ll toast right in the dish as the cake bakes.
Step 3: Layer the Cake Mix and Butter
Sprinkle the yellow cake mix evenly over the fruit layer, taking care not to leave any big bare spots. Drizzle the remaining 1/2 cup of melted butter over the dry mix, trying to cover as much of the surface as you can. Don’t stir the layers together, keeping them separate is what creates that soft cake top.
The butter won’t soak into every piece of dry mix at first, but as the cake bakes, it will melt down and turn the mix into a tender, golden layer. Any small dry patches won’t survive the oven.
Step 4: Bake the Cake
Slide the dish into the preheated oven and bake for 40 to 45 minutes. You’ll know it is done when the top is deeply golden and the fruit mixture is bubbling thickly up around the edges.
The brown sugar caramel will be smelling amazing by the 30-minute mark. Let the dish rest on a cooling rack for 10 minutes after baking so the sugary base can set slightly before you scoop.
Step 5: Scoop and Serve
Spoon the warm cake into bowls, making sure the spoon goes all the way to the bottom so every portion gets some of that sticky pineapple and cherry topping. Top it with a scoop of vanilla ice cream while the cake is still hot, and the ice cream will melt into every bite.
Tips for the Best Dump Cake
- Don’t stir the layers.: That is the one non-negotiable rule. The dry cake mix needs to sit on top, not mix in, for the classic dumpling-like texture.
- Use a glass baking dish if you have one.: You can peek through to see when the caramel turns deep amber around the edges, a sign it’s ready.
- If the top is browning too fast, loosely tent a piece of foil over the pan during the last 10 minutes of baking. The cake will still finish cooking while the top stays golden.
- Serve it within an hour of baking.: The topping is at its glossiest and the cake is still soft and warm.
Bake times can shift slightly depending on your dish material:
| Dish material | Bake time |
|---|---|
| Glass | 40 to 45 mins |
| Metal | 35 to 40 mins |
| Ceramic | 45 to 50 mins |
Storing Leftover Dump Cake
- Refrigerate: Cover the dish or transfer leftovers to an airtight container and keep in the fridge up to 3 days.
- Reheating: Microwave individual portions for 30 to 45 seconds, or warm in a 300°F oven for about 10 minutes, just until heated through.
What to Serve With Pineapple Upside Down Dump Cake
A classic scoop of vanilla ice cream melts into the warm cake, balancing the sweet caramelized fruit. If you want something extra, a dollop of lightly sweetened whipped cream or a drizzle of salted caramel sauce works beautifully.
Frequently Asked Questions
Can I use crushed pineapple instead of slices?
Yes, drain the can well and spread the crushed pineapple evenly over the butter and sugar layer. You will miss the iconic ring look, but the flavor will still be spot on.
Can I use a different cake mix flavor?
Absolutely. White cake mix and butter pecan mix both work, and even a spice cake mix in the fall is lovely. Skip chocolate, it would overwhelm the fruit.
Can I use fresh pineapple?
It is not recommended. Fresh pineapple releases a lot of liquid as it bakes, and that can make the cake layer soggy instead of tender.
Why did my dump cake turn out dry?
Most likely the dry cake mix did not get enough butter coverage on top. Make sure you drizzle that second half of the melted butter over every spot you can, and don’t press the mix down.
Pineapple Upside Down Dump Cake Recipe
Ingredients
Method
- Preheat the oven to 350°F. Stir 1/2 cup melted butter with the brown sugar and spread it into a 9×13-inch baking dish.
- Arrange the drained pineapple slices over the butter mixture and tuck a cherry into the center of each. Scatter pecans now if using.
- Sprinkle the dry cake mix evenly over the fruit. Drizzle the remaining 1/2 cup melted butter over the top, covering as much as you can. Do not stir.
- Bake 40 to 45 minutes until the top is deeply golden and the sides are bubbly. Let the dish rest for 10 minutes.
- Scoop into bowls and serve warm, with ice cream if you like.
