Pineapple Upside-Down Dump Cake

I have always had a soft spot for pineapple — its vibrant, sunny sweetness and a hint of tartness that instantly brightens any dish. When I came across the Pineapple Upside-Down Dump Cake, it was like a tropical breeze swept through my kitchen.

No complicated steps or fancy techniques—just simple ingredients coming together in a way that delivers pure comfort and nostalgia. This cake is the kind of dessert that feels like a warm hug from the inside. The juicy pineapple slices caramelize against the brown sugar, while the cherries add that pop of color and sweetness. The crumbly cake topping soaks up the pineapple juice and butter, making every bite moist and tender.

It’s easy to see why this recipe finds its way to many family tables and gatherings. My kitchen smelled like a tropical paradise as the cake baked, filling the house with a rich aroma that promised sweet satisfaction. Even friends who normally don’t reach for dessert couldn’t resist a second helping!

Short Description

Pineapple Upside-Down Dump Cake is a quick and easy dessert that layers pineapple, cherries, brown sugar, and cake mix to create a moist, caramelized tropical treat. Perfect for casual gatherings or a simple family dessert.

Key Ingredients

• 1 can (20 oz) pineapple slices, drained (reserve juice)
• 1/2 cup pineapple juice (from the can)
• 1 jar (10 oz) maraschino cherries, drained
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1 box yellow cake mix

Tools Needed

• 9×13-inch baking dish
• Measuring cups
• Can opener
• Spoon or spatula
• Oven mitts

Cooking Instructions

Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray to prevent sticking and help caramelization.

Step 2: Arrange Fruit and Sugar
Sprinkle the brown sugar evenly across the bottom of the baking dish. Arrange the pineapple slices in a single layer over the sugar. Place one maraschino cherry in the center of each pineapple slice for a classic look and bursts of sweetness.

Step 3: Add Cake Mix
Evenly sprinkle the dry yellow cake mix over the pineapple and cherries, covering the fruit completely. This dry layer will bake into a moist and fluffy cake crust as it absorbs the pineapple juice.

Step 4: Add Juice and Butter
Pour 1/2 cup of the reserved pineapple juice evenly over the cake mix. Next, drizzle the melted butter in an even pattern over the top to encourage golden browning and richness.

Step 5: Bake the Cake
Place the dish in the oven and bake for 45-50 minutes. The top should be golden brown, bubbly, and have a slightly crisp crust. To check doneness, insert a toothpick in the center — it should come out mostly clean with a few moist crumbs.

Step 6: Cool and Serve
Allow the cake to cool slightly for 10-15 minutes before serving. This helps the caramelized topping to set a bit but keeps the cake warm and perfect for spooning onto plates.

Troubleshooting Tips:
If your cake is browning too fast but still undercooked, tent the dish loosely with foil and continue baking. If the cake feels too dry, try adding an extra 2 tablespoons of pineapple juice before baking next time.

Why You’ll Love This Recipe

– This Pineapple Upside-Down Dump Cake is a dream for busy cooks—it’s quick, requires minimal ingredients, and delivers a tropical flavor explosion.

– It’s wonderfully moist and buttery, with a natural sweetness from pineapple and cherries that feels indulgent but balanced.

– Plus, it’s incredibly versatile—perfect for casual family dinners, potlucks, or even a light dessert after a heavy meal.

– The recipe doesn’t require frosting or fancy decorations, making it effortless to prepare and serve.

Mistakes to Avoid & Solutions

Using cake mix unevenly: If you don’t spread the cake mix evenly, some spots might bake dense or too dry. Use your hands or a spoon to lightly even out the surface.

Skipping the butter drizzle: The melted butter is key for that crisp, golden crust. Don’t substitute with oil or margarine, as it won’t give the same caramelization.

Not draining pineapple well: Too much juice can make the cake soggy. Drain well but reserve juice for moistening the cake mix.

Overbaking: Bake until golden but not burnt. If edges darken too quickly, cover loosely with foil.

Serving too hot: Serving immediately can cause the caramel to be runny and messy. Let it cool briefly for best texture.

Serving and Pairing Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a classic combination.

For a lighter option, pair with a side of fresh berries or a sprinkle of toasted coconut flakes to enhance the tropical vibe.

This cake shines at buffet-style gatherings, but also feels cozy plated individually with a drizzle of caramel or honey.

For drinks, pair it with a chilled pineapple or mango juice, or a light, fruity white wine for grown-up occasions.

Storage and Reheating Tips

Store leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days.

For longer storage, refrigerate for up to 5 days—bring to room temperature or warm gently before serving.

Reheat individual portions in the microwave for 20-30 seconds until warm but not hot to preserve moisture.

To refresh the crust’s crispiness, warm in a 300°F oven for 5-7 minutes uncovered.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes! Use about 2 cups of fresh pineapple slices, and reduce added juice slightly to avoid sogginess.

2. Can I make this gluten-free?
Substitute the cake mix with a gluten-free yellow cake mix. Be sure to check ingredients on cherries and other items for hidden gluten.

3. How do I prevent the cake from being too soggy?
Drain the pineapple well, and only use the recommended 1/2 cup juice. Don’t pour extra liquid over the cake mix.

4. Can I use frozen pineapple?
Thaw and drain completely before using. Frozen pineapple tends to release more water, so ensure it’s very well drained.

5. What’s the best way to serve leftovers?
Warm slightly and serve with vanilla ice cream or fresh fruit to brighten flavors. Leftovers also make great parfait layers!

Tips & Tricks

Use a spoon to press the cake mix gently into the pineapple slices before adding juice and butter for better texture.

For deeper caramel flavor, toast the brown sugar in the pan for a minute before layering the fruit.

Use high-quality unsalted butter for richer taste and better browning control.

Let the cake rest after baking to allow juices to redistribute for moist but not soggy texture.

Recipe Variations

Coconut Pineapple Dump Cake: Add 1 cup shredded coconut on top of the cake mix before drizzling butter for tropical flair. Toast coconut lightly for a nutty crunch.

Spiced Pineapple Upside-Down Cake: Stir 1 teaspoon cinnamon and 1/4 teaspoon nutmeg into the cake mix for a warm, cozy spice twist.

Berry Pineapple Dump Cake: Add 1 cup fresh or frozen berries mixed with pineapple slices for a more complex fruit flavor and color contrast.

Low-Sugar Version: Use sugar-free yellow cake mix and reduce brown sugar to 1/4 cup. Sweeten pineapple juice with a touch of honey or maple syrup if needed.

Final Thoughts

Pineapple Upside-Down Dump Cake is a dish that’s forgiving for beginners but still impresses guests with its layered sweetness and rich caramel notes. The marriage of juicy pineapple and bright cherries with tender, buttery cake is a reminder that simple ingredients can create something truly memorable. For anyone looking to bring a little sunshine to their kitchen without spending hours, this recipe is a perfect go-to. Each bite transports me to relaxed afternoons and joyful gatherings.

I hope it brings that same warmth to your table. It’s an invitation to enjoy life’s sweeter moments—one easy slice at a time.