Pineapple Upside Down Dump Cake Recipe

Every few weeks, my office has this unspoken tradition brings in a homemade treat, casually leaves it on the breakroom counter, and disappears before anyone can say thank you. No labels, no name cards, just a plate or pan of something sweet and comforting. I had a long week, a messy desk, and a pantry that needed clearing out. That’s when I remembered a ridiculously easy yet wildly delicious recipe tucked into my mental recipe box: Pineapple Upside Down Dump Cake.

I whipped it up the night before with one mixing bowl, zero stress, and just enough creativity to make it feel like my own. The next morning, I slipped it into my insulated tote and brought it along.

I never said a word. But judging by the smiling faces and empty tray, it did its job just fine. So today, I’m sharing that same recipe with you—the simple joy I baked late at night and shared in secret the next day.

Short Description

This Pineapple Upside Down Dump Cake is a quick and easy dessert layered with tropical pineapple, optional cherry pie filling, and a buttery cake topping. It’s perfect for potlucks, work treats, or last-minute sweets.

Key Ingredients

• 1 can (20 oz) crushed pineapple, undrained
• 1 can (21 oz) cherry pie filling (optional for a tropical twist)
• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans or walnuts (optional)

Tools Needed

• 9×13-inch baking dish
• Mixing spoon or spatula
• Measuring cups and spoons
• Oven
• Can opener
• Small bowl (for butter and cinnamon mix)

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Add the Fruit Base
Pour the undrained crushed pineapple evenly into the prepared dish. If you’re adding cherry pie filling, spoon it in small dollops across the pineapple layer. Don’t mix; let them sit naturally.

Step 3: Layer the Cake Mix
Sprinkle the dry yellow cake mix evenly over the fruit. Don’t stir—this is a dump cake, and the layers work their magic on their own.

Step 4: Add Butter and Sweet Spices
Drizzle the melted butter evenly across the top of the dry cake mix, covering as much surface as possible. In a small bowl, combine the brown sugar and cinnamon, then sprinkle over the top.

Step 5: Finish with Crunch (Optional)
Top with chopped pecans or walnuts for a nutty crunch and added texture.

Step 6: Bake to Perfection
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the edges are bubbly. The surface should look crisp and the inside slightly gooey.

Step 7: Cool and Serve
Let the cake cool for at least 15 minutes before serving. Spoon warm portions into bowls and, if you like, top with vanilla ice cream or whipped cream.

Why You’ll Love This Recipe

– Quick to make with pantry staples

– Minimal cleanup with no mixing bowls required

– Customizable with or without cherries or nuts

– Warm and comforting, perfect for any season

– Crowd-pleaser for work gatherings, potlucks, or casual desserts

– Great texture balance: syrupy fruit, soft cake, crunchy nuts

– No fancy techniques, just layer, bake, and enjoy

Mistakes to Avoid & Solutions

1. Adding too much butter
More butter doesn’t equal better texture—it may create greasy pockets. Stick to 1/2 cup for the perfect balance.

2. Stirring the layers
Dump cakes are meant to be layered. Stirring mixes the cake mix into the fruit, changing the final texture and rise.

3. Skipping the undrained pineapple
The juice is essential for moistening the cake mix during baking. Draining it can leave you with dry, powdery patches.

4. Uneven butter drizzle
Pour the melted butter slowly and evenly. If it’s pooled in spots, use a spoon to nudge it across the dry areas.

5. Not checking doneness
Depending on your oven, the cake might need an extra 5 minutes. Look for a golden top and bubbling edges to know it’s ready.

Serving and Pairing Suggestions

– Serve this cake warm for the best flavor and texture.

– Top with a scoop of vanilla ice cream or a swirl of light whipped cream.

– It pairs beautifully with iced coffee, chai tea, or even pineapple coconut smoothies.

– Perfect for buffet-style desserts, brunch potlucks, or picnic trays.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap individual portions tightly and freeze for up to 2 months.

Reheat in oven: Bake at 300°F (150°C) for 10–15 minutes until warm.

Microwave option: Heat a single portion for 30–40 seconds on high.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, but you’ll need to add about 1/3 cup pineapple juice to replace the moisture from the canned version.

2. Do I have to use cherry pie filling?
No, it’s completely optional. The cake works beautifully with just pineapple or even peach pie filling as an alternative.

3. Can I make this gluten-free?
Absolutely—just substitute with a gluten-free yellow cake mix, and double-check that your pie filling and other ingredients are certified gluten-free.

4. Why is my cake mix still dry in some areas?
This usually happens if the butter wasn’t distributed evenly. Make sure to drizzle slowly and use a spoon to guide it across the top.

5. What’s the difference between dump cake and cobbler?
Dump cake uses dry cake mix on top, while cobblers typically have a biscuit or dough topping made from scratch.

Tips & Tricks

– Use pineapple chunks for more bite and variety in texture.

– Add 1 tbsp pineapple juice to the melted butter for richer flavor.

– Sprinkle a little sea salt on top before baking for contrast.

– For a toasted top, broil for 1–2 minutes at the end—watch closely!

– Let the cake rest for 10-15 minutes before serving so it sets properly.

Recipe Variations

1. Tropical Coconut Version
Add 1/2 cup shredded coconut over the cake mix before adding the butter. The result? A tropical twist with extra chew and sweetness.

2. Chocolate-Cherry Version
Swap yellow cake mix for chocolate cake mix, and use just the cherry pie filling. This gives a Black Forest cake vibe with deep richness.

3. Caramel Apple Dump Cake
Replace pineapple with 2 cans of apple pie filling, swap brown sugar with 1/3 cup caramel sauce, and top with walnuts. Bake as usual.

4. Vegan-Friendly Version
Use vegan cake mix, plant-based butter, and fruit fillings with no added dairy. Skip nuts if allergic or replace with toasted seeds.

5. Lemon-Pineapple Zing
Use a lemon cake mix instead of yellow, and add 1 teaspoon lemon zest to the pineapple layer for a tangy kick.

Final Thoughts

This Pineapple Upside Down Dump Cake reminded me that sometimes the best recipes don’t come from fancy plans or gourmet inspiration—they come from a busy day, a warm craving, and a handful of pantry items begging to be used.

It may not win a pastry competition, but it wins over taste buds with every gooey bite. I saw it firsthand, tucked in a breakroom corner, being quietly devoured between emails and Zoom calls. So go ahead, make it for your coworkers, your neighbors, or just for yourself.