Pineapple Upside-Down Dump Cake

Pineapple Upside-Down Dump Cake is a tropical twist on a classic dessert—sweet, buttery, and unbelievably easy to make. It has all the charm of a traditional pineapple upside-down cake but with a laid-back, dump-and-bake style that takes no time to throw together.

Why You’ll Love This Recipe

I love how this recipe captures the buttery caramelized pineapple flavor I expect from an upside-down cake, but skips all the effort of from-scratch baking. With just a few pantry staples and minimal prep, I get a gooey, golden, fruit-filled dessert that feels like it took hours. It’s perfect when I need a last-minute treat for a potluck, family dinner, or just to satisfy a sweet craving with almost no cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned pineapple slices (or chunks, in juice)

• Maraschino cherries (optional, but classic)

• Brown sugar

• Unsalted butter (melted)

• Yellow cake mix

• Pineapple juice (from the can)

• Optional whipped cream or vanilla ice cream (for serving)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I arrange the drained pineapple slices (or chunks) evenly in the bottom of the dish. If I’m using cherries, I tuck them into the center of the pineapple rings or scatter them throughout.

3. I sprinkle a generous layer of brown sugar over the fruit, then drizzle the melted butter over everything.

4. Next, I sprinkle the dry cake mix evenly on top—straight from the box, no mixing needed.

5. I pour reserved pineapple juice (plus a little water if needed) over the top to moisten the cake mix slightly.

6. Without stirring, I bake it for 45–50 minutes until the top is golden and bubbly and the fruit mixture is bubbling up around the edges.

7. I let it cool slightly before scooping out generous portions. I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Servings and timing

This recipe makes about 10 to 12 servings.

Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: 55–60 minutes

Variations

• I sometimes use crushed pineapple for a softer texture that blends right into the cake.

• For extra flavor, I’ve added shredded coconut or chopped pecans before adding the cake mix.

• I’ve swapped the yellow cake mix with white or even pineapple-flavored cake mix—it all works.

• A little cinnamon sprinkled over the fruit gives it a warm, spiced twist.

storage/reheating

I store any leftovers covered in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave for about 30 seconds, or I reheat the entire pan in a low oven until warmed through. It still tastes great cold, but I personally love it warm with ice cream melting into the syrupy pineapple.

FAQs

Do I need to stir the ingredients together?

Nope. I don’t stir at all. The magic of a dump cake is that everything bakes together as it layers, and mixing can ruin the texture.

Can I use fresh pineapple?

Yes, I’ve used fresh pineapple chunks, but I make sure to add a bit of extra juice or liquid since fresh pineapple doesn’t come in juice.

What if I don’t have pineapple juice?

I’ve used water or a little orange juice in place of pineapple juice with good results. It just needs some liquid to moisten the cake mix.

Can I make this in advance?

Yes. I sometimes bake it a day ahead, then warm it in the oven before serving. It holds up well and even tastes better as the flavors settle.

Is it supposed to be gooey?

Yes. It’s a moist, scoopable dessert with a syrupy fruit layer and tender cake topping—not firm like a traditional cake. That’s part of what makes it so good.

Conclusion

Pineapple Upside-Down Dump Cake is one of my favorite easy desserts—sweet, tropical, buttery, and foolproof. I love how it brings all the nostalgic flavors of a classic pineapple upside-down cake without the work. It’s the kind of dessert I can throw together in minutes and still feel like I made something truly special.