Old Fashioned Pineapple Dump Cake

I’ve always loved how simple and comforting an old fashioned pineapple dump cake can be, especially when you need a quick dessert that still feels homemade.

It’s warm, buttery, and filled with sweet pineapple goodness, with a soft, golden topping that melts right into the fruit.

This is the kind of dessert grandma would pull out of the oven on a Sunday afternoon, filling the whole kitchen with that cozy, sweet smell.

What You Need to Know

• This dessert has a soft, jammy pineapple base with a buttery cake topping that crisps lightly on top
• Store leftovers covered in the fridge and reheat gently for that fresh-from-the-oven feel
• You can assemble everything ahead of time and bake right before serving
• For a lighter twist, try reducing the butter slightly or serving with whipped topping instead of ice cream

And just like grandma always said, sometimes the simplest recipes turn out to be the most memorable.

Ingredients Overview

• Crushed pineapple (canned, with juice): Use canned crushed pineapple in juice, not syrup, for the best texture. You can also swap one can for pineapple tidbits if you like a chunkier bite
• Yellow cake mix: Any standard boxed yellow cake mix works here. You can also try butter cake mix or even pineapple cake mix for extra flavor
• Brown sugar: Light or dark brown sugar both work. Dark brown sugar will give a slightly deeper, caramel-like sweetness
• Unsalted butter: Melted butter helps create that classic golden topping. If using salted butter, just skip any added salt elsewhere
• Maraschino cherries: Optional but classic for that vintage look and pop of color
• Ice cream: Vanilla is the traditional choice, but butter pecan or coconut ice cream are also delicious options

How to Make Old Fashioned Pineapple Dump Cake

Step 1: Preheat your oven and lightly spray a 9x13 baking dish with nonstick spray so the cake lifts easily after baking.

Step 2: Pour both cans of crushed pineapple, including all the juice, into the baking dish and spread it out evenly to form the base layer.

Step 3: Sprinkle the brown sugar evenly over the pineapple, then add the dry yellow cake mix on top, making sure to cover the fruit completely without stirring.

Step 4: Drizzle the melted butter as evenly as possible over the cake mix, then bake until the top is golden and slightly crisp.

Grandma’s Tips

• Do not stir the layers after adding the cake mix. That’s the secret to getting that classic dump cake texture
• If you see dry spots on top halfway through baking, you can add a small drizzle of extra melted butter

Modern Updates

• Swap part of the butter for melted coconut oil for a slightly lighter option with a hint of coconut flavor
• Use a sugar-free cake mix and reduced sugar brown sugar substitute for a lower sugar version

Serving Suggestions

Serve this pineapple dump cake warm with a scoop of vanilla ice cream so it melts into the buttery topping. You can also add a few maraschino cherries on top for that classic vintage touch.

For something a little extra, try it with whipped cream or a sprinkle of toasted coconut for added texture.

More Vintage Cake Recipes

• Cinnamon Marble Bundt Cake
• Grandma's Strawberry Shortcake
• Chocolate Loaf Cake
• Samoa Cookie Bundt Cake
• Old Fashioned Strawberry Jello Pretzel Salad
• Old Fashioned Cherry Dump Cake
• Old Fashioned Red Velvet Bundt Cake

FAQs

What is pineapple dump cake made of?

Pineapple dump cake is made with crushed pineapple, cake mix, butter, and sugar. The ingredients are layered in a baking dish and baked without mixing, creating a soft fruit base and buttery topping.

Do you have to drain the pineapple for dump cake?

No, you should not drain the pineapple. The juice is essential for creating the moist, jam-like base that makes this dessert so soft and flavorful.

Why is my dump cake powdery on top?

If your dump cake is powdery, it usually means the butter did not fully cover the cake mix. Try drizzling the butter more evenly or adding a little extra to any dry spots.

Can you make pineapple dump cake ahead of time?

Yes, you can assemble the layers ahead of time and refrigerate until ready to bake. You can also bake it in advance and reheat before serving.