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Pineapple Dump Cake – This EASY pineapple upside down cake recipe has only 4 ingredients!! Simply dump the ingredients into the pan and bake. The easiest cake recipe EVER and it feeds a crowd!
Easy Dessert Recipe: Dump Cake!
This Pineapple Dump Cake is an easy 4 ingredient cake mix recipe that you literally just dump and bake – it’s like a pineapple cake turned into pineapple cobbler and you’re going to love it.
Dump cakes are such an easy way to make cobbler – and this one is like a new way of making a pineapple upside down cake – with cake mix and NO effort!
When I made my Cherry Berry Dump Cake, I got so many comments about all the different flavors people make. Peach, cherry, lemon, chocolate…I want to try every single one. The one that was brought up most was pineapple with cherry pie filling. I thought to myself, of course that’s popular: it’s a Pineapple Upside Down Cake!
4 Ingredient Pineapple Cake
- Crushed pineapple: Just one can can of it, with the juice
- Cherry pie filling: Use one can of cherry pie filling or my homemade cherry pie filling
- Yellow Cake Mix: Yellow or white cake mix, any brand
- Butter: I used melted unsalted butter for this recipe
Variations
- Add 1/2 cup chopped pecans or walnuts.
- Sprinkle some brown sugar on top the fruit to give it that caramelized taste.
- Yellow or white cake mix works, any brand.
How to make Pineapple Dump Cake
- Get two cans of something: in this case cherry pie filling and canned pineapple. Dump them in a 9×13-inch pan or baking dish.
- Sprinkle the cake mix powder all over the top evenly.
- Top with melted butter.
- Bake at 350°F until a nice crust forms on top.
- Eat ’til you’re sick. (Or wait, is that just me?)
Tip From Dorothy
Expert tips
- Use any combination pie filling and fruit.
- I used melted butter for this but I also recommend freezing your butter and then grating it – it’s easier to sprinkle it all over the top.
- Dump cake is done when the top is no longer glossy and the fruit is bubbling.
- Storage: Store leftovers in the fridge. I’ve also frozen it!
- It’s delicious served with a scoop of vanilla ice cream.
FAQs
You can slice the butter and place the slices evenly over the top, or you can grate the butter and sprinkle it evenly over the cake mix if you don’t want to use melted butter.
Store this in the refrigerator for up to 3 days.
You can freeze it but I don’t recommend it. It’s best fresh.
Easy Pineapple Dump Cake Recipe
Recipe Video
Ingredients
- 1 20 ounce can crushed pineapple in juice
- 1 21 ounce can cherry pie filling
- 1 15.25 ounce box yellow or white cake mix
- 12 tablespoons (170g) unsalted butter (melted)
Instructions
- Preheat oven to 350°F. Spray a 2.8L casserole dish or 9×13” pan with cooking spray.
- Pour the crushed pineapple (with the juice) and cherry pie filling in the bottom of the dish. Open the cake mix and sprinkle the power evenly over the top.
- Pour the melted butter evenly over the top of the cake mix. Make sure to make it even so that it all cooks into the cake mix.
- Bake for 35-45 minutes until the fruit starts to bubble up around the edges and the edges start to turn golden. I baked mine in a casserole dish that was deeper than a 9×13” pan so it took 40 minutes. Different pans will have different baking times, so start checking after 30 minutes.
- Serve with ice cream or whipped cream. Store covered in refrigerator.
Recipe Nutrition
Other Dump Cake Recipes
- Click here to see my best Cake Mix recipes!
- If you love dump cakes like this be sure to see my other dump cake recipes below, and check out all my cake mix recipes. And check out these favorites too: Caramel Chocolate Dump Cake by Taste and Tell or Lemon Blueberry Skillet Dump Cake by Shugary Sweets.
- Crockpot Apple Dump Cake
- Cherry Berry Dump Cake
- Cherry Peach Dump Cake
BRENDA
Seems like sprinkling some brown sugar on top of pineapple mixture before sprinkling cake mix would be good. Has anyone tried it?
I’ve been making dump cakes for years. The picture of your cherry,pineapple looks very mooshy. Or wet. Is it ?
Been making this with my family since I was little! Top with pecans or shredded coconut!!
I am 65 and have been eating this cake since I was in my 20’s. Always one of my favorites to make or to eat.
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