Pineapple Dump Cake

Rich, simple pineapple dump cake. Pineapple cobbler has butter, light brown sugar, crushed pineapple, and yellow cake mix. This easy dessert is perfect for spring and summer entertaining.

– 2 20 oz. cans crushed pineapple – 1 tsp (5 ml) vanilla extract – ½ cup (100 g) light brown sugar, divided – 1 15.25 oz. boxed yellow cake mix – ½ cup (113 g) cold unsalted butter – ½ cup (118 ml) melted butter



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Heat the oven to 350 F. Spread canned crushed pineapple evenly in the oiled baking dish. Mix in vanilla extract thoroughly. 

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Top with half (¼ cup, 50 g) of the light brown sugar. Set aside the other half for the top. 

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The yellow cake mix should be spread out evenly on top of the pineapple and brown sugar filling that has been prepared.

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Between the butter slices on the cake, pour the melted butter. Sprinkle the leftover light brown sugar on top.

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Bake the pineapple dump cake for 45–60 minutes until the top is golden brown and the pineapple filling is bubbling around the dish. 

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After 30 minutes, spoon pineapple dump cake into a bowl, top with ice cream or whipped cream, and enjoy!

This simple pineapple dump cake keeps well in the refrigerator for three to four days when stored in an airtight container.


also see

also see

Strawberry Crumble Recipe