This easy 3-ingredient pineapple dump cake recipe comes together with one 20-ounce can of undrained crushed pineapple, one package of yellow cake mix, and 1 cup of melted unsalted butter. Layer the ingredients in a lightly greased 9-by-13-inch baking dish without stirring, then bake at 350°F for 45 to 50 minutes.
The result is a warm, buttery dessert with jammy pineapple underneath and a golden, tender cake topping above. Let it rest for 10 to 15 minutes, then serve it with vanilla ice cream or whipped cream for a simple dessert that tastes far more special than its short ingredient list suggests.
Jump to RecipeWhy You’ll Love This Recipe
There are desserts for weekends of measuring, mixing, and decorating, and then there are desserts like this pineapple dump cake. It is designed for busy days when you want a homemade sweet treat without dirtying a mixing bowl or making a complicated batter.
The preparation is wonderfully direct. Pineapple goes into the baking dish, dry cake mix goes over the fruit, and melted butter goes over the top. The oven takes care of the transformation while the fruit bubbles and the cake mix becomes a crisp, golden topping.
Although the method is simple, the flavor has excellent contrast. The pineapple stays soft and juicy beneath the topping, while the butter gives the cake mix a rich flavor and browned edges that invite you to take just one more spoonful.
This is also a reliable dessert for casual gatherings, potlucks, family dinners, and last-minute guests. If you enjoy easy recipes with very little cleanup, you may also like our easy pineapple pie for another fruit-forward dessert.
Ingredients You’ll Need
The magic of this recipe depends on using the ingredients exactly as listed. Each one has a specific job, and there are no extra eggs, milk, water, or mixing steps needed.
- Crushed pineapple: Use one 20-ounce can packed in juice, and do not drain it. The juice supplies the moisture needed to hydrate the dry cake mix as the dessert bakes.
- Yellow cake mix: Choose one package weighing about 15.25 ounces. Sprinkle it over the pineapple while it is still dry, creating the cake-like topping as it cooks.
- Unsalted butter: Melt 1 cup, which equals 2 sticks or 226 grams. Pouring melted butter gives more consistent coverage than scattering cold butter slices over the surface.
Lightly grease a 9-by-13-inch baking dish before adding the ingredients. This helps the bubbling fruit and golden topping release more easily when you serve it.
How to Make It Step-by-Step
Step 1: Heat your oven to 350°F (175°C), allowing it to fully preheat while you prepare the dish. Lightly grease a 9-by-13-inch baking dish, paying attention to the corners and sides where the pineapple filling may bubble.
Step 2: Open the can of crushed pineapple and pour all of it into the prepared baking dish. Do not drain the juice and do not add extra water, because that liquid is essential for softening the cake mix during baking.
Step 3: Use a spoon or the back of a measuring cup to spread the pineapple into an even layer. An even fruit layer helps each serving receive a balanced amount of sweet, tangy pineapple beneath the topping.
Step 4: Sprinkle the dry yellow cake mix evenly over the pineapple. Resist the urge to stir, since the dump-cake method works by keeping the fruit, dry mix, and butter in separate layers as they bake.
Step 5: Melt 1 cup of unsalted butter and pour it slowly across the entire surface of the cake mix. Move the stream around the dish so the butter reaches as much of the dry mix as possible, since uncovered areas can remain powdery.
Step 6: Place the dish in the preheated oven and bake for 45 to 50 minutes. The cake is ready when the top is golden brown and the pineapple mixture is visibly bubbling around the edges.
Step 7: Remove the baking dish and let the dessert stand for 10 to 15 minutes before serving. This short rest allows the bubbling pineapple layer to settle slightly while the topping remains warm and crisp.
Step 8: Spoon the cake into serving bowls and finish each portion with vanilla ice cream or whipped cream. The cold, creamy topping melts into the warm pineapple and buttery crust for the classic way to enjoy this dessert.
Pro Tips for the Best Pineapple Dump Cake
The most important tip is also the easiest to forget: keep the pineapple undrained. The juice is not excess liquid; it is the moisture that helps turn the dry cake mix into a tender, cohesive topping.
Take your time spreading the cake mix. If it is piled thickly in one area, some parts may bake unevenly, while a thin dry patch elsewhere may not receive enough butter.
Melted butter is preferred for this version because it can be poured across the surface. Sliced butter can work in some dump cakes, but it is more likely to leave uncovered spots, especially around the corners and edges.
Use a baking dish with enough room for the pineapple to bubble without spilling over. A 9-by-13-inch dish provides the right broad surface for an even layer of fruit, cake mix, and butter.
Watch the dessert near the end of the baking time rather than relying only on the clock. Every oven varies slightly, so look for a golden top and bubbling fruit around the edges between 45 and 50 minutes.
For another pineapple dessert with a more celebratory presentation, try this pineapple upside-down cheesecake cake. It takes a different approach but offers the same sunny fruit flavor.
How to Serve It
This cake is at its most comforting when served warm, after the 10-to-15-minute resting period. The pineapple layer will be soft and spoonable, while the top will retain some of its buttery, golden texture.
Vanilla ice cream is the classic pairing because it adds cool creaminess and a gentle vanilla flavor. Whipped cream is a lighter option that still balances the warm fruit and rich topping.
For a pretty dessert table, spoon individual portions into shallow bowls and let a little pineapple filling show around the edges. Add the topping just before serving so it stays fluffy or cold instead of melting too soon.
This recipe is especially useful after a savory meal when you want a quick tropical finish. For a savory pineapple idea before dessert, you can also browse our ham and pineapple salad.
Storage and Reheating
Allow leftover cake to cool, then cover the baking dish tightly and refrigerate it. Because the dessert contains a moist fruit layer, refrigeration is the best choice for keeping leftovers fresh.
To reheat a portion, place it in a microwave-safe bowl and warm it gently in short intervals until heated through. You can also warm a larger amount in an oven-safe dish until hot, taking care not to overbake the topping.
The topping is freshest on the day it is baked, but leftovers remain enjoyable when warmed and served with ice cream. Keep the dish covered between servings to help prevent the cake from drying out.
Easy Variations and Pairing Ideas
The three-ingredient formula is complete as written, so no additions are required. If you want to change the presentation, serve smaller scoops in dessert glasses with whipped cream layered on top.
You can also make the dessert part of a relaxed spread featuring other simple treats. Our easy beignets are another comforting choice when you want a warm, uncomplicated dessert with a different texture.
For a meal built around quick recipes, pair this cake with straightforward main dishes that do not require hours in the kitchen. Our three-ingredient slow cooker fiesta chicken is a convenient option for a casual dinner before this pineapple dessert.
Even with variations in serving style, keep the core method unchanged: undrained pineapple, evenly spread dry cake mix, and a full cup of melted butter. Those details produce the moist fruit layer and rich, golden topping that define this recipe.
Easy 3-Ingredient Pineapple Dump Cake
Ingredients
Method
- Heat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking dish.
- Pour the undrained crushed pineapple evenly into the prepared dish. Keep all of the juice because it provides essential moisture for the dry cake mix.
- Sprinkle the dry yellow cake mix evenly over the pineapple. Do not stir the layers together.
- Pour the melted butter slowly and evenly over the entire surface, taking care to cover as much of the cake mix as possible.
- Bake for 45 to 50 minutes, until the topping is golden brown and the pineapple mixture is bubbling around the edges.
- Let the cake stand for 10 to 15 minutes before serving. Spoon it into bowls while warm and add vanilla ice cream or whipped cream if desired.
Notes
Final Thoughts
This easy 3-ingredient pineapple dump cake proves that a short ingredient list can create a deeply satisfying dessert. With undrained crushed pineapple, yellow cake mix, and melted butter, you get a bubbling fruit filling and a golden topping in one dish.
Remember the essential details: do not drain the pineapple, do not stir the layers, and spread the cake mix and butter as evenly as possible. Bake at 350°F for 45 to 50 minutes, then give the cake 10 to 15 minutes to rest before serving.
Serve it warm with vanilla ice cream or whipped cream, and expect the baking dish to empty quickly. It is an easy recipe to keep on hand for potlucks, family dinners, and those moments when a homemade dessert sounds wonderful but an elaborate project does not.