This post may contain affiliate links. For more information, read my disclosure policy.
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!
Table of Contents
EASY Pineapple Dump Cake Recipe
Watching RHO Atlanta has me thinking about the south and southern food…and that brings me to our newest DUMP CAKE recipe for today: Pineapple Upside Down Dump Cake!
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!
So…I decided to give that recipe a home right here on the blog: a pineapple upside down DUMP cake…where you just dump it all in. Easy as pie…or cake, that is.
4 Ingredient Pineapple Cake
- Crushed pineapple: Just a can of it
- Cherry pie filling: Use a can or my homemade cherry pie filling
- Cake Mix: Yellow or white cake mix, any brand
- Butter: Another thing a lot of people commented was that they melted the butter instead of cubing it. I tried that with this cake and it worked just fine, but you can use either method.
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
- 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.
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.
Pineapple Dump Cake Recipe
- 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)
- 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.
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
Last Updated on July 4, 2023