I call my Pineapple Dump Cake From Scratch a five minute prep dessert of brown sugar, crushed pineapple, cake mix, and butter that hides a clever baking shortcut you won’t expect.

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I love this Pineapple Upside Down Dump Cake because it pretends to be high end while being five minute prep. It brims with crushed pineapple with juice and glows from unsalted butter melted, and somehow the oven turns those into pockets of sticky, slightly tangy sweetness.

I call it the messy miracle and sometimes jokingly tag it Pineapple Dump Cake From Scratch when friends ask where I learned it, or imagine it sung up with tropics like Pineapple Upside Down Cake With Coconut in my head. You will want to taste before it cools, trust me.

Ingredients

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Bright tangy fruit, adds sweetness and acidity, provides vitamin C and digestive enzymes.
Molasses rich sweetness, helps caramelize, mainly simple carbs so it’s not very filling.
Off the shelf convenience, heavy in refined carbs, gives structure and soft crumb.
Adds rich flavor and moistness, high in saturated fat, makes cake decadent.
Bright syrupy garnish, very sweet and colorful, mostly sugar and food dye.
And toasted nuts add crunch, supply heart healthy fats, protein, and some fiber.

Ingredient Quantities

1 (20 oz) can crushed pineapple with juice

3/4 cup packed light brown sugar

1 box (15.25 oz) yellow cake mix

1/2 cup (1 stick) unsalted butter melted

24 maraschino cherries, drained (optional)

1/2 cup chopped pecans or walnuts (optional)

How to Make this

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1. Preheat oven to 350 F and lightly grease a 9 x 13 inch baking dish, it helps keep the cake from sticking.

2. Sprinkle the 3/4 cup packed light brown sugar evenly across the bottom of the pan.

3. Pour the entire 20 oz can of crushed pineapple with its juice over the brown sugar and spread to cover. Press down a little so the juice soaks the sugar.

4. If using, scatter the 1/2 cup chopped pecans or walnuts over the pineapple, then place the 24 drained maraschino cherries on top where you want them to show after flipping.

5. Evenly sprinkle the whole 1
5.25 oz box of yellow cake mix over the pineapple and toppings, do not stir it in.

6. Drizzle the 1/2 cup melted unsalted butter all over the cake mix, try to cover as much as you can so the mix gets moistened and bakes up golden. Using a measuring cup with a spout makes this easier.

7. Bake for 35 to 45 minutes until the top is golden brown and pineapple juices are bubbling around the edges, keep an eye the last 10 minutes in case your oven runs hot.

8. Remove from oven and let sit 10 to 15 minutes to settle. To serve upside down place a large platter over the pan then carefully flip the pan and platter together, lift the pan off slowly so the pineapple and cherries are on top. If anything sticks, nudge it loose with a spatula.

9. Let cool a bit more if you want cleaner slices, or serve warm with vanilla ice cream or whipped cream. If you prefer not to flip just scoop it out right from the pan, still delicious.

Equipment Needed

1. 9 x 13 inch baking dish, lightly greased
2. Oven (preheat to 350 F)
3. Liquid measuring cup with pour spout, for drizzling melted butter (really helps)
4. Dry measuring cups and spoons (3/4 cup, 1/2 cup etc)
5. Can opener and a small colander or slotted spoon to drain cherries
6. Microwave-safe bowl or small saucepan to melt the butter
7. Rubber spatula and/or offset spatula to spread pineapple and loosen edges
8. Large serving platter (same size or larger than the pan) plus oven mitts for flipping and serving

FAQ

Q: Can I use the pineapple can with the juice or should I drain it? A: Use the crushed pineapple with the juice, juice and all, that liquid helps make the cake gooey and delicious. If you like it less syrupy, drain 1/4 to 1/2 cup before pouring, but dont drain it all.

Q: Do I need to grease the pan? A: You can skip heavy greasing because the sugar and butter help it release, but I like to lightly spray or rub a little butter on the dish just in case, or line with foil for easier lifting.

Q: Can I swap the yellow cake mix or make this gluten free? A: Yes, use any yellow or butter cake mix you like. For gluten free, use a GF boxed cake mix, results are similar but texture may be slightly different.

Q: How do I avoid a soggy middle or burnt top? A: Spread the dry cake mix evenly then pour melted butter in thin streams so it soaks through. Bake until edges are bubbling and top is golden, usually 35 to 45 minutes at 350 F. If top browns too fast, tent loosely with foil for the last 10 minutes.

Q: Are the cherries and nuts necessary? A: No, they are optional. Maraschino cherries make it classic and pretty if you want that look, and nuts add crunch. Sprinkle them on top before baking or add nuts in the last 10 minutes so they dont burn.

Q: How do I store and reheat leftovers? A: Cool, cover, and keep at room temp up to 2 days or refrigerate up to 4 to 5 days. Reheat single servings in the microwave for 20 to 30 seconds or warm a pan in the oven at 325 F for 10 to 15 minutes. You can freeze portions for up to 2 months, thaw overnight in the fridge.

Pineapple Upside Down Dump Cake Recipe Substitutions and Variations

Crushed pineapple with juice: swap for drained pineapple chunks (same can size) if you want bigger bites, or use about 1 3/4 cups fresh crushed pineapple plus 2 Tbsp pineapple juice to keep the moisture.
Light brown sugar: use dark brown sugar 1:1 for a richer molasses note, or stir 1 tbsp molasses into 3/4 cup granulated sugar if thats what you have.
Yellow cake mix: sub a white or vanilla cake mix (same box size) for a milder flavor, or use a butter or spice cake mix for more depth — they all work fine here.
Unsalted butter, melted: swap with equal amount melted coconut oil for a tropical hint, or use salted butter (skip any added salt) if thats what you got on hand.

Pro Tips

1) Drain the cherries well and pat them dry with paper towels, otherwise they bleed and make the topping soggy. If you want them to show up nice after flipping, press each cherry a little into the pineapple so they stick, dont just drop them on top.

2) Toast the pecans or walnuts briefly in a dry skillet or oven for 5 to 7 minutes until fragrant, then cool before adding. It makes the nuts taste way more nutty and keeps them from getting mushy in the sticky topping.

3) Mix a couple tablespoons of the pineapple juice into the melted butter before drizzling, or reserve a bit of juice to spoon over any dry spots after the butter goes on. This keeps the dry cake mix from clumping and helps everything bake up moist and golden.

4) Let the pan rest at least 10 to 15 minutes after baking, longer if you want neater slices, then flip carefully onto a platter. If the edges brown too fast during the last 10 minutes, loosely tent with foil until bubbling slows down so the top doesnt burn.

Pineapple Upside Down Dump Cake Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I call my Pineapple Dump Cake From Scratch a five minute prep dessert of brown sugar, crushed pineapple, cake mix, and butter that hides a clever baking shortcut you won't expect.

Servings

servings

Calories

306

kcal

Equipment: 1. 9 x 13 inch baking dish, lightly greased
2. Oven (preheat to 350 F)
3. Liquid measuring cup with pour spout, for drizzling melted butter (really helps)
4. Dry measuring cups and spoons (3/4 cup, 1/2 cup etc)
5. Can opener and a small colander or slotted spoon to drain cherries
6. Microwave-safe bowl or small saucepan to melt the butter
7. Rubber spatula and/or offset spatula to spread pineapple and loosen edges
8. Large serving platter (same size or larger than the pan) plus oven mitts for flipping and serving

Ingredients

1 (20 oz) can crushed pineapple with juice
3/4 cup packed light brown sugar
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter melted
24 maraschino cherries, drained (optional)
1/2 cup chopped pecans or walnuts (optional)

Directions

Preheat oven to 350 F and lightly grease a 9 x 13 inch baking dish, it helps keep the cake from sticking.
Sprinkle the 3/4 cup packed light brown sugar evenly across the bottom of the pan.
Pour the entire 20 oz can of crushed pineapple with its juice over the brown sugar and spread to cover. Press down a little so the juice soaks the sugar.
If using, scatter the 1/2 cup chopped pecans or walnuts over the pineapple, then place the 24 drained maraschino cherries on top where you want them to show after flipping.
Evenly sprinkle the whole 1
25 oz box of yellow cake mix over the pineapple and toppings, do not stir it in.
Drizzle the 1/2 cup melted unsalted butter all over the cake mix, try to cover as much as you can so the mix gets moistened and bakes up golden. Using a measuring cup with a spout makes this easier.
Bake for 35 to 45 minutes until the top is golden brown and pineapple juices are bubbling around the edges, keep an eye the last 10 minutes in case your oven runs hot.
Remove from oven and let sit 10 to 15 minutes to settle. To serve upside down place a large platter over the pan then carefully flip the pan and platter together, lift the pan off slowly so the pineapple and cherries are on top. If anything sticks, nudge it loose with a spatula.
Let cool a bit more if you want cleaner slices, or serve warm with vanilla ice cream or whipped cream. If you prefer not to flip just scoop it out right from the pan, still delicious.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.