Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Lemon Pineapple Dump Cake

Pin RecipeReview Recipe
close up shot of a piece of Lemon Pineapple Dump Cake on a plate with a slice of lemon
This lemon pineapple dump cake with its sweet, tangy lemon flavor and tropical tastes make it an absolutely addictive treat for dessert. 
Jump to Recipe
Table of Contents
  1. Lemon Pineapple Dump Cake Ingredients
  2. How to Make This Lemon Pineapple Dump Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Lemon lovers will adore the tropical twist of this lemon pineapple dump cake. The lemon and pineapple flavors mix together to create a sweet and tangy combo that will leave you wanting more.

close up shot of a piece of Lemon Pineapple Dump Cake on a plate with a slice of lemon and pineapple

Lemon Pineapple Dump Cake Ingredients

Lemon Pineapple Dump Cake raw ingredients that are labeled

You’ll need:

  • 20-ounce can of crushed pineapple (juiced included)
  • 1 cup pineapple tidbits or diced pineapple chunks (no juices)
  • 12-ounce jar of lemon curd
  • 1 package of yellow cake mix
  • ½ cup salted butter, cold

PRO TIP:

When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.

SUBSTITUTIONS AND ADDITIONS

PINEAPPLE: The pineapple tidbits are optional but add nice chunks of pineapple throughout the dump cake. If you can’t find canned tidbits, you can use a can of pineapple chunks and dice them a bit smaller or use diced fresh pineapple.

COCONUT: Sprinkle shredded coconut to make this lemon pineapple cake an extra tropical dessert and give it a little bit of added crunch.

CAKE MIX: Make this easy recipe extra lemony by using lemon cake mix in place of yellow cake mix.

How to Make This Lemon Pineapple Dump Cake Recipe

STEP ONE: Preheat the oven to 350°F. 

OUR RECIPE DEVELOPER SAYS

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

STEP TWO: Spread the crushed pineapple and pineapple tidbits into the bottom of a 9×13-inch baking dish.

PRO TIP:

You’ll want to use a 9 × 13-inch baking dish so that the texture and consistency are right. I’ve used an 11 x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.

crushed pineapple and pineapple tidbits combined in a baking dish

STEP THREE: Spoon lemon curd over the pineapple mixture. Spread gently to cover the pineapple.

lemon curd spread over the pineapple mixture in a baking dish

STEP FOUR: Sprinkle the cake mix evenly over the first two layers.

cake mix spread over the first two layers in a baking dish

STEP FIVE: Slice very thin pats of butter and spread over the entire top of the cake mix. Cover as much of the cake mix as possible.

PRO TIP:

Cold butter is much easier to slice and maintain square pats for covering the top of the dump cake.

thin pats of butter laid on top of the cake in in a baking dish

STEP SIX: Bake for 40 minutes or until the topping is browned and the filling is bubbling around the edges. 

PRO TIP:

You may end up with some dry cake mix spots on the top of the dump cake. This is normal and is just where the butter did not saturate into the cake mix. You can add additional pats of butter over the dry area partway through baking. Check the dump cake after about 30 minutes to determine if the melted butter missed any spots. The dump cake is made correctly and tastes delicious even if there are some dry areas on the top. Do try to cover as much of the top as possible with butter. The pats of butter need to be VERY thin to cover the whole top of the cake.

STEP SEVEN: Allow dump cake to rest for 15 minutes before digging into it to serve.

PRO TIP:

Allowing the dump cake to rest before serving it will give the filling a few minutes to cool so that it is not super runny when you dig into it.  

Lemon Pineapple Dump Cake baked in a baking dish

How To Serve

This delightful pineapple dump cake is delicious, warm or cold. Add a scoop of vanilla ice cream and whipped cream on top of this amazing dessert for a special treat. It’s so easy to make, you don’t need a special occasion to enjoy this cake.

We have plenty of dump cake recipes to choose from. Check out our yummy pineapple upside down dump cake and rhubarb dump cake.

Storage

IN THE FRIDGE: Store this delicious dessert covered with plastic wrap in the refrigerator for 5 to 7 days. 

IN THE FREEZER: Freeze the pineapple lemon dump cake in an airtight container for up to 1 month. Thaw in the refrigerator or reheat to serve.

close up shot of a spoon with a piece Lemon Pineapple Dump Cake

The combination of lemon and pineapple in this dump cake is so refreshing and delicious that it’s sure to be a family favorite. The moist cake, citrusy lemon curd and pineapple create an amazing treat that takes no time at all to make.

FREQUENTLY ASKED QUESTIONS

What is a dump cake?

A dump cake is one of the easiest desserts to make in which the ingredients are simply dumped into a baking pan and baked to produce a super moist cake. Usually, they use a box of cake mix and a handful of additional simple ingredients to make a quick dessert.

Can you make a dump cake ahead of time?

This is an easy dessert recipe to make ahead. You can make this delicious dump cake up to two days ahead of time. Just store it in the fridge until you are ready to serve.

Can I use a white cake mix instead of the yellow cake mix?

You can easily substitute white boxed cake mix for the yellow cake mix for this pineapple lemon dump cake recipe.

More Recipes You’ll Love

Get Recipes on Pinterest

get recipes on pinterest
get digital lazy cookbooks
close up shot of a piece of Lemon Pineapple Dump Cake on a plate with a slice of lemon

Lemon Pineapple Dump Cake

5 from 1 vote
This lemon pineapple dump cake with its sweet, tangy lemon flavor and tropical tastes make it an absolutely addictive treat for dessert. 
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12

Ingredients
  

  • 20 ounces crushed pineapple, juiced included
  • 1 cup pineapple tidbits or diced pineapple chunks, no juices
  • 12 ounces lemon curd
  • 1 package yellow cake mix
  • ½ cup salted butter, cold

Instructions
 

  • Preheat the oven to 350°F.
  • Spread the crushed pineapple and pineapple tidbits into the bottom of a 9×13-inch baking dish.
  • Spoon lemon curd over the pineapple mixture. Spread gently to cover the pineapple.
  • Sprinkle the cake mix evenly over the first two layers.
  • Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible.
  • Bake for 40 minutes or until the topping is browned and the filling is bubbling around the edges.
  • Allow dump cake to rest for 15 minutes before digging into it to serve.

Notes

  • When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
  • You’ll want to use a 9 × 13-inch baking dish so that the texture and consistency are right. I’ve used an 11 x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
  • Cold butter is much easier to slice and maintain square pats for covering the top of the dump cake.
  • You may end up with some dry cake mix spots on the top of the dump cake. This is normal and is just where the butter did not saturate into the cake mix. You can add additional pats of butter over the dry area partway through baking. Check the dump cake after about 30 minutes to determine if the melted butter missed any spots. The dump cake is made correctly and tastes delicious even if there are some dry areas on the top. Do try to cover as much of the top as possible with butter. The pats of butter need to be VERY thin to cover the whole top of the cake.
  • Allowing the dump cake to rest before serving it will give the filling a few minutes to cool so that it is not super runny when you dig into it. 

Nutrition

Calories: 358kcal | Carbohydrates: 61g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 445mg | Potassium: 103mg | Fiber: 1g | Sugar: 43g | Vitamin A: 268IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

get recipes on facebook

Proudly Prepared by the Spaceships Kitchen

You May Also Like

get digital lazy cookbooks

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

  1. David says

    5 stars
    Made this this afternoon it came out fine I used a tin of mandarins with the crushed pineapple as I did not have any pineapple chunks had it with vanilla ice cream very yummy