December 28, 2023
Review RecipeLemon Pineapple Dump Cake
This lemon pineapple dump cake with its sweet, tangy lemon flavor and tropical tastes make it an absolutely addictive treat for dessert.
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Table of Contents
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.
Lemon Pineapple Dump Cake Ingredients
This dump cake is a delight, combining the sweet tanginess of crushed pineapple and pineapple tidbits with the zesty kick of lemon curd.
The yellow cake mix provides a soft base, while butter adds a buttery richness and a golden crust.
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.
LEMON CURD: While lemon curd is the star of this recipe, you can experiment with other fruit curds to create exciting variations.
Try lime curd for a zesty kick or raspberry curd for a berry-infused twist. These substitutions will offer a different fruity dimension to the cake, making it a versatile dessert that suits various preferences.
How To Make This Lemon Pineapple Dump Cake Recipe
The fruit and cake mix all get dumped into your baking pan before popping it in the oven. It’s that simple!
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.
STEP THREE: Spoon lemon curd over the pineapple mixture. Spread gently to cover the pineapple.
STEP FOUR: Sprinkle the cake mix evenly over the first two layers.
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.
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.
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.
Elevate your dessert game by drizzling warm caramel sauce or butterscotch sauce over each serving.
Pair your dessert with a freshly brewed cup of coffee or a homemade hot chocolate.
We have plenty of dump cake recipes to choose from. Check out our yummy pineapple upside down dump cake and rhubarb dump cake.
MORE DUMP CAKE RECIPES
Storage
We’ve got all the storage solutions you need to enjoy this treat fresh and scrumptious.
MAKE AHEAD: If you’re planning ahead or want to enjoy this dessert on a busy day, you can certainly prepare it in advance.
After baking, let the cake cool to room temperature. Once it’s cooled, cover it tightly with plastic wrap or aluminum foil.
You can store it at room temperature for up to 24 hours. Just keep in mind that the longer it sits, the texture may become slightly denser, but the flavors will remain fantastic.
IN THE FRIDGE: Store this delicious dessert covered with plastic wrap in the refrigerator for five to seven days.
IN THE FREEZER: Freeze the pineapple lemon dump cake in an airtight container for up to one month. Thaw in the refrigerator or reheat to serve.
REHEATING: For refrigerated cake, you can simply microwave individual slices for about 20-30 seconds until warm.
For frozen cake, you have a couple of options. Either let it thaw in the refrigerator overnight and then use the microwave method or if you’re in a hurry, you can reheat it directly from frozen.
Preheat your oven to 350°F (175°C), place the cake on a baking sheet, and bake for 20-25 minutes or until it’s warmed through.
Why We Love This Recipe
FAMILY FRIENDLY: Kids and adults alike adore the sweet and tangy taste of this dump cake. It’s a crowd-pleaser that brings joy to the whole family, making it a reliable go-to dessert recipe.
MINIMAL CLEANUP: One of the best things about dump cakes is their easy cleanup. Since you’re not using a lot of dishes or utensils, you can spend less time in the kitchen and more time savoring the delicious results.
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
- Cherry Dump Cake
- Apple Dump Cake
- Pumpkin Dump Cake
- Chocolate Cherry Dump Cake
- Upside Down Apple Cake
- Coconut Macaroons
- Lemon Lasagna
- Lemon Dump Cake
- Pineapple Cake
- Strawberry Curd
- Pineapple Cookies
- Lemon Coffee Cake
- Lemon Curd Cake
- Pecan Dump Cake
- Blueberry Dump Cake
- Strawberry Dump Cake
- Caramel Apple Dump Cake
- Air Fryer Pineapple
- Pineapple Casserole
- Lemon Chiffon Cake
- Pineapple Upside Down Cake
- Blueberry Cheesecake Dump Cake
- Blueberry Pound Cake Recipes
- Coffee Cake in a Mug
- Rainbow Roll Cake
Lemon Pineapple Dump Cake
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
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Comments
David says
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
Norah Robinson says
Looks good!
Shanon says
Oh boy this would make a lovely summer addition to a gathering. I’m going to make this it will be a hit at our gatherings.
Jan says
What a great quick and easy dessert