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Pineapple Upside Down Dump Cake

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close up overhead shot of a plate of Pineapple Upside Down Dump Cake topped with vanilla ice cream
This easy pineapple upside down dump cake is full of sweet flavor and is simple to make.
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Table of Contents
  1. Pineapple Upside Down Dump Cake Ingredients
  2. How to Make This Pineapple Upside Down Dump Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

You might wonder if pineapple upside down dump cake is a real thing and we are here to tell you it is! All the yummy sweet pineapple, cherries and brown sugar form the bottom of this delicious dessert, just like an upside down cake, which is topped with fluffy cake for a tropical treat.

close up shot of a plate of Pineapple Upside Down Dump Cake topped with vanilla ice cream

Pineapple Upside Down Dump Cake Ingredients

Pineapple Upside Down Dump Cake raw ingredients that are labeled

You’ll need:

  • 1½ cups salted sweet cream butter, melted (divided into ½ cup and 1 cup)
  • ½ cup light brown sugar, tightly packed
  • ⅓ cup chopped pecans 
  • 1 (10-ounce) jar maraschino cherries drained, stems removed and halved
  • 2 (20-ounce) cans of crushed pineapples, very well drained
  • 1 (15.25-ounce) box of yellow cake mix
  • Vanilla Ice Cream (optional garnish)

PRO TIP:

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

SUBSTITUTIONS AND ADDITIONS

CAKE MIX: You can substitute white cake mix or even pineapple upside down boxed cake mix.

NUTS: You can substitute walnuts for the pecans, but pecans are perfect with the pineapples in this delicious dump cake.

How to Make This Pineapple Upside Down Dump Cake Recipe

OUR RECIPE DEVELOPER SAYS

You can use a metal baking dish for this pineapple upside down cake, but it can sometimes transfer an odd metallic tinge due to the acid in the pineapple. A glass baking dish will not cause the same type of reaction.

STEP ONE: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Set it aside.

PRO TIP:

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

STEP TWO: Evenly sprinkle the brown sugar on the bottom of the prepared baking dish.

STEP THREE: Pour ½ cup of the melted butter over the brown sugar layer. Use a spoon to stir and spread the brown sugar mixture evenly on the bottom of the pan.

melted butter drizzled over the brown sugar mixture in the baking dish

STEP FOUR: Evenly sprinkle the chopped pecans and halved cherries on top of the brown sugar layer.

STEP FIVE: Spread the drained crushed pineapples over the pecan and cherry layer.

PRO TIP:

It is very important to completely drain the crushed pineapple. If possible, use a fine mesh strainer to remove as much pineapple juice as possible.

crushed pineapples placed on top of the pecans and cherries in the baking dish

STEP SIX: Sprinkle the dry cake mix over top of the pineapple layer.

STEP SEVEN: Pour the remaining 1 cup butter over top of the cake mix. Use a spoon to smooth the melted butter layer. Bake for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted in the cake comes away clean. Allow the cake to rest for 5 minutes, and serve with vanilla ice cream.

PRO TIP:

Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. 

melted butter poured over the cake mix in the baking dish then the cake after being baked

How To Serve

This quick dessert would be even more delicious with a scoop of vanilla ice cream and whipped cream on top. This impressive dessert is fancy enough to make for special occasions but simple enough for an everyday treat.

Dump cake recipes make dessert a snap. Our peach dump cake and blueberry dump cake are two more delectable dishes.

Storage

IN THE FRIDGE: Store any leftovers of this delightful pineapple dump cake in an airtight container or covered in plastic wrap in the refrigerator for up to 3 days.

IN THE FREEZER: If you have leftover dump cake, you can store it in the freezer in an airtight container for up to three months. I would suggest thawing in the refrigerator before serving.

close up shot of Pineapple Upside Down Dump Cake in a baking dish with a piece taken out of it with a spoon

This delicious pineapple upside down dump cake is full of juicy, sweet pineapple flavor, crunchy pecans, maraschino cherries, and fluffy cake to create a sure family favorite for a weeknight treat.

FREQUENTLY ASKED QUESTIONS

What is a dump cake?

A dump cake is an easy and super moist cake in which the ingredients are simply dumped into the pan and baked. Usually, this popular recipe uses a boxed cake mix and a handful of additional simple ingredients.

Can you make pineapple dump cake ahead of time?

This is a great dessert to make ahead. You can make this easy pineapple dump cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve.

Can I use a different cake mix?

You can substitute white cake mix or another flavorful cake mix in this easy recipe.

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close up overhead shot of a plate of Pineapple Upside Down Dump Cake topped with vanilla ice cream

Pineapple Upside Down Dump Cake

5 from 1 vote
This easy pineapple upside down dump cake is full of sweet flavor and is simple to make.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 12

Ingredients
  

  • cups salted sweet cream butter, melted (divided into ½ cup and 1 cup)
  • ½ cup light brown sugar, tightly packed
  • cup chopped pecans
  • 10 ounces maraschino cherries drained, stems removed and halved
  • 20 ounces crushed pineapples, very well drained
  • 15.25 ounces yellow cake mix
  • Vanilla Ice Cream, optional garnish

Instructions
 

  • Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray. Set it aside.
  • Evenly sprinkle the brown sugar in the bottom of the prepared baking dish.
  • Pour ½ cup of the melted butter over the brown sugar layer. Use a spoon to stir and spread the brown sugar mixture evenly in the bottom of the baking dish.
  • Evenly sprinkle the chopped pecans and halved cherries on top of the brown sugar layer.
  • Spread the drained crushed pineapples over the pecan and cherry layer.
  • Sprinkle the dry cake mix over the pineapple layer.
  • Pour the remaining 1 cup of melted butter over the dry cake mix. Use a spoon to smooth the melted butter layer. Bake for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted comes away clean. Allow the cake to rest for 5 minutes, and serve with vanilla ice cream.

Notes

  • When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
  • You can use a metal baking dish for this pineapple upside down cake, but it can sometimes transfer an odd metallic tinge due to the acid in the pineapple. A glass baking dish will not cause the same type of reaction.
  • You’ll want to use a 9×13-inch cake pan so that the texture and consistency of this pineapple dump cake recipe are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
  • It is very important to completely drain the crushed pineapple. If possible, use a fine mesh strainer to remove as much pineapple juice as possible.
  • Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.

Nutrition

Sodium: 449mg | Calcium: 113mg | Vitamin C: 4mg | Vitamin A: 745IU | Sugar: 41g | Fiber: 2g | Potassium: 112mg | Cholesterol: 61mg | Calories: 459kcal | Trans Fat: 1g | Monounsaturated Fat: 7g | Polyunsaturated Fat: 2g | Saturated Fat: 15g | Fat: 26g | Protein: 2g | Carbohydrates: 56g | Iron: 1mg
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