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Lemon Pineapple Dump Cake

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. 
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 12
Calories 358 kcal


  • 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


  • Preheat the oven to 350°F.
  • Spread the crushed pineapple and pineapple tidbits into the bottom of a 9x13-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.


  • 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. 


Calories: 358kcalCarbohydrates: 61gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 445mgPotassium: 103mgFiber: 1gSugar: 43gVitamin A: 268IUVitamin C: 11mgCalcium: 106mgIron: 1mg