5-Minute Easy Pineapple Dump Cake Recipe
Craving a quick and delicious dessert? This 5-minute pineapple dump cake recipe is the answer! Easy, irresistible, and perfect for any occasion.
Dump cakes are such an easy way to make a cake! Have you ever made one before? This recipe uses a simple cake mix with fresh or canned crushed pineapple for a sweet treat that’s perfect for summertime. It’s called a “dump cake” because you literally dump all the ingredients into a cake pan without mixing! Different versions use slightly different ingredients, but this pineapple dump cake recipe is one of my favorites!
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How to Make an Easy Pineapple Dump Cake
There are countless variations of dump cakes, but this pineapple version shines with its simplicity, using just 5 ingredients! It’s a true dump-and-bake recipe, perfect for a warm summer day when paired with a scoop of vanilla ice cream. Trust me, you’ll want to try this one!
Ingredients
- yellow cake mix
- crushed pineapple (with juice)
- cherry pie filling
- fresh blueberries
- salted butter, cut into slices
Not sure which canned pineapple to use? Check out this article from Sporked.
Directions
Before we get started, this is the baking dish that I used to make this recipe. I love to make all my dump cake recipes in it!
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray.
- Spread the crushed pineapple (with its juice) evenly in the prepared baking dish. (Feel free to use fresh pineapple if you have it on hand – the flavor difference is noticeable!)
- Pour the cherry pie filling over the pineapple layer, smoothing it out evenly.
- Scatter the fresh blueberries on top of the cherry pie filling.
- Sprinkle the dry cake mix evenly over the blueberries.
- Arrange the butter slices on top of the cake mix, distributing them as evenly as possible.
- Bake for 50 minutes, or until the top is golden brown and the filling is bubbly.
- Let cool slightly before serving warm with a scoop of vanilla ice cream.
Tip: For a thicker cake topping, prepare the cake mix according to package directions and pour it over the blueberries instead of sprinkling it dry. Omit the butter in this case.
Serving Suggestions
- Classic: Serve warm with a generous scoop of vanilla ice cream. The contrast between the warm cake and cold ice cream is simply irresistible.
- Whipped Cream: Top with a dollop of whipped cream for a lighter touch.
- Fresh Fruit: Garnish with additional fresh fruit like sliced strawberries or raspberries for a prettier presentation and extra flavor.
- Caramel Sauce: Drizzle with a bit of caramel sauce for an indulgent twist.
Making Your Own Homemade Ingredients
For the sake of ease and keeping everything on hand, I stock up my pantry for those last minute desserts. But generally, I prefer using fresh ingredients from my garden or local farmer’s market wherever possible. If you are anything like me and want to avoid using canned ingredients, check out these quick homemade recipes.
How to Make Your Homemade Crushed Pineapple
If you prefer to use fresh pineapple for this recipe, simple peel and core your pineapple and give it a few pulses in a food processor.
How to Make Homemade Cherry Pie Filling
Using fresh or frozen cherries, combine the cherries, 3 tbsp cornstarch, 2 tbsp lemon juice, 1/8 tsp salt, 1/2 cup sugar, and 1/2 water over medium high heat until it starts to bubble. Simmer on low for 10 minutes but stir often. Remove from heat and add 1 tsp vanilla extract and 1 tsp lemon zest.
How to Store Your Homemade Pineapple Dump Cake
Store leftover pineapple dump cake in an airtight container in the refrigerator for up to 5 days.
How to Freeze
You can also freeze this dump cake for longer storage. Wrap individual slices or the entire cake tightly in plastic wrap and then again in aluminum foil. Freeze for up to 3 months.
Thawing
- Refrigerator: Thaw individual slices or the whole cake overnight in the refrigerator.
- Counter: For individual slices, thaw at room temperature for about 30 minutes to an hour.
- Oven: To reheat a thawed slice or the whole cake, bake in a preheated 300°F oven for 10-15 minutes or until warmed through.
Enjoy this easy and delicious pineapple dump cake any time the craving strikes!
Pineapple Dump Cake Recipe FAQs
- What’s the difference between a cobbler and a dump cake? While both are delicious fruit-based desserts, dump cakes use a cake mix, while cobblers typically have a pie crust or biscuit topping.
- Does pineapple dump cake need to be refrigerated? Yes, it’s important to refrigerate any cake made with fruit to prevent spoilage.
- How long does dump cake last? It’s best to consume dump cake within 5 days. Keep it tightly covered in the refrigerator.
5-Minute Easy Pineapple Dump Cake Recipe
Equipment
Ingredients
- 2 Cans Pineapple, Fresh or Canned Crushed 15 oz
- 2 Cans Cherry Pie Filling
- 1 Pint Fresh Blueberries
- 1 Box Cake Mix, Yellow
- 2 Sticks Salted Butter
Instructions
- Preheat oven to 350 and grease baking dish.
- Dump fresh or cans of crushed pineapple into bottom of baking pan. Spread evenly to form a base.
- Dump cans of cherry pie filling on top of pineapple layer and spread evenly.
- Then top off with fresh blueberries.
- Top it off with the dried cake mix.
- And then add slices of butter on top but be sure to distribute them evenly so it melts and bakes into the cake mix.
- Bake for 50 minutes.
- Allow to cool.
- Serve over vanilla ice-cream and enjoy!
Notes
- As an alternative, you can make pre-mix the cake mix according to package directions and pour on top of blueberries and omit the butter step.
- For this recipe, this is the exact baking dish (affiliate link) I used.
Nutrition
More About This Pineapple Dump Cake Recipe
This 5-minute pineapple dump cake recipe is a true lifesaver when you need a quick and delicious dessert. It’s so simple to make, and the results are always fantastic. Plus, it’s a great way to use up any fresh blueberries you might have from your garden during blueberry season.
I love how versatile this recipe is. You can easily swap out the pineapple for other fruits, like peaches or cherries. And if you’re feeling adventurous, you can even add a handful of chopped nuts or a sprinkle of cinnamon to the topping. The possibilities are endless!
So next time you’re craving something sweet and satisfying, give this easy pineapple dump cake recipe a try. I promise you won’t be disappointed.
Have you ever made this recipe before? Would you swap out any of the ingredients to get a different flavor? I would love to know more in the comments below.
Thank you so much for following along.
Enjoy a beautiful day! xo
More Dump Cake Recipes You Might Enjoy!
If you love to bake without the work, here are more quick and easy dump cake recipes you’ll love.
- Pumpkin Dump Cake Recipe
- Chocolate Dump Cake Recipe
- Viral Apple Dump Cake Recipe
- Pineapple Dump Cake Recipe
- Eggnog Dump Cake
- Cranberry Apple Dump Cake
- Oreo Dump Cake Recipe
- Peanut Butter Cup Dump Cake Recipe
- Cinnamon Roll Dump Cake Recipe
- Strawberry Dump Cake Recipe
- Blueberry Dump Cake Recipe
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Yum! This sounds fantastic! I definitely need to try this. I loved pineapple upside down cake as a child.
Thanks Renae!
Yum!!
Thanks Rachel!
Good Morning. This recipe sounds wonderful. What size cans of cherry filling and pineapple do you use, and do you drain the pineapple? Thank you for sharing this, and I enjoy your emails each morning.
Happy Summer
Cathie from PA
I don’t drain the crushed pineapple but you can if you want! They are the 15 oz cans. Thanks for asking I’ll add that to the recipe.
Sounds wonderful! Has anyone tried making the cake mix and pouring it over instead of the butter?
I don’t think so – I believe it will bake the cake then on top instead of making it crumbly. If you try it, let me know I’d love to hear! xo
so yummy!
Can you use plant based butter instead of regular butter? I have a vegan family member
Yes you can!
hi there…I’m making this recipe tonight but there are 2 different amounts of ingredients…..in the actual article it states 1 can of pineapple and 1 can of cherry flling….but down in the “jump to recipe” its states 2 cans of each. Which one is correct? Thanks so much for sharing your recipes.
Sorry for the descrepancy – the smaller 15 oz cans, use two. I’ll fix the post!
This was delicious. For the last step I buttered some pecan and toasted them and topped the dump cake. It was iut of this world!
Hey Shelley! Oh that sounds so good! I will have to try that. Thank you so much for sharing it – I’m so glad you tried this recipe!
As directed, this recipe is much too large for a 9×13 pan. It overflowed before I even finished putting it together!
Did you use 15 oz cans or 28 oz cans? The exact size baking dish in the photo that I used for this recipe is 9×13.
I can’t wait to make these recipes
Thank you so much
Thank you so much!!! I appreciate you!
Is there a way to cut the butter down and can I use plant butter instead. I don’t like the calories or the fat content.
I’ve worked with plant butter to tell you how it works out but go for it! The butter layer on top help sets the cake so if you want to cut it down – you might want to play around with it, particularly since you want to work with plant butter.