The Easiest Pineapple Dump Cake: A Tropical 3-Ingredient Masterpiece

By Jason Griffith

There are days when you want to spend hours tempering chocolate and folding delicate soufflés, and then there are days when you just want a warm, gooey, buttery dessert on the table with exactly zero stress. If you find yourself in the latter camp today, let me introduce you to my secret weapon: the 3-Ingredient Pineapple Dump Cake.

This recipe is the definition of “minimal effort, maximum reward.” It’s rustic, unpretentious, and tastes like a tropical vacation in a bowl. Whether you are hosting a last-minute get-together or just need a sweet fix after a long Tuesday, this cake delivers every single time.

Why I Love This Recipe

As a professional food writer, I’ve seen my fair share of complex pastries. However, there is something profoundly satisfying about a “dump cake.” The name might not be glamorous, but the technique—literally dumping ingredients into a pan—is a stroke of culinary genius for the busy home cook.

I love this specific pineapple version because it balances the tart acidity of the fruit with the rich, buttery sweetness of the yellow cake mix. Unlike other desserts that require a stand mixer and a sink full of dirty dishes, this one requires just one baking dish. It’s a great companion to other quick fixes, like my 3-ingredient oatmeal breakfast cookies or these easy cake mix cookies.

Ingredients List

You probably already have these sitting in your pantry right now:

• 1 can (20 oz) Crushed Pineapple: Do not drain the juice! That liquid is what hydrates the cake mix.
• 1 box (15.25 oz) Yellow Cake Mix: This provides the structure and the classic vanilla-butter flavor.
• ½ cup Unsalted Butter: Melted and drizzled to create that signature golden crust.

Swaps and Notes

• The Cake Mix: While yellow cake is traditional, a white cake mix or even a spice cake mix works beautifully for a deeper flavor profile.
• The Fruit: You can swap half the pineapple for crushed maraschino cherries or even peaches for a “fruit cocktail” vibe.
• Butter vs. Margarine: Stick with real butter if you can. The fat content in butter helps the cake mix brown perfectly, creating those coveted “crunchy bits” on top.

Step-by-Step Instructions

1. Preheat & Prep: Start by heating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a little extra butter.
2. The Pineapple Layer: Pour the entire can of crushed pineapple (including every drop of juice) into the bottom of the dish. Spread it out into an even layer using a spatula.
3. Cake Mix Magic: Open your box of yellow cake mix and sprinkle the dry powder evenly over the top of the pineapple. Important: Do not stir! You want the cake mix to sit on top of the fruit like a blanket.
4. Butter Finish: Drizzle your melted butter slowly over the cake mix. Try to cover as much of the dry powder as possible. It’s okay if there are a few small dry spots; they turn into delicious, crumbly shortbread-like textures.
5. Bake: Slide the dish into the center rack of your oven. Bake for 40–45 minutes. You’re looking for a deep golden brown top and bubbling pineapple juices around the edges.
6. Cool & Serve: Let the cake sit for about 10 minutes before serving. This allows the fruit layer to set slightly so it isn’t too runny when scooped.

Tips for Success

• Don’t Over-Drizzle: Use a spoon to drizzle the butter if you find pouring it directly from the bowl too difficult. The more even the butter, the more even the browning.
• Check Your Corners: Make sure the cake mix reaches the very edges of the pan so the pineapple juice doesn’t evaporate too quickly.
• Add Texture: If you want to get fancy, sprinkle ½ cup of shredded coconut or chopped pecans over the butter before baking.

Serving Suggestions and Pairings

This cake is phenomenal when served warm. I highly recommend topping it with a massive scoop of vanilla bean ice cream. If you are serving this at a summer BBQ, it pairs wonderfully with a cold glass of refreshing blueberry lemonadeto cut through the sweetness.

For those who prefer a “cake on cake” dessert table, you could serve this alongside an ice cream sandwich cake for the ultimate party spread.

Nutritional Information (Per Serving)

Estimate based on 12 servings per cake:

• Calories: 215 kcal
• Fat: 9g
• Carbohydrates: 32g
• Sugar: 21g
• Fiber: 1g
• Protein: 2g

Storage and Leftover Tips

If you happen to have leftovers (a rare occurrence in my house!), you can store them in an airtight container in the refrigerator for up to 4 days.

To reheat, simply pop a portion in the microwave for 20-30 seconds. It actually tastes even more “custard-like” the next day as the cake mix fully absorbs the pineapple essence. You can even enjoy it cold—some people say it’s even better that way!

More Recipes You Will Love

If you enjoyed the simplicity of this dump cake, you’ll definitely want to check out these other low-stress recipes from the ChefManiac archives:

• The 3-Ingredient Egg Wrap – Perfect for a quick, high-protein breakfast.
• Easy Cake Mix Cookies – Another genius use for that box of cake mix in your pantry!
• 3-Ingredient Oatmeal Cookies – For those mornings when you need a healthy-ish treat fast.

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Final Thoughts

This Pineapple Dump Cake proves that you don’t need a culinary degree or a kitchen full of gadgets to make something truly delicious. It’s the ultimate “hug in a pan.”

I’d love to hear how yours turned out! Did you add any extra toppings like coconut or nuts? Leave a comment below or tag us on social media with your creations. Don’t forget to follow ChefManiac for more easy, crowd-pleasing recipes that make life in the kitchen a breeze!