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There is something so nostalgic and comforting about a Pineapple Upside Down Dessert, and this dump cake version is the easiest one I have ever made. The buttery brown sugar topping caramelizes in the oven while the cake becomes soft and fluffy underneath. It tastes old fashioned but comes together in minutes, which is exactly how I love to bake when life feels busy.
This recipe is also featured in my new cookbook, and if you want more simple dessert inspiration, you can grab a copy here: https://www.juliapachecorecipes.com/.
👉 Try my Strawberry Crunch Cheesecake or my Slow Cooker Peach Cobbler next.
This Pineapple Upside Down Dump Cake is a simple and nostalgic dessert made with crushed pineapple, brown sugar, cake mix, and sliced butter. Everything bakes into a caramelized, buttery topping with a soft and tender cake underneath. It is easy, budget friendly, perfect for holidays or weeknights, and requires no mixing bowl.
Why you’ll love this recipe…
It tastes like a classic pineapple upside down cake without any of the work! Everything gets layered right in the baking dish, and the oven handles the rest. The brown sugar, pineapple, and butter melt together into a yummy caramel topping.
⏰ Total Time: 50 minutes
🍂 Perfect For: Holidays, potlucks, family gatherings
🛒 Key Ingredients: Crushed pineapple, yellow cake mix, brown sugar
🍽️ Servings: 6
🥄 Skill Level: Easy
🧊 Storage: Refrigerates well for 3 to 4 days
👉 Try it with my Crockpot Apple Dump Cake or my Grandma’s Old Fashioned Apple Crisp next.
Made With Love,
What You’ll Need for Pineapple Upside Down Dump Cake
- Crushed pineapple: Spreads evenly across the top for consistent flavor in every bite.
- Maraschino cherries: Add color and pops of sweetness.
- Yellow cake mix: Provides the fluffy cake layer without extra effort.
👉 If you love easy dump cakes, try my Strawberry Cheesecake Dump Cake.
Full Ingredients List
- 4 tablespoons melted butter
- 1/2 cup brown sugar
- 1/3 cup chopped pecans
- 10 ounces maraschino cherries
- Two 20 ounce cans crushed pineapple, drained
- 1 box yellow cake mix
- 3/4 cup thin sliced butter
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make Pineapple Upside Down Dump Cake
Step 1: Preheat your oven to 350 degrees F. Spray a 9 by 13 baking dish with nonstick spray.
Step 2: Add the melted butter and brown sugar to the baking dish. Stir well and spread it out evenly.
Step 3: Add the pecans, cherries, and crushed pineapple. Spread the pineapple out but do not stir.
Step 4: Sprinkle the dry cake mix evenly over the pineapple layer. Do not mix.
Step 5: Arrange the thin slices of butter on top of the cake mix.
Step 6: Bake for 40 minutes or until the top is golden and the edges are bubbling. Let cool slightly before serving.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Pineapple Upside Down Dump Cake Variations
- Add a spoonful of coconut flakes for a tropical flavor.
- Try swapping pecans for walnuts.
- For a fall twist, add a pinch of cinnamon to the brown sugar layer.
👉 Love fruit desserts? Try my Slow Cooker Peach Cobbler next.
My Pro TipS
Tips and Tricks
- Make sure the pineapple is evenly spread to avoid dry spots.
- Do not mix the cake mix into the pineapple. Let the butter melt through it as it bakes.
- If the top browns too fast, loosely cover the dish with foil.
- Let the cake rest for at least 10 minutes before serving so it can set.
Recipe FAQs – Pineapple Upside Down Dump Cake
Yes. Bake it, cool it completely, then refrigerate. Warm individual servings before eating.
Freezing is not recommended because the topping does not thaw well.
A white cake mix or pineapple cake mix also works well.
There may not have been enough butter covering the cake mix. Make sure slices cover the surface evenly.
👉 For another easy dessert, try my Apple Dump Cake.
Serving Suggestions
- Serve warm with vanilla ice cream.
- Add a dollop of whipped cream.
- Drizzle caramel sauce over the top.
- Pair with fresh berries for a bright contrast.
Make-Ahead, Storage & Reheating
- Fridge: Store leftovers covered in the refrigerator for 3 to 4 days. Reheat in the microwave for 15 to 20 seconds.
- Freezer: Not recommended for freezing due to texture changes.
👉 Want more freezer friendly desserts? Try my No Bake Strawberry Icebox Cake .
More Great Dessert Recipes
Dessert
Slow Cooker Peach Cobbler
Dessert
No-Bake Lemon Cheesecake
All Recipes
Pumpkin Dump Cake
Dessert
Strawberry Crunch Cheesecake
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Pineapple Upside Down Cake
Ingredients
- 4 tbsp melted butter
- ½ cup brown sugar
- ⅓ cup chopped pecans
- 10 oz maraschino cherries
- 2-20 oz cans crushed pineapple, drained
- 1 box yellow cake mix
- ¾ cup thin sliced butter
Instructions
- Preheat oven to 350 degrees F. Spray a 9 by 13 baking dish with nonstick spray.
- Add melted butter and brown sugar to the baking dish. Stir and spread evenly.
- Add pecans, cherries, and crushed pineapple. Spread the pineapple but do not stir.
- Sprinkle cake mix over the top. Do not mix.
- Arrange thin slices of butter over the cake mix.
- Bake for 40 minutes or until golden and bubbling.
Notes
- Store in the refrigerator for 3 to 4 days. Reheat in the microwave. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
