This Pineapple Upside-Down Dump Cake is a sweet and simple twist on a classic dessert. With buttery brown sugar, tangy pineapple slices, vibrant cherries, and a golden yellow cake topping, it’s the ultimate lazy-day treat. No mixing bowls needed—just layer, bake, and enjoy a warm, tropical-flavored dessert that’s perfect for potlucks, holidays, or any weeknight craving.
Why You’ll Love This Recipe:
No mixer, no hassle: Just layer and bake—no fancy tools required.
Budget-friendly ingredients: Uses pantry staples and affordable items.
High reward, low effort: Perfect for last-minute entertaining or weeknight treats.
Family-friendly: Loved by kids and adults alike.
Visually stunning: That golden, caramelized topping is a showstopper.
Ingredients Breakdown
Fruit Base:
1 can (20 oz) pineapple slices, drained – Provides juicy, tangy flavor and a classic upside-down cake look.
1 jar (10 oz) maraschino cherries, drained – Adds sweetness and a pop of color to each pineapple ring.
1/2 cup pineapple juice – Reserved from the can to moisten the cake mix.
Sweet Layer:
1/2 cup brown sugar, packed – Caramelizes with the fruit for a rich, sweet base.
Cake Topping:
1 box yellow cake mix – Sprinkled dry over the fruit for a buttery, crumbly topping.
1/2 cup unsalted butter, melted – Helps create a moist, golden-brown cake layer.
Tips and Tricks:
Do not mix the layers: Dump cakes work best when left layered.
Use cold butter for a crunchier topping, or melted for a more uniform crust.
Add shredded coconut or chopped pecans for extra texture.
Allow the cake to cool slightly so it sets before serving.
Variations and Customizations:
Tropical twist: Add sliced bananas or mango for more island flavor.
Make it boozy: Mix a tablespoon of rum or coconut liqueur into the pineapple juice.
Gluten-free option: Use a gluten-free yellow cake mix.
Low-sugar version: Use sugar-free cake mix and light cherries.
Pairing Suggestions:
This sweet and fruity dessert pairs well with:
A scoop of vanilla ice cream or whipped cream
A cup of dark roast coffee or espresso
Sparkling wine or fruity Moscato
Iced coconut milk latte for a tropical café-style dessert pairing
Storage Instructions:
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Warm in the microwave for 20–30 seconds per slice.
Freeze: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge.
Popular Questions:
Can I make this ahead of time?
Yes. Bake it, cool completely, then refrigerate. Reheat before serving for the best texture.
Can I use fresh pineapple instead of canned?
Absolutely. Just be sure to use pineapple juice separately for moisture.
Do I need to stir the cake mix?
No. Resist the urge. The dump-and-bake method relies on the layering to create texture.
Is this the same as pineapple upside-down cake?
Similar, but not the same. This version is a dump cake, which has a cobbler-like texture rather than a uniform sponge.
