This Amish pineapple dump cake is one of the easiest desserts you can make — no mixing bowls, no complicated steps. Just layer, bake, and enjoy a gooey, buttery, tropical-flavored cake with a golden crisp topping and sweet pineapple filling underneath.
Prep Time
- Prep Time: 10 minutes
- Bake Time: 45–50 minutes
- Total Time: About 1 hour
- Servings: 12 slices
Equipment
- 9×13-inch baking dish
- Spoon or spatula
- Oven
- Measuring cups
Ingredients
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 can (20 oz) pineapple chunks (optional for texture)
- 1 box yellow cake mix
- 1 cup unsalted butter, melted
- ½ cup brown sugar (optional, for extra caramel flavor)
- 1 teaspoon cinnamon (optional)
- ½ cup chopped pecans or walnuts (optional)
Ingredient Notes
- Crushed Pineapple: Creates the gooey base layer.
- Cake Mix: Forms the buttery golden topping.
- Butter: Essential for that rich “dump cake” texture.
- Brown Sugar: Adds caramel-like depth.
- Nuts: Give a crunchy contrast to the soft filling.
Instructions
1. Prepare the Base
- Preheat oven to 350°F (175°C).
- Pour crushed pineapple (with juice) into a 9×13 baking dish.
- Spread evenly.
- Add pineapple chunks on top if using.
2. Add Layers
- Sprinkle dry cake mix evenly over the pineapple layer.
- Add brown sugar and cinnamon if using.
- Top with chopped nuts if desired.
3. Add Butter
- Slowly pour melted butter evenly over the entire surface.
- Try to cover as much of the dry cake mix as possible.
4. Bake
- Bake for 45–50 minutes.
- Top should be golden brown and bubbly.
- Let cool for 10–15 minutes before serving.
Nutrition Facts (Approx. Per Serving)
- Calories: 320
- Carbohydrates: 45g
- Fat: 14g
- Sugar: 28g
- Protein: 2g
Tips & Variations
- Add shredded coconut for tropical flavor.
- Serve warm with vanilla ice cream.
- Swap pineapple with peaches or cherries.
- Add a drizzle of caramel sauce for extra richness.
- Store leftovers in the fridge for up to 4 days.
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