Pineapple Upside Down Dump Cake

Dump cakes are so easy because you just literally dump the ingredients into a pan with no mixing. It’s like a cross between a cake and a cobbler. This is an easy dessert to make for a crowd and serve right from the pan. It's also easy to transport to a party or potluck - just cover the baking dish and take it with you.

If you love pineapple upside down cake, check out these recipes:

• Pineapple Upside Down Cupcakes (recipe by Lil' Luna)
• Mini Pineapple Upside Down Cakes (recipe by One Little Project)
• Copycat Cheesecake Factory Pineapple Upside Down Cheesecake (recipe by This Silly Girl's Kitchen)
• Pina Colada White Chocolate Chip Cookies

Pineapple Upside Down Dump Cake Recipe Notes & Tips

This recipe only uses a few ingredients:

• Yellow cake mix
• Can of crushed pineapple (20oz can). The pineapple should be in juice (generally the most common kind available) rather than syrup. Using pineapple in syrup will make the cake way too sweet.
• Jar of maraschino cherries. Oddly, I’ve found different stores seem to carry different sized jars. Ideally you want a 12oz jar for this, but it can easily be made with a 10-14oz jar. You can still use all of the cherries, even in the 14oz jar. Also make sure your jar has cherries without stems, or if you can only find ones with stems, remember to remove the stems.
• Brown sugar. I usually use light brown sugar, but you can also make this with dark brown sugar.
• Butter. Ideally use unsalted butter for this, but you can substitute salted if you need to. The cake might just be a tad saltier but it shouldn’t ruin the flavor.

These ingredients are optional:

• Nonstick cooking spray: I usually just grease the baking dish with some butter instead, but use cooking spray if you prefer.
• Whipped cream: For topping. You can also top with vanilla ice cream.

Storing and Reheating

• Cover and store in the fridge for up to 4 days.
• Serve warm or chilled.
• Give it a quick zap in the microwave to re-warm if desired. (Recommend microwaving individual servings rather than the whole cake.)

Pineappe Upside Down Dump Cake

This pineapple upside down dump cake has classic pineapple upside down cake flavors with a fraction of the effort. No mixing required!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Diet Vegetarian

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Equipment

• 9x13 inch baking dish

Ingredients

  

1x2x3x

• 1 20oz can crushed pineapple in juice (not in syrup) (do not drain)
• 1 12oz jar maraschino cherries reserve ½ cup of the juice, then drain
• ½ cup brown sugar tightly packed
• 1 box yellow cake mix
• 2 sticks unsalted butter melted
• Nonstick cooking spray or additional butter for greasing baking dish
• Whipped cream optional, for topping

Instructions

 

• Preheat oven to 350℉.
• Grease the bottom of a 9x13 inch baking dish.
  Nonstick cooking spray
• Add the can of crushed pineapple to the bottom of the baking dish, then top with the cherries (reserve ½ cup of liquid from the cherries and then drain before adding cherries to the cake).
  1 20oz can crushed pineapple in juice (not in syrup), 1 12oz jar maraschino cherries
• Sprinkle the brown sugar on top of the pineapple and cherries.
  ½ cup brown sugar
• Add the cake mix on top of the brown sugar.
  1 box yellow cake mix
• Slowly pour about half of the melted butter over the cake mix. Wait a few seconds, then pour the remaining butter over the dry spots.
  2 sticks unsalted butter
• Pour the reserved cherry juice over the butter.
• Bake for 50 minutes or until cake is bubbly and beginning to brown on top.
• Cool for 10 to 15 minutes before serving. Top with whipped cream if desired.
  Whipped cream