Making a tasty, tropical summer dessert has never been easier. This easy pineapple upside down dump cake is made with 5 simple ingredients, takes 10 minutes to prep (or less!), and bakes up in about an hour. It’s no-muss, no-fuss, but absolutely DELICIOUS when served with a big scoop of ice cream or dollop of whipped cream.
Who doesn’t love a dessert that’s as easy to make as it is delicious? This Upside Down Pineapple Dump Cake is just that! With only five ingredients and a few minutes of prep time, you can whip up a sweet treat that tastes just like the classic version but with half the effort. Perfect for busy weeknights or last-minute gatherings, this recipe is always a winner.
Juicy pineapple, sweet maraschino cherries, and rich caramelized brown sugar form a the base, and then it’s topped with a buttery, golden cake. Serve it warm with a scoop of vanilla ice cream or a heaping helping of Cool Whip, and watch it disappear in no time.
Plus, you don’t have to fuss with mixing bowls or loads of dirty dishes. Just add everything to the pan, and bake. It’s that easy!
Ingredients
This section is meant to provide an overview of the ingredients required for the recipe. For specific amounts and instructions, please refer to the recipe card at the bottom of the post.
- Pineapple Tidbits — You’ll need 2 20-oz cans of pineapple tidbits drained well for this recipe. After all, pineapple is the star of the show!
- Maraschino Cherries — Pineapple upside down cake is nothing without some bright red maraschino cherries to help sweeten things up. Grab a 16-oz jar and drain well. Keep a handful of cherries to top the cake right before serving. Save the maraschino cherry juice for cocktails and other uses!
- Brown Sugar — A generous sprinkle of brown sugar over the pineapple helps sweeten it up and cuts through the tartness.
- Pineapple Cake Mix — For extra pineapple flavor! You could sub a yellow cake mix if you prefer. You’ll need a 15.25-oz box of cake mix for this recipe. DO NOT prepare the cake mix. It’s added to the pan dry.
- Butter — Melted butter is drizzled over the dry cake mix to create a buttery, golden brown crust. Make sure your butter is unsalted when baking.
How to Make Pineapple Upside Down Dump Cake
This section provides a brief overview of the instructions but the steps are not detailed. For exact step-by-step instructions, refer to the recipe card below.
Step 1: Preheat your oven to 350°F, and grease the baking dish.
Step 2: Open and drain the pineapple tidbits, and pour them into the bottom of the dish.
Step 3: Place the cherries over the pineapple layer.
Step 4: Sprinkle brown sugar over the pineapple and cherries, aiming for an even distribution.
Step 5: Sprinkle the cake mix in an even layer.
Step 6: Melt the butter in a small bowl in the microwave, and carefully drizzle it over the top of the cake mix.
Step 7: Bake the cake at 350°F for about 45 to 55 minutes (this one was baked for 55 minutes). If the top starts to get too brown, you can cover it with foil. Remove dump cake from the oven, and let it cool for at least 15 minutes before serving to get thick and saucy.
Serving Suggestions
Serve your Pineapple Upside Down Dump Cake warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream. You could also drizzle some caramel sauce or sprinkle toasted coconut flakes over the top for extra sweetness and flavor.
Storage and Freezing
To store your Upside Down Pineapple Dump Cake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 or 4 days.
If you need to freeze the cake, allow it to cool completely first. Then, wrap it securely in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Label and date the package, and store it in the freezer for up to 3 months.
When you’re ready to enjoy it, thaw the cake in the refrigerator overnight and warm individual servings in the microwave or oven.
Tips and Tricks for Upside Down Pineapple Dump Cake
- Avoid dry spots in the cake mix by taking care to drizzle the butter evenly over the top. You can use a spoon to drizzle a little at a time, making sure you have enough butter to go around.
- Alternatively, you can slice the butter very thinly, placing the slices all over the top. In fact, we’ll try this method next time!
- Start checking your pineapple and cherry dump cake at the 45 minute mark. If the cake is bubbly and the top is golden brown, it’s done.
Additions and Variations
Try a different cake mix flavor. While we love pineapple cake mix for this recipe to give the pineapple flavor extra oomph, you could make it with white or yellow cake mix for a slightly milder flavor.
Top with toasted coconut. Keep the tropical vibes going by sprinkling the top with some toasted coconut.
Add warming spices. Try a pinch or two of cinnamon or nutmeg sprinkled over the cake mix to get add some warmth to the flavors.
Top with nuts. Sprinkle about 1/4 cup of crushed pecans or walnuts over the top if you’d like a little bit of crunch.
Frequently Asked Questions
Do I need to mix the cake mix?
Nope! For dump cakes, the boxed cake mix is added dry, just as it is. Do not mix it up or prepare it according to the package—just dump the powder on.
How long should I bake it?
That depends on your oven, really, since temperatures vary slightly from one model to the next. Start checking it at about 45 minutes, and bake for up to 55. If it’s getting too dark, just take it out or cover it with foil.
Do I turn this dump cake upside down like a traditional pineapple upside down cake?
Nope. Just scoop and serve!
Can I use salted butter?
It doesn’t make a difference in this recipe since the other ingredients are so sweet. However, usually, we use unsalted butter for baking.
Delicious Dump Cake Recipes
Love easy peasy dump cakes? Here are a few more of our favorites!
Easy Pineapple Upside Down Dump Cake
Equipment
Ingredients
- 2 cans pineapple tidbits two 20-ounce cans, drained
- 1 jar maraschino cherries 16-ounce jar, drained
- ½ cup brown sugar
- 1 box pineapple cake mix 15.25-ounce box
- ¾ cup butter melted
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 baking dish.
- Open and drain the liquid from the cans of pineapple tidbits. Pour pineapple into the bottom of the dish.
- Arrange cherries over the pineapple.
- Sprinkle the brown sugar over the pineapple and cherries.
- Sprinkle the cake mix evenly on top of everything.
- Melt the butter in a small bowl, and pour over the cake mix.
- Transfer the dish to the oven and bake for 45 to 55 minutes, until golden.
- Let the cake cool at room temperature for at least 15 minutes before serving.
Notes
- Store leftovers in the fridge in an airtight container or covered tightly with plastic wrap for up to 3 days.