This Pineapple Upside-Down Dump Cake is made with juicy pineapple, maraschino cherries, brown sugar, and buttery yellow cake mix. No mixing, no stress—just dump and bake!
Alright, confession time: I’m not always in the mood to bake. There, I said it. Sometimes, I want dessert without having to measure twelve different ingredients, sift flour like I’m in a baking competition, or end up with a sink full of dishes that I swear I didn’t use. That’s exactly how this Pineapple Upside-Down Dump Cake became my go-to “I need cake but don’t want to work for it” recipe.
The first time I made this, I was running late for a family gathering—like, “throw-my-hair-in-a-messy-bun-and-hope-for-the-best” late. I needed something fast, something that didn’t require me to babysit the oven, and definitely something I could make without a trip to the store. I spotted a can of pineapple, a jar of cherries, and a box of cake mix in my pantry, and I knew exactly what had to happen.
Thirty minutes later, I pulled out a cake that smelled like a tropical vacation. Buttery, golden brown, with that sticky-sweet pineapple caramelization on the bottom (which, honestly, is the best part). I barely had time to let it cool before slicing into it and sneaking a bite. Instant. Addiction.
Now? I make this whenever I need a foolproof dessert that people think took effort but actually required less energy than making a grilled cheese.
Why You’ll Love This Pineapple Upside-Down Dump Cake Recipe?
- You literally can’t mess this up. If you can open a can and sprinkle cake mix, you’ve got this.
- That caramelized pineapple layer. It’s sweet, sticky, and ridiculously good. Like the gooey part of an upside-down cake but even easier.
- It’s a dump cake, which means minimal dishes. One pan. No bowls. No mixers. This is baking at its laziest and best.
- Totally customizable. Change the fruit, swap the cake mix, add nuts—make it yours.
- Perfect for last-minute dessert emergencies. Forgot you promised to bring something? No problem. This bakes up in 30 minutes.
Ingredient Notes:
Before we get into the ridiculously simple steps, let’s break down why each ingredient matters.
The Magic Five:
- Pineapple (2 cans, drained) – The star of the show! The sweetness intensifies as it bakes, especially when mixed with brown sugar.
- Maraschino Cherries (1 jar, drained) – These add a little extra sweetness and that classic upside-down cake look. Plus, they make it feel a little retro.
- Brown Sugar (½ cup) – Helps create that signature caramelized layer under the fruit. Don’t skip this—it’s what makes the cake magical.
- Yellow Cake Mix (1 box) – The shortcut ingredient that turns this into an actual cake instead of just warm, fruity goo (which, to be fair, wouldn’t be the worst thing).
- Butter (¾ cup, sliced) – Instead of mixing it in, we lay it on top and let it melt through the cake mix, creating that golden, slightly crispy crust.
Pro Tip: Want even more flavor? Swap yellow cake mix for spice cake or butter pecan cake mix for a fun twist!
How To Make Pineapple Upside-Down Dump Cake?
This cake is so easy, you’ll feel like you’re cheating. And honestly? That’s the best kind of baking.
Step 1: Preheat & Prep
Set your oven to 350ºF. Lightly grease a 9×13-inch baking dish because even easy desserts deserve an easy cleanup.
Step 2: Layer the Fruit
Spread the drained pineapple evenly in the baking dish. Then, scatter the maraschino cherries on top. You can be neat about it or just toss them in—totally your call.
Step 3: Add the Brown Sugar
Sprinkle ½ cup of brown sugar over the fruit. This is what gives that sticky-sweet, caramelized magic at the bottom.
Step 4: Dump the Cake Mix
Open the yellow cake mix and sprinkle it evenly over the top. No mixing. No stirring. Just dump it on and trust the process.
Want To Save This Recipe?
Step 5: Butter Time
Slice your butter into thin pats and lay them all over the top of the dry cake mix. As it bakes, the butter melts and soaks through, creating a perfect golden crust.
Step 6: Bake & Enjoy
Bake for 25-30 minutes until the top is golden brown. Let it cool for a few minutes before serving. (Or don’t. I won’t judge.)
Storage Options:
If you somehow don’t finish the whole pan, here’s how to save the leftovers:
- Room Temp: Cover and leave it out for up to 2 days (though it probably won’t last that long).
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in portions for up to 3 months. Thaw at room temp or warm it up in the oven at 300ºF for a few minutes.
Variations and Substitutions:
This cake is already amazing, but if you want to play around with it, here are some ideas:
- Try a different fruit – Peaches, apples, or even berries would be delicious.
- Use a different cake mix – White, spice, or even chocolate cake mix can change up the flavor.
- Add some crunch – Sprinkle chopped pecans or shredded coconut on top before baking.
- Make it boozy – Mix a splash of rum or bourbon into the pineapple layer for a grown-up twist.
What to Serve with Pineapple Upside-Down Dump Cake?
It’s fantastic on its own, but if you want to really impress people, try serving it with:
- Vanilla Ice Cream – Because warm cake + cold ice cream is always a win.
- Whipped Cream – Light, fluffy, and the perfect finishing touch.
- Caramel Drizzle – A little extra sweetness never hurt anybody.
- Toasted Coconut – For tropical vibes.
Frequently Asked Questions:
Can I use fresh pineapple instead of canned?
Yep! Just make sure to chop it small and drain any extra juice so the cake doesn’t get too wet.
Can I make this ahead of time?
Absolutely. Bake it earlier in the day and warm it up before serving. The flavors actually get better as they settle.
Why does my cake mix look dry in spots?
This happens if the butter doesn’t fully cover everything. Next time, try drizzling melted butter over the top instead of slicing it.
And there you have it—Pineapple Upside-Down Dump Cake that’s so easy, you’ll wonder why you ever made real cake. Perfect for potlucks, last-minute guests, or just because you deserve something sweet.
So, are you team “eat it warm” or “let it cool first”? Let me know!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pineapple Upside-Down Dump Cake
Ingredients
- 2 20-ounces cans diced pineapple, drained
- 1 10-ounces jar Maraschino cherries, drained
- ½ c brown sugar
- 1 box yellow cake mix
- ¾ c butter sliced
Instructions
- To start preheat your oven to 350ºF. Lightly grease a baking pan measuring 9×13 inches.
- Next evenly spread the drained pineapple and cherries, in the pan.
- Sprinkle the sugar over the fruit ensuring it is distributed evenly.
- Now take the cake mix and distribute it evenly over the sugared fruit.
- Arrange the butter on top of the cake mix making sure it is spread out evenly.
- Bake in the preheated oven, for 25 to 30 minutes. Until the top turns a beautiful golden brown.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
