Can I use fresh pineapple instead of canned in dump cake?

Yes, but you’ll need to make a few adjustments. Fresh pineapple is less juicy than canned, so be sure to chop it finely and add ½ cup of pineapple juice or water to maintain the necessary moisture. Otherwise, the cake may come out dry or unevenly baked.

Is pineapple dump cake supposed to be soggy in the middle?

A little sogginess is completely normal —especially in the center. Dump cake has a unique texture that’s somewhere between a cobbler and a pudding cake. The outer edges should be golden and crisp, while the inside stays soft and gooey. If it’s too wet, it may be underbaked.

What if I don’t have a yellow cake mix?

No yellow cake mix? No problem! You can substitute with: - White cake mix for a lighter flavor - Spice cake mix for a fall-inspired twist - Butter pecan cake mix for deeper richness Each option brings its own flavor spin, so feel free to experiment based on what you have on hand.

Can I double the recipe for a crowd?

Absolutely! To feed a large group, simply double the ingredients and bake in a large roasting pan or two 9x13 dishes . Keep an eye on baking time—larger pans may take an extra 10–15 minutes. Just look for bubbling edges and a golden top as your signal to pull it from the oven.

Pineapple Dump Cake – The Best 5-Ingredient Dessert

Pineapple Dump Cake

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Pineapple Dump Cake is a quick and easy dessert made with just 5 simple ingredients. It features a sweet, juicy pineapple base topped with buttery cake mix and optional crunchy toppings. Perfect for potlucks, holidays, or weeknight treats.

Author: Emily
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cans (20 oz) crushed pineapple, undrained
1 box (15.25 oz) yellow cake mix
1/2 cup brown sugar (optional)
1 cup chopped pecans (optional)
1 cup butter, melted
Vanilla ice cream, for serving (optional)

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Instructions

Preheat oven to 350°F (175°C).
Pour crushed pineapple with juice into a 9×13-inch baking dish and spread evenly.
Sprinkle dry yellow cake mix evenly over the pineapple—do not stir.
Top with chopped pecans and brown sugar if using.
Drizzle melted butter evenly over the entire surface.
Bake for 55 to 60 minutes, or until the top is golden and the edges are bubbling.
Cool for 15–20 minutes before serving.
Serve warm, optionally with vanilla ice cream.

Notes

Do not drain the canned pineapple—the juice is essential for moisture.
Melted butter spreads more evenly than slices for better topping texture.
You can substitute yellow cake mix with white, spice, or butter pecan flavors.
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Freezes well for up to 3 months—wrap tightly in plastic and foil.

Nutrition

Serving Size: 1 serving
Calories: 577 kcal
Sugar: 41 g
Sodium: 605 mg
Fat: 35 g
Saturated Fat: 16 g
Unsaturated Fat: 16 g
Trans Fat: 1 g
Carbohydrates: 66 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 61 mg

Find it online: https://recipeshots.com/pineapple-dump-cake-recipe/