Pineapple Cream Dump Bars are one of those easy dessert bars I make when I want something a little richer than a plain cake mix bar. They have a buttery cake mix crust, a creamy pineapple filling, and a golden crumble on top.
The flavor reminds me of a pineapple cream cheese dessert, but in bar form. I like this version because the filling stays thick and creamy (not runny), and the crumble bakes up tender with crisp edges.
For me, these are especially good for potlucks, holiday cookie trays, and weekends when you want a simple 9×13 dessert that slices neatly once it’s chilled.
Why You’ll Love This Recipe
Fast and easy: Cake mix does the heavy lifting, and you still get layers that taste homemade.
That creamy center: The pineapple cream cheese layer sets up like a soft cheesecake, with a bright pineapple flavor.
Buttery crumble topping: You get that classic crumb-bar texture without hauling out a bunch of ingredients.
Great for a 9×13 pan: It makes a lot, which is exactly what I want for parties and bake sales.
Easy to tweak: Coconut and pecans both work well here, depending on whether you want it more tropical or more nutty.
Ingredients You’ll Need
Pan
- Nonstick cooking spray or parchment paper: I usually go with parchment for this one so I can lift the whole slab out and slice it cleanly. Spray works fine too, especially if your pan is truly nonstick.
Crust and Crumble
- Yellow cake mix: This is the shortcut base for both the crust and the topping. White cake mix or butter cake mix also work if that’s what you have.
- Unsalted butter: Using some melted and some cold is what gives you a press-in crust plus that crumbly topping. If you only have salted butter, just keep the added salt on the lighter side.
- Egg: This binds the crust so it doesn’t turn into loose crumbs when you slice.
Pineapple Cream Filling
- Cream cheese: I prefer full-fat block cream cheese here. It sets up thicker and tastes better than the tub kind.
- Powdered sugar: This sweetens the filling and keeps it smooth. If your powdered sugar is lumpy, a quick sift helps.
- Egg: This helps the filling set so it slices into bars instead of scooping like a dip.
- Vanilla extract: It rounds out the cream cheese and makes the pineapple taste a little more “dessert” and less “fruit cup.”
- Crushed pineapple: Drain it really well. I’m serious about this part, because extra juice is what makes the middle soggy.
- Kosher salt: Just enough to keep everything from tasting flat, especially with the cake mix and powdered sugar.
Optional Add Ins
- Sweetened shredded coconut: This leans more tropical and adds a little chew. I like it best when you want a pineapple-coconut vibe.
- Chopped pecans: Adds crunch and a toasty flavor. If you like a little texture in creamy bars, this is a good add.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 9×13-inch pan with parchment paper or coat it well with nonstick spray.
- Reserve cake mix: Measure out 1 1/2 cups of the dry cake mix and set it aside for the crumble topping.
- Make the crust: In a bowl, mix the remaining cake mix with 1/2 cup melted butter and 1 egg until thick crumbs form. Press the mixture evenly into the bottom of the pan.
- Beat the cream cheese: Beat the softened cream cheese until smooth, scraping down the bowl so you don’t end up with little lumps.
- Mix the filling: Beat in the powdered sugar, then beat in the egg, vanilla, and salt until creamy. Fold in the very well drained crushed pineapple and, if you’re using them, the coconut or pecans.
- Spread the filling: Spread the pineapple cream filling evenly over the crust, all the way to the edges.
- Make the crumble: Cut 1/2 cup cold cubed butter into the reserved 1 1/2 cups cake mix until coarse crumbs form. Sprinkle the crumble evenly over the filling.
- Bake: Bake for 33 to 38 minutes, until the edges are set and the topping is lightly golden.
- Cool and chill: Cool completely at room temperature, then chill for 1 hour before slicing. Wipe the knife between cuts for cleaner squares.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the pineapple until it’s very dry. I press it in a fine-mesh strainer and let it sit for a bit, then press again. The drier it is, the more the filling sets like it should.
Use block cream cheese. The brick-style cream cheese gives you a thicker filling and less chance of a loose center.
Don’t overmix the crumble. Stop once you have coarse crumbs with some small butter pieces still in there. If it turns into a paste, it bakes up more like a crust than a crumble.
Pull them when the edges are set. The middle should look set but still a little soft. It firms up a lot as it cools and chills.
Chill before slicing. If you try to cut them warm, the filling will smear and the bars won’t look as neat. An hour in the fridge makes a big difference.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Whipped cream: A small spoonful on top is nice if you want these to feel a little more like a plated dessert. I like plain whipped cream more than sweetened here.
- Toasted coconut: If you add coconut to the filling, sprinkle a little toasted coconut over the top right before serving. It adds crunch and looks pretty without much effort.
- Fresh fruit: A few strawberries, raspberries, or orange slices on the side are good if you want something fresh on the plate. It also makes these feel a little lighter.
- Coffee or iced coffee: These are really good with coffee, especially if you serve them chilled. I usually do iced coffee in the summer with this one.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. These bars are best kept chilled since the filling is cream cheese-based. They’re also easier to slice and serve straight from the fridge.
You can make this recipe ahead and chill it overnight before serving. I actually prefer them the next day because the layers have time to fully set.
If you want them to last longer, you can freeze individual portions in an airtight container. Thaw in the fridge overnight so the filling stays firm and the texture stays nice.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How dry does the crushed pineapple need to be?
Pretty dry. I drain it in a fine-mesh strainer and press down firmly with a spoon a few times. If it still looks wet and juicy, keep draining, because that extra liquid can make the bars soft and a little soggy.
Can I use white cake mix instead of yellow?
Yes. White cake mix works well and tastes a little lighter. Butter cake mix is also great if you want a richer crust and crumble.
Do I have to chill the bars before slicing?
I really recommend it. The filling sets as it cools, and the crumble settles in, so you get cleaner squares. If you cut them warm, they’ll taste fine but look messier.
Can I add coconut or pecans?
Yes, either one works. Coconut makes the bars more tropical and adds a little chew, and pecans add crunch and a toasty flavor. You can also do a smaller amount of both if you don’t want them too chunky.
How do I know when they’re done baking?
The edges should look set, and the topping should be lightly golden. The center shouldn’t be jiggly like liquid, but it can still look a bit soft since it firms up more as it cools and chills.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Pineapple Cream Dump Bars
INGREDIENTS
Pan
- nonstick cooking spray or parchment paper.
Crust and Crumble
- 1 box yellow cake mix about 15.25 oz divided
- 1 cup unsalted butter divided melted and cold cubed
- 1 large egg.
Pineapple Cream Filling
- 8 oz cream cheese softened
- 1 2/3 cups powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 can crushed pineapple 20 oz very well drained
- 1/4 tsp kosher salt.
Optional Add Ins
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped pecans.
INSTRUCTIONS
Pan and Oven
- heat oven to 350 degrees F
- line a 9x13 inch pan with parchment or coat with nonstick spray.
Crust
- measure out 1 1/2 cups dry cake mix and set aside for the crumble
- in a bowl mix remaining cake mix with 1/2 cup melted butter and 1 egg until thick crumbs form
- press evenly into pan.
Filling
- beat cream cheese until smooth
- beat in powdered sugar then egg vanilla and salt until creamy
- fold in well drained crushed pineapple and optional coconut or pecans
- spread evenly over crust.
Crumble and Bake
- cut 1/2 cup cold cubed butter into reserved 1 1/2 cups cake mix until coarse crumbs form
- sprinkle evenly over filling
- bake until edges are set and topping is lightly golden 33 to 38 minutes
- cool completely then chill 1 hour before slicing for clean bars.
