This Pineapple Cream Dump Cake is my favorite kind of low-effort dessert: saucy pineapple on the bottom, a little tangy cream cheese through the middle, and a buttery cake mix topping that bakes up golden.
The flavor reminds me of pineapple upside-down cake, but softer and more spoonable. I really like the cream cheese here because it cuts the sweetness and gives you little pockets of creamy bite.
I make this when I need a warm dessert for a potluck or weekend dinner, and I don’t want to fuss with mixing bowls. It’s also great at room temperature, which makes serving easy.
Why You’ll Love This Recipe
Fast and Easy: You’re basically layering everything in the dish, and the oven does the work. It’s one of those reliable desserts when you need something simple.
That creamy layer: The cream cheese bakes into tangy, creamy pockets that break up the sweetness. I think it’s what makes this one feel a little more special than a standard dump cake.
Buttery topping: Melted butter over cake mix gives you a golden top with crispier edges. The cinnamon is subtle, but it makes the whole thing taste warmer.
Great for sharing: A 9×13 makes plenty, and it scoops easily. I like desserts that don’t require neat slices when you’re feeding a group.
Easy to tweak: Add coconut, add pecans, skip them, or swap the cake mix flavor. It’s forgiving and still comes out good.
Ingredients You’ll Need
Fruit Base
- Crushed pineapple: Use the canned crushed pineapple in juice and keep it undrained for that classic saucy bottom. If you want the topping a little less soft, you can pour off a bit of the juice.
- Light brown sugar: This nudges the pineapple into that caramel-y direction. If you like your desserts less sweet, it’s fine to cut back or leave it out.
- Vanilla extract: Just enough to round out the fruit flavor. I wouldn’t skip it unless you have to.
Cream Layer
- Cream cheese: Cut it into cubes so it spreads out in little pockets instead of melting into one layer. Full-fat cream cheese gives the best texture here.
Cake Topping
- Yellow cake mix: This is the classic dump cake choice and it tastes like “buttery cake” without extra work. Butter cake mix works too, and pineapple cake mix is fun if you can find it.
- Unsalted butter: Melted butter is what turns the dry mix into that crisp, rich topping. Try to drizzle it evenly so you don’t end up with dry powdery patches.
- Ground cinnamon: A light dusting is plenty, but it adds a nice warmth with the pineapple. If you’re not a cinnamon person, you can leave it out.
Optional Add Ins
- Sweetened shredded coconut: Adds a chewy, toasty layer on top. If you like a more “tropical” flavor, this is the add-in I’d pick first.
- Chopped pecans: Good for crunch, especially if you like texture on top. Walnuts also work if that’s what you have.
- Maraschino cherries: Totally optional, but cute for serving. I usually just put a couple on top of each scoop.
Recipe Instructions
- Preheat the oven: Heat the oven to 350 F. Lightly grease a 9×13 inch baking dish.
- Add the pineapple: Spread the crushed pineapple with its juice evenly in the pan. Stir in the brown sugar and vanilla until it’s mixed through.
- Add the cream cheese: Scatter the cream cheese cubes evenly over the pineapple mixture.
- Add the cake mix: Sprinkle the dry cake mix over the top in an even layer. Don’t mix it in.
- Add the butter: Drizzle the melted butter evenly over the whole surface, then lightly dust with cinnamon. Add the coconut and pecans now if you’re using them.
- Bake: Bake for 40 to 50 minutes, until the top is deep golden and the edges are bubbling.
- Cool: Let it cool for 10 to 15 minutes so it can set up a bit before serving.
- Serve: Serve warm or at room temperature. Garnish with maraschino cherries if you want.
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
Use crushed pineapple undrained. That extra juice is what gives you the saucy fruit layer that makes dump cake so good. If you drain it completely, it bakes up drier and less spoonable.
Drain a little juice if you hate a soft topping. Pour off about 1/2 cup of pineapple juice before you add it to the pan. You’ll still have plenty of moisture, but the top stays a bit more crumbly.
Try to cover most of the cake mix with butter. Dry spots happen when the butter doesn’t reach the corners or the center. If you notice any powdery areas halfway through baking, you can carefully drizzle a little more melted butter over those spots.
Cut the cream cheese into actual cubes. Bigger chunks give you nicer pockets after baking. If the pieces are too small, they can disappear into the pineapple.
Don’t pull it too early. The edges should be bubbling and the top should be deep golden, not pale. The center will still look soft, but it thickens as it cools.
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
- Vanilla ice cream: A scoop on the side is the classic move, especially if you’re serving it warm. The cold ice cream with the buttery topping is hard to beat.
- Whipped cream: If you want something lighter than ice cream, whipped cream works well here. I like it with a tiny pinch of cinnamon on top.
- Toasted coconut: If you didn’t bake coconut into the topping, sprinkle a little toasted coconut over each serving. It adds crunch and makes it look finished.
- Extra fruit: Serve with fresh berries or sliced bananas if you want more fruit on the plate. Strawberries are especially nice with pineapple.
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. The topping softens a bit as it sits, but it still tastes great.
For serving, I usually rewarm portions gently in the microwave. If you’re warming the whole pan, cover with foil and heat in a low oven until warmed through.
You can make this recipe ahead by assembling it in the baking dish, covering it tightly, and refrigerating it overnight. Bake the next day and plan on adding a few extra minutes since the dish will be cold.
If you want it to last longer, you can freeze individual portions or freeze the baked cake in a tightly sealed container. Thaw in the fridge overnight before reheating.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I really need to use undrained pineapple?
For the classic dump cake texture, yes. The juice is what creates that saucy fruit base underneath the topping.
If you prefer a less soft topping, drain off about 1/2 cup of the juice, but I wouldn’t drain it completely.
Why do I have dry powdery spots on top?
That usually means the melted butter didn’t reach all of the cake mix. Next time, drizzle more slowly and try to hit the corners and edges.
If you catch it while baking, you can carefully drizzle a little extra melted butter over the dry spots and keep baking.
Can I use a different cake mix?
Yes. Butter cake mix works really well, and pineapple cake mix is great if you want the pineapple flavor to stand out more.
I’d keep the size close to a standard 15.25 oz box so the butter amount still makes sense.
How do I know when it’s done?
The top should be deep golden, and you should see bubbling around the edges. The middle will look soft, but it sets more as it cools for 10 to 15 minutes.
Can I add the coconut and pecans, or will it be too much?
You can add them, and it’s not too much if you like texture. The coconut gets toasty and the pecans give you a little crunch on top.
If you’re not sure, start with one add-in and keep the other for next time.
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 Cake
INGREDIENTS
Fruit Base
- 2 cans 20 oz crushed pineapple in juice undrained
- 2 tbsp light brown sugar
- 1 tsp vanilla extract.
Cream Layer
- 8 oz cream cheese cut into 1 inch cubes.
Cake Topping
- 1 box 15.25 oz yellow cake mix
- 1 cup unsalted butter melted
- 1 tsp ground cinnamon.
Optional Add Ins
- 1 cup sweetened shredded coconut
- 1 2 cup chopped pecans
- maraschino cherries for garnish.
INSTRUCTIONS
Assemble
- Heat oven to 350 F
- lightly grease a 9x13 inch baking dish
- spread crushed pineapple with juice evenly in the pan and stir in brown sugar and vanilla
- scatter cream cheese cubes evenly over the pineapple
- sprinkle dry cake mix in an even layer without mixing
- drizzle melted butter evenly over the entire surface and lightly dust with cinnamon
- add coconut and pecans if using.
Bake And Serve
- Bake until the top is deep golden and the edges are bubbling 40 to 50 minutes
- cool 10 to 15 minutes to set
- serve warm or at room temperature and garnish with cherries if desired.
