Pineapple Dump Cupcakes are my favorite way to get that classic dump cake taste in a neat little handheld dessert. They bake up with a gooey pineapple layer, a buttery golden top, and that bright cherry right in the middle.
The flavor is simple and old-school in the best way: sweet pineapple, rich butter, and yellow cake. I like that the tops get crisp around the edges while the centers stay soft and spoonable, almost like a cobbler cup.
These are especially good for potlucks, holiday dessert tables, or anytime you want something easy that still looks put-together. For me, they’re best served slightly warm with something creamy on top.
Why You’ll Love This Recipe
Fast and Easy: You’re basically layering a few pantry staples, and the oven does the rest. It’s the kind of dessert I make when I want something sweet without a big project.
That Dump Cake Topping: The dry cake mix and butter bake into a golden, buttery top that’s a little crisp in spots. It’s the best part of dump cake, but in cupcake form.
Perfectly Portionable: No slicing and no scooping out messy squares. Each liner gives you a tidy serving that travels well.
Tropical and Classic: Pineapple and maraschino cherry gives big pineapple-upside-down cake energy. It’s familiar, sweet, and very “bring it to a gathering” friendly.
Easy to Dress Up: You can keep them plain, or add whipped cream, coconut, or pecans depending on what you like. They’re flexible without needing extra work.
Ingredients You’ll Need
Cupcakes
- Crushed pineapple in juice: I like crushed pineapple here because it settles into a jammy layer and spreads evenly in each cup. Keep the juice—you can use a splash to loosen things up if you need it.
- Yellow cake mix: A plain yellow cake mix gives you that classic dump cake flavor. Any brand works; just use the dry mix straight from the box.
- Unsalted butter: Melted butter is what makes the top turn golden and rich. If you only have salted butter, it’s fine—just expect a tiny bit more saltiness.
- Light brown sugar: This adds a little caramel note on top and helps the cupcakes brown nicely. If you like a less-sweet dessert, this is the easiest thing to reduce or skip.
- Maraschino cherries: I drain them well so they don’t add extra liquid to the cups. They’re a simple finishing touch and they look great baked into the top.
- Pineapple juice (optional): I only use this if the cake mix looks like it needs a little help moistening in spots. A small splash goes a long way.
Optional Toppings
- Whipped cream: This is my go-to because it cools down the sweetness and makes them feel more like a plated dessert.
- Toasted sweetened shredded coconut: Toast it quickly in a dry skillet or in the oven until lightly golden. It adds crunch and leans into the pineapple flavor.
- Chopped pecans: Pecans add a nice buttery bite, especially if you sprinkle them on right before serving so they stay crunchy.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Prep the cherries: Drain the maraschino cherries well, then set them aside so they’re ready to top each cupcake.
- Add the pineapple: Spoon about 2 tablespoons of crushed pineapple into the bottom of each liner.
- Add the cake mix: Sprinkle about 3 tablespoons of dry yellow cake mix over the pineapple in each cup.
- Add the butter: Drizzle melted butter evenly over the dry cake mix in each cup. Lightly press down so the mix is moistened, but don’t stir everything together.
- Top and bake: Sprinkle a little brown sugar over each cupcake and place a cherry on top. Bake for 18 to 22 minutes, until golden and set.
- Cool: Let the cupcakes cool in the pan for about 10 minutes, then transfer to a rack to cool completely.
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 cherries really well. Extra cherry liquid can make the tops bake up a little soggy right around the center. I usually blot them quickly on paper towels.
Don’t fully mix the layers. These work because they bake like a dump cake—distinct layers with a buttery top. Just press lightly so the butter reaches most of the dry mix.
Use pineapple chunks if you want more texture. Chop them up small and they’ll give you a slightly chunkier, spoonier base. It’s a nice change if you don’t love the fully crushed texture.
Add coconut or pecans before baking. If you want them baked in, sprinkle a little shredded coconut or chopped pecans into each cup before they go into the oven. It gives a toasted, nutty bite.
Pull them when they look set. The centers should look set (not wet batter), but they’ll still be very soft while hot. They firm up more as they cool.
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 spoonful on top is simple and classic. I like it best when the cupcakes are slightly warm.
- Toasted coconut: Sprinkle toasted sweetened shredded coconut over the top right before serving. It adds crunch and makes the pineapple flavor pop more.
- Chopped pecans: Add a small handful for a buttery, nutty finish. This is especially nice if you skipped the brown sugar and want a little texture.
- Vanilla ice cream: Serve one warm with a scoop on the side if you want a more “dump cake in a bowl” feel. It melts into the pineapple a little and that’s the point.
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 them airtight at room temperature for 1 day. After that, I move them to the fridge because of the fruit and how soft the centers stay.
Store leftovers covered in the fridge for up to 4 days. They’re good cold, but I usually warm one briefly so the buttery topping softens again.
If you want to make them ahead, bake them the day before and add whipped cream (or any crunchy topping) right before serving. The tops stay nicer that way.
To rewarm, a short microwave heat is easiest for single cupcakes. If you’re warming a bunch, set them on a sheet pan and warm in a 300°F oven until heated through.
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 have to use crushed pineapple, or can I use chunks?
You can use pineapple chunks if that’s what you have. I’d chop them up pretty small so they sit nicely in the liners and bake evenly.
Do these taste like pineapple upside-down cake?
They’re definitely in that direction because of the pineapple + cherry combo, but the texture is more like dump cake. The topping bakes up buttery and golden instead of a traditional cupcake crumb.
Can I use a different cake mix flavor?
Yes. Yellow is the most classic here, but white cake mix works too, and butter cake mix is extra rich. I’d avoid anything strongly flavored unless you really want that taste with pineapple.
Why is my topping still a little powdery in spots?
That usually means the butter didn’t reach every bit of the dry mix. Next time, drizzle the butter a little more evenly and gently press the top so more of the mix gets moistened.
Can I skip the brown sugar?
Yes. The brown sugar mainly adds a little extra sweetness and a more caramelized top. If you like these less sweet, leaving it out is an easy change.
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 Dump Cupcakes
INGREDIENTS
Cupcakes
- 1 can crushed pineapple in juice 20 oz
- 1 box yellow cake mix 15.25 oz
- 1 cup unsalted butter melted
- 2 tbsp light brown sugar
- 12 maraschino cherries drained
- 1 tbsp pineapple juice optional for thinning batter.
Optional Toppings
- whipped cream
- toasted sweetened shredded coconut
- chopped pecans.
INSTRUCTIONS
Prep
- heat oven to 350 F
- line a 12 cup muffin pan with paper liners
- drain maraschino cherries and set aside.
Assemble And Bake
- spoon about 2 tbsp crushed pineapple into each liner
- sprinkle about 3 tbsp dry cake mix over pineapple in each cup
- drizzle melted butter evenly over the dry mix in each cup and lightly press to moisten but do not fully mix
- sprinkle a little brown sugar over each cupcake and top each with a cherry
- bake until golden and set 18 to 22 minutes
- cool in pan 10 minutes then transfer to a rack to cool completely.
