Pineapple Dump Pie is one of those simple baked desserts I keep coming back to when I want something warm and sweet with almost no effort. It’s basically juicy pineapple under a buttery cake-mix topping, baked until it turns golden and a little crisp around the edges.
I like this one because the filling stays soft and spoonable and the top bakes up crumbly, almost like a cobbler. The optional brown sugar, vanilla, and cinnamon make it taste more like “pie” to me, but it’s still great kept plain.
This is my go-to for potlucks, weekend desserts, and holiday tables when I don’t want to fuss with crust. For me, it’s best served warm with vanilla ice cream or a simple dollop of whipped cream.
Why You’ll Love This Recipe
Fast and Easy: It’s a true “dump and bake” dessert, and it’s hard to mess up. I make it when I need something dependable and low-effort.
Buttery, Golden Top: The cake mix and butter bake into a rich, crisp-tender layer that tastes like a shortcut cobbler topping.
Juicy Pineapple Filling: Using the pineapple with all its juice gives you that saucy, spoonable layer that feels more like pie filling.
Flexible Sweetness: You can keep it simple, or add brown sugar and warm spices depending on how sweet you like your desserts.
Great for Sharing: A 9×13 pan makes plenty, and it’s easy to cut into squares for a party table.
Ingredients You’ll Need
Pineapple Filling
- Pineapple tidbits in juice: I like tidbits because they scoop easily and spread out evenly. Use the cans packed in juice (not syrup), and don’t drain them.
- Light brown sugar – This is optional, but it gives the pineapple a deeper, more caramel-like sweetness. If you like a less sweet dessert, just skip it or keep it light.
- Vanilla extract – Not required, but it makes the filling taste more dessert-like and less “straight canned fruit.”
- Ground cinnamon – A small amount is nice here, especially if you want more of a pie-spice feel. If you’re serving it with ice cream, I think it’s worth adding.
- Salt: Just a pinch helps the pineapple taste brighter and keeps the topping from tasting flat.
Cake Topping
- Yellow cake mix: Any standard yellow cake mix works. I stick with yellow because it tastes buttery and classic with pineapple.
- Unsalted butter: This is what turns dry cake mix into that golden, crumbly topping. Unsalted gives you more control since the cake mix already has salt.
- Chopped pecans – Totally optional, but I like the crunch. If you’re bringing this somewhere, nuts on top make it look a little more finished.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F, and lightly grease a 9 x 13-inch baking dish.
- Add the pineapple: Pour the pineapple tidbits into the dish with all the juice, then spread them out into an even layer.
- Season the filling: Stir in the brown sugar, vanilla, cinnamon, and a pinch of salt if you’re using them.
- Add the cake mix: Sprinkle the dry yellow cake mix evenly over the pineapple. Don’t mix it in.
- Add the butter: Drizzle the melted butter evenly over the cake mix, covering as much of the surface as you can so there aren’t a lot of dry patches.
- Add pecans: Scatter the chopped pecans over the top if using.
- Bake: Bake for about 45 minutes, until the top is deeply golden and the edges are bubbling.
- Rest: Let it rest for about 10 minutes before serving so the filling sets up a bit.
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
Don’t drain the pineapple. The juice is what turns into that saucy filling underneath. If you drain it, the bottom can end up a little dry and more like cake than pie.
Cover the cake mix as evenly as you can. If you see a lot of dry powder after adding the butter, those spots can bake up floury. I usually drizzle slowly, then go back and target any dry areas.
Use butter slices for a crispier top. Melted butter is quick and works well, but thin slices give you more even coverage and a slightly crunchier finish. Just make sure you cover any obvious dry sections.
Adjust the sweetness to your taste. Some canned pineapple is sweeter than others, so I treat the brown sugar as optional. If you’re serving it with ice cream, you can often skip it.
Add coconut if you want a tropical twist. A small handful of shredded coconut on top (or mixed in) works well with the pineapple. It toasts as it bakes and adds a little extra texture.
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: Serve this warm with a scoop on the side. The cold ice cream and the buttery topping are a really nice combo.
- Whipped cream: A dollop of whipped cream keeps it simple and classic. I like adding a tiny pinch of cinnamon on top if I used cinnamon in the filling.
- Toasted coconut: Sprinkle a little toasted coconut over each serving for extra crunch. This is especially good if you skip the pecans.
- Caramel sauce: A light drizzle is good if you didn’t add brown sugar, or if you want it a little richer. Don’t overdo it or it can get too sweet fast.
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 will soften a bit as it sits, but the flavor is still great.
Reheat individual portions in the microwave for an easy dessert, or warm the whole pan in a 300°F oven until heated through. If you want the top to crisp back up, the oven works better.
You can also make this recipe ahead by assembling it, covering tightly, and refrigerating it for a few hours before baking. If it’s going into the oven cold, it may need a few extra minutes.
If you want them to last longer, you can freeze individual portions in an airtight container. Thaw in the fridge overnight and warm to serve.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Is Pineapple Dump Pie the same as pineapple dump cake?
They’re basically the same idea. I call it “dump pie” because the filling is saucier and it eats a lot like a fruit pie or cobbler, just without a crust.
Can I use crushed pineapple instead of tidbits?
Yes. Crushed pineapple works fine and gives you a more uniform filling. The only difference is texture—tidbits give you more bite.
Why do I have dry cake mix spots on top?
Usually it’s from uneven butter coverage. Drizzle slowly and try to moisten as much of the surface as possible, or use thin butter slices so the whole top gets covered as it melts.
How do I know it’s done baking?
The top should be deeply golden and you should see bubbling around the edges. If the center still looks pale and dry, give it another 5 to 10 minutes and check again.
Can I add other mix-ins?
Chopped nuts are the easiest add-on, and shredded coconut is great here too. You can also add a small handful of white chocolate chips on top, but it will make the whole thing noticeably sweeter.
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 Pie
INGREDIENTS
Pineapple Filling
- 2 cans pineapple tidbits in juice 20 oz each undrained
- 1/3 cup packed light brown sugar optional
- 1 tsp vanilla extract optional
- 1/2 tsp ground cinnamon optional
- pinch salt.
Cake Topping
- 1 box yellow cake mix 15.25 oz
- 1 cup unsalted butter melted
- 1/2 cup chopped pecans optional.
INSTRUCTIONS
Prep and Assemble
- Heat oven to 350 F
- lightly grease a 9 x 13 inch baking dish
- pour pineapple with all juice into the dish and spread evenly
- stir in brown sugar vanilla cinnamon and salt if using.
Top and Bake
- Sprinkle dry cake mix evenly over the pineapple without mixing
- drizzle melted butter evenly over the cake mix to moisten as much surface as possible then scatter pecans if using
- bake until deeply golden and bubbling at the edges about 45 minutes
- rest 10 minutes before serving to set.
