Holiday gatherings always bring a special kind of warmth to the house, filled with laughter, chatter, and the irresistible aroma of home-cooked dishes. One particular celebration stands out in my memory, a day when the whole family gathered around the table to share stories, old and new.
A welcome burst of tropical sunshine amid the cooler weather outside, with caramelized pineapple and cherries glistening like jewels atop a golden cake. The cooler weather faded away with each bite of golden cake, topped with jewel-like pineapple and cherries in rich caramel.
Everyone’s eyes lit up the moment it was brought out, the kind of moment that makes you pause and savor both the food and the company. The simplicity of this cake meant I could focus on enjoying the day instead of fussing in the kitchen. This dish has since become a staple whenever the family comes together—a sweet tradition wrapped in easy comfort.
Short Description
Pineapple Upside-Down Dump Cake is a quick and effortless dessert combining caramelized pineapple and cherries with a moist yellow cake base. The brown sugar and melted butter create a rich, sticky topping that bakes into a golden, bubbly crust, making it a perfect sweet treat for gatherings and holidays.
Key Ingredients
- 1 can (20 oz) pineapple slices, drained (reserve juice)
- 1/2 cup pineapple juice (from the can)
- 1 jar (10 oz) maraschino cherries, drained
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 box yellow cake mix
Tools Needed
- 9×13-inch baking dish
- Medium mixing bowl
- Measuring cups
- Spoon or spatula
- Oven
Cooking Instructions
Step 1: Prepare the Pan
Preheat the oven to 350°F (175°C). Grease your 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving later.
Step 2: Arrange Fruit and Sugar
Evenly sprinkle the brown sugar across the bottom of the baking dish. Lay the drained pineapple slices over the sugar, placing a maraschino cherry in the center of each pineapple ring. This creates the classic, colorful pattern once baked.
Step 3: Add Cake Mix
Sprinkle the dry yellow cake mix evenly over the pineapple and cherries. Try to distribute it as uniformly as possible, avoiding large clumps to ensure even baking.
Step 4: Add Juice and Butter
Pour the reserved pineapple juice evenly over the cake mix. Drizzle the melted butter all over the top. The butter melts into the cake and sugar, forming the luscious caramelized topping during baking.
Step 5: Bake
Place the dish in the oven and bake for 45-50 minutes. Look for a golden-brown top that’s bubbly around the edges, a clear sign the cake is perfectly cooked through.
Step 6: Cool and Serve
Allow the cake to cool slightly so the topping sets but is still warm. Serve directly from the baking dish for a casual family-style dessert that invites everyone to dig in.
Why You’ll Love This Recipe
– Effortless preparation with minimal ingredients and steps
– Delicious tropical flavors balanced with rich caramel notes
– Moist, tender cake with a sticky, flavorful topping
– Perfect for large gatherings or holiday celebrations
– Easily adaptable with other fruits or toppings
– A nostalgic, crowd-pleasing dessert that’s as charming as it is tasty
Mistakes to Avoid & Solutions
Uneven fruit placement: If the fruit isn’t evenly spaced, the cake might bake unevenly. Take your time placing pineapple slices and cherries neatly to get the best presentation.
Skipping greasing: The butter and sugar mixture caramelizes and can stick to the pan if ungreased. Make sure the pan is well-greased for easy serving and cleanup.
Pouring juice unevenly: Pour pineapple juice gently and evenly to prevent dry spots in the cake. Use a spoon if needed to distribute carefully.
Overbaking: Baking too long will dry out the cake. Start checking at 45 minutes; a golden-brown top and bubbling edges mean it’s ready.
Serving and Pairing Suggestions
Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its creamy, tropical charm.
It pairs beautifully with light beverages like iced tea, sparkling water with citrus, or a mild white wine for adults.
Ideal for buffet-style holiday tables or casual family dinners, it invites sharing and conversation.
Storage and Reheating Tips
– Store leftovers tightly covered at room temperature for up to 2 days or refrigerated for up to 4 days.
– To reheat, warm individual slices gently in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 10 minutes.
– Avoid reheating for too long to keep the topping sticky and moist rather than dry.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, but fresh pineapple is juicier and may require draining excess liquid to avoid a soggy cake. You might need to adjust baking time slightly.
2. What if I don’t have maraschino cherries?
You can omit them or substitute with fresh or dried cherries, or even halved strawberries for a different flavor profile.
3. Can I use a different cake mix?
Yellow cake mix works best for the classic flavor, but white or butter cake mixes can be used for subtle variations.
4. Is it necessary to use pineapple juice?
Yes, the juice keeps the cake moist and adds extra pineapple flavor. If unavailable, substitute with a light fruit juice or water.
5. How can I make this cake gluten-free?
Use a gluten-free yellow cake mix and ensure all ingredients are certified gluten-free to enjoy a safe version.
Tips & Tricks
– Use room-temperature melted butter to help it drizzle evenly.
– For a richer caramel effect, sprinkle extra brown sugar around the edges before baking.
– To add a nutty crunch, sprinkle chopped pecans or walnuts over the cake mix before adding butter.
– Let the cake cool for at least 15 minutes before slicing to help the topping set.
Recipe Variations
Tropical Twist: Add diced mango or shredded coconut on top of the pineapple before sprinkling cake mix. Follow the same baking process for an even more vibrant tropical flavor.
Berry Blast: Substitute pineapple and cherries with mixed berries like blueberries, raspberries, and sliced strawberries. Reduce brown sugar slightly for the natural berry sweetness.
Spiced Version: Mix 1 teaspoon cinnamon and 1/4 teaspoon nutmeg into the cake mix for a warm, cozy twist perfect for fall gatherings.
Final Thoughts
Creating a dessert that feels both effortless and festive brings a kind of joy that lingers long after the last bite. Pineapple Upside-Down Dump Cake delivers on that joy with every spoonful—a moist, tender cake layered with sticky-sweet caramelized pineapple and cherries that brighten the senses. Its straightforward preparation leaves plenty of time to enjoy the moments that matter most: sharing good food and laughter with those close to you.
Each time I make this cake, it brings back memories of joyful gatherings and the simple pleasures of a homemade treat. The balance of sweet and tangy, soft and sticky textures makes it a dessert that never feels heavy but always feels special. This dish serves as a sweet reminder that the best meals are the ones that bring people together, sharing laughter and creating memories.
Pineapple Upside-Down Dump Cake
Print ThisIngredients
- 1 can (20 oz) pineapple slices, drained (reserve juice)
- 1/2 cup pineapple juice (from the can)
- 1 jar (10 oz) maraschino cherries, drained
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 box yellow cake mix
Instructions
Step 1. Preheat and Grease: Heat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2. Layer Fruit and Sugar: Sprinkle brown sugar on the bottom, add pineapple slices, and place a cherry in each center.
Step 3. Add Cake Mix: Evenly sprinkle dry yellow cake mix over the fruit.
Step 4. Top with Juice and Butter: Pour pineapple juice and drizzle melted butter over the mix.
Step 5. Bake: Bake for 45–50 minutes until golden and bubbly around the edges.
Step 6. Cool and Serve: Let it cool slightly and serve warm straight from the dish.
