Red, white, and blue banners fluttered in the breeze, the grill was crackling, and kids dashed across the lawn waving sparklers. Every Fourth of July, my backyard turns into a cheerful mess of picnic tables, chatter, and sunshine. But amidst the burgers, corn on the cob, and lemonade, dessert always steals the show—and this year, I wanted something effortless yet festive.
My goal was clear: bring something warm, golden, sweet, and unapologetically nostalgic. Dump cake checked every box. That’s when the can of crushed pineapple winked at me. A yellow cake mix and some cherry pie filling later, I had a plan.
By the time the fireworks lit the sky, this Pineapple Upside Down Dump Cake had already disappeared, plates scraped clean. It may not be a classic Independence Day dessert, but it made its mark in mine.
Short Description
A quick and easy tropical dessert made with crushed pineapple, yellow cake mix, and a buttery cinnamon sugar topping. Serve warm with whipped cream or vanilla ice cream.
Key Ingredients
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) cherry pie filling (optional for a tropical twist)
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
Tools Needed
- 9×13-inch baking dish
- Mixing bowl (for optional ingredient tweaks)
- Measuring cups and spoons
- Oven
- Spatula or spoon for spreading
Cooking Instructions
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
Step 2: Add the fruit base
Spread the crushed pineapple evenly across the bottom of the prepared dish. If you’re using cherry pie filling, add it in spoonfuls over the pineapple for bursts of color and flavor.
Step 3: Add the cake mix layer
Sprinkle the dry yellow cake mix directly over the fruit layer, making sure to cover it evenly without mixing.
Step 4: Pour the butter
Drizzle the melted butter over the cake mix as evenly as possible. Try to moisten all the dry areas to help create that golden, slightly crisp topping.
Step 5: Top with flavor
Sprinkle the brown sugar and cinnamon over the top. Add chopped nuts if you’re using them.
Step 6: Bake the cake
Bake uncovered for 40–45 minutes, or until the top is golden brown and bubbly around the edges. A light crust will form where the butter meets the cake mix.
Step 7: Cool and serve
Let the cake cool for 10–15 minutes before serving. Serve warm with whipped cream or a scoop of vanilla ice cream.
Why You’ll Love This Recipe
– It only takes 10 minutes to prepare
– Perfect blend of tangy pineapple and buttery cake
– Can be made with pantry staples
– Easy to scale up for gatherings
– Pairs beautifully with cold toppings like whipped cream or ice cream
– No mixer or fancy tools required
Mistakes to Avoid & Solutions
Uneven butter drizzle: Dry patches of cake mix can remain. Solution: Melt a little extra butter or gently swirl the top with a spoon before baking.
Overbaking: The edges can get too brown. Solution: Check at the 40-minute mark. Cover loosely with foil if browning too quickly.
Using too much cherry pie filling: It can overpower the pineapple. Solution: Use small spoonfuls spaced out rather than a full layer.
Skipping the grease on the dish: The cake may stick. Solution: Always lightly grease your baking dish first.
Serving too soon: The filling will be too runny. Solution: Let it cool slightly so it sets better before serving.
Serving and Pairing Suggestions
– Serve this cake warm, either plated or buffet-style.
– Add a dollop of whipped cream or a scoop of vanilla bean ice cream to complement the sweet-tart fruit.
– Pairs wonderfully with iced tea, sparkling lemonade, or even a light prosecco for adults.
– Add fresh mint or a cherry on top for a fancier presentation.
Storage and Reheating Tips
– Store leftovers in an airtight container in the fridge for up to 4 days.
– Reheat individual servings in the microwave for 20–30 seconds.
– To reheat a larger portion, place in a 300°F (150°C) oven for 10–15 minutes until warmed through.
– Avoid freezing, as the texture of the fruit may become watery.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, just make sure to include the juice to keep the cake moist.
2. What if I don’t have cherry pie filling?
You can skip it or replace with peach or mango pie filling for a different twist.
3. Can I use a different cake mix flavor?
Absolutely. Try white cake mix for a lighter flavor or spice cake for a warmer tone.
4. How do I know when it’s done?
The edges should be bubbly and the top golden brown. A crust will form from the butter and cake mix.
5. Can I make this ahead of time?
Yes! Bake it earlier in the day and reheat gently before serving.
Tips & Tricks
– Use pineapple chunks or rings for a chunkier texture.
– Add 1 tablespoon of pineapple juice to the melted butter for deeper flavor.
– Let the cake cool slightly to allow the juices to thicken.
– For extra crunch, toast the nuts before adding.
Recipe Variations
Tropical Coconut Twist: Add 1/4 cup shredded coconut over the fruit layer before the cake mix. The flavor will remind you of piña colada.
Spice Infusion: Use spice cake mix instead of yellow for added warmth and holiday notes.
Berry Mix: Replace cherry pie filling with blueberry or raspberry pie filling for a tangy kick.
Mini Versions: Bake in ramekins for individual servings. Reduce bake time to 25–30 minutes.
Gluten-Free Option: Use a gluten-free yellow cake mix. All other ingredients are naturally gluten-free.
Final Thoughts
I didn’t expect a pantry-driven dessert to become the star of our Independence Day gathering, but this Pineapple Upside Down Dump Cake proved that a little creativity can go a long way. The smell of cinnamon and brown sugar filled the kitchen before the fireworks began, and that first warm bite tasted like sunshine and celebration.
I think this cake might make an appearance not just in July, but any time I want to share something sweet, effortless, and crowd-pleasing. This dessert offers more than just sweetness on a plate—it creates a moment that invites everyone to pause and savor.
Pineapple Upside Down Dump Cake
Print ThisIngredients
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) cherry pie filling (optional for a tropical twist)
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Step 2: Spread crushed pineapple evenly in the dish. Add spoonfuls of cherry pie filling on top if desired.
Step 3: Sprinkle the dry yellow cake mix evenly over the fruit—do not stir.
Step 4: Drizzle melted butter evenly across the surface, covering as much of the cake mix as possible.
Step 5: Sprinkle brown sugar, cinnamon, and optional chopped nuts over the top.
Step 6: Bake uncovered for 40–45 minutes until golden brown and bubbling at the edges.
Step 7: Let cool slightly, then serve warm with whipped cream or vanilla ice cream.
