Pineapple Dump Cake without Cake Mix
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This Pineapple Dump Cake without Cake Mix is rich, buttery, and bursting with juicy crushed pineapple in every bite. It’s an easy, crowd-pleasing dessert made with pantry staples. No boxed cake mix required! Perfect for potlucks, barbecues, or when you’re craving something fruity and comforting for dessert!
Why you’ll love this recipe
This pineapple dump cake made from scratch is a classic made even better with no boxed cake mix. Everything gets layered in a 9×13 cake pan and baked into a nostalgic, warm dessert that’s bursting with pineapple flavor. Sam x
No Cake Mix Needed – Homemade from scratch pineapple dump cake but still super simple
Homemade Mix Alternative – Uses basic pantry staples in place of boxed cake mix
Golden Buttery Top – Melted butter creates a crisp, tender topping
Dump-and-Bake Style – No creaming, no mixer, no fuss
Anytime Treat – A crowd-pleasing dessert for family dinners or potlucks
Watch how to make pineapple dump cake without cake mix
Ingredients you’ll need
You only need a handful of basic pantry staples to make this from-scratch pineapple dump cake:
- All-purpose flour – Replaces the boxed cake mix for a homemade base
- Granulated sugar – Adds just the right amount of sweetness
- Baking powder – Helps the cake rise and stay fluffy
- Salt – Balances the sweetness and enhances flavor
- Canned Crushed pineapple with juice – Use the full can, do not drain the juice
- Vanilla extract – Adds a warm, sweet depth
- Unsalted butter – Poured over the top for that golden buttery finish
Easy substitutions
- Flour: Use a gluten-free 1:1 flour blend for a GF version
- Sugar: Swap for light brown sugar for a deeper flavor
- Butter: Use vegan butter for a dairy-free option
How to make pineapple dump cake from scratch
Step 1: Whisk flour, sugar, baking powder and salt in a medium bowl. Set aside.
Step 2: Pour both cans of crushed pineapple with the juice into the prepared baking dish. Spread out evenly.
Step 3: Evenly sprinkle the flour mixture over the pineapple layer, covering it completely. Do not stir.
Step 4: Gently spoon the melted butter over the flour. Do not stir.
Step 5: Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.
Step 6: Serve warm straight from the oven with a scoop of vanilla ice cream.
Samantha’s recipe tips
- Don’t drain the pineapple – The juice is essential for moisture and sweetness
- Pour, don’t stir the butter – This creates a signature soft top with golden, buttery edges
- Check at 40 mins – Ovens vary, the dump cake should be golden on top and set in the center
- Add a scoop of ice cream – For an easy dessert upgrade!
How to store
- Store: Cover the baking dish tightly with foil or transfer leftovers to an airtight container. Keep in the refrigerator for up to 4–5 days.
- Reheat: Warm individual servings in the microwave for 20–30 seconds to restore the soft, gooey texture.
- Freeze: Not ideal, as the texture can turn mushy when thawed. Best enjoyed fresh or refrigerated.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Pineapple Dump Cake without Cake Mix
Ingredients
Method
- Preheat Oven: Preheat your oven to 350ºF (180ºC) fan-forced. Lightly grease a 9×13 inch baking dish and set aside.
- Mix Dry Ingredients: In a medium-size mixing bowl, whisk together the flour, sugar, baking powder and salt until well combined. Set aside.
- Add Pineapple: Pour both cans of crushed pineapple with the juice into the prepared baking dish. Spread out evenly with a spatula to create a level layer.
- Add Dry Mix Over Pineapple: Evenly sprinkle the flour mixture over the pineapple layer, covering it completely. Do not stir.
- Top with Butter: Gently spoon the melted butter over the flour layer, ensuring as much of the surface is covered as possible. It’s okay if a few dry patches remain, they’ll bake through.
- Bake Cake: Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.
- Serve: Serve warm straight from the oven with a scoop of vanilla ice cream. Enjoy!
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Should I drain the crushed pineapple first?
No, do not drain it. The juice is essential. It adds sweetness, moisture, and helps create that gooey, jammy texture you want in a dump cake.
Can I use fresh pineapple instead of canned?
Yes, but make sure it’s finely crushed and juicy. You’ll need both the fruit and its juice to mimic the moisture canned pineapple provides. If using fresh, blitz it in a food processor and add a splash of pineapple juice if it seems too dry.
Can I make pineapple dump cake ahead of time?
Absolutely! You can make this cake 1–2 days ahead. Store it covered in the refrigerator. It also freezes well, just slice and wrap.
Can I add coconut, nuts or other toppings?
Yes! Chopped pecans, shredded coconut, or a sprinkle of brown sugar can be added over the top before baking for extra crunch and flavor.