Pineapple Dump Cake without Cake Mix

Pineapple Dump Cake without Cake Mix is an easy dessert made from scratch with crushed pineapple. Moist, fruity and crowd-pleasing!

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 267kcal

Preheat Oven: Preheat your oven to 350ºF (180ºC) fan-forced. Lightly grease a 9x13 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!

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.