This pineapple dump cake is easy to make even though it’s made entirely from scratch. Just pour a few ingredients in a bowl, stir, and bake—and voila! Your easy pineapple cake is done!
You guys! Do you love pineapple like I do? Then you’ll go crazy for this pineapple dump cake.
This texture is very similar to carrot cake—dense and moist. Only (of course) it tastes like pineapple instead of carrots.
I topped my cake with cream cheese frosting to make it even more similar to carrot cake and I highly recommend you do the same.
Although dusting it with powdered sugar would be a yummy and EASY option too!
Why you’ll love this pineapple dump cake:
- It’s made totally from scratch—no cake mix!—but it’s still incredibly simple to make.
- You probably already have most (or all) of the ingredients in your kitchen right now. If not, they’re easy to find at any store.
- Even if you rarely bake from scratch, you can make this recipe successfully. You don’t need any special equipment or baking knowledge.
How to make your cake
- Combine all the cake ingredients in a bowl
- Stir with a spatula until smooth
- Pour into a 13- by 9-inch baking dish
- Bake for about half an hour
Notes for making your cake:
- Don’t drain your pineapple! You’ll add both the pineapple and the juice it’s packed in to the the batter.
- If you don’t like nuts in your desserts, feel free to leave them out.
- The cake will get pretty dark as it bakes—don’t worry, it’s not burning. If you’re concerned that it’s getting too dark before it’s done baking, you can tent some aluminum foil over the top in the last 10 to 15 minutes of baking.
- Cool your cake completely before you frost it or the frosting will melt.
How to make your frosting
- Beat together butter and cream cheese until smooth
- Add powdered sugar, vanilla, and salt, then beat until smooth and creamy
- Frost your cooled cake
Notes for making the frosting:
- Be sure both your butter and your cream cheese are at room temperature. If not, they won’t mix well with the rest of the ingredients and you could end up with lumps of cream cheese in your final product.
- If your powdered sugar is lumpy, sift it before using to prevent lumps.
- Don’t frost your cake until it’s fully cooled or the frosting will melt!
- See below for alternatives to cream cheese frosting.
What can I use instead of cream cheese frosting?
If you don’t like cream cheese frosting or just want to make your cake really simple, I have a few ideas!
- Frost your cake with whipped cream or even cool whip (you’ll still need to cool the cake first)
- Use a regular vanilla buttercream frosting
- Dust it with powdered sugar (If you go this route, I suggest serving it with vanilla ice cream. It’s so good that way!)
How to store your cake
Uneaten cake can be stored in the fridge, covered with plastic wrap or aluminum foil, for 3 or 4 days.
You can also store slices in the freezer, tightly wrapped with plastic wrap and foil, for up to 2 months.
Did you make this easy pineapple dump cake? AWESOME! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Pineapple dump cake is a quick and easy dessert made totally from scratch. It's a delicious tropical treat!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 20 ounces canned crushed pineapple WITH JUICES
- 1 cup chopped walnuts or pecans optional
- 8 ounces full fat cream cheese at room temperature
- 8 tablespoons unsalted butter at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
- Combine all of the cake ingredients (flour through walnuts) in a large mixing bowl. Don’t drain the pineapple before you add it! The pineapple liquid is one of the ingredients in the cake; without it your cake will be dry.
- Stir batter until smooth, then pour into the prepared pan.
- Bake 30 to 40 minutes, until a cake tester inserted into the center of the cake comes out clean. The top will get very dark brown but don’t worry about it. As long as you take it out as soon as a toothpick comes out clean, the cake won’t burn.
- Set on a wire rack to cool completely before frosting.
- Combine the cream cheese and butter in a bowl and beat with an electric mixer until smooth.
- Gradually beat in the powdered sugar to combine, then beat in the vanilla and salt.
- Turn mixer to medium and beat until very creamy.
- Spread over the cooled cake, then slice and serve.
- Uneaten cake can be stored in the fridge, covered, for 3 or 4 days or in the freezer, tightly wrapped, for up to 2 months.
- If you don't like nuts in your desserts you can absolutely leave them out.
- The top of the cake will get dark as it bakes. If you're concerned it's getting too dark before it's done, you can tent some foil over the top for the last 10 to 15 minutes of baking.
- If you don’t want to make cream cheese frosting, you could top your cake with whipped cream or cool whip. You could even dust the cooled cake with powdered sugar and serve with ice cream.