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slices of cake on a wire rack with a spatula covered in frosting next to it an a blue bowl in the background

Pineapple Dump Cake

Pineapple dump cake is a quick and easy dessert made totally from scratch. It's a delicious tropical treat!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 50 minutes
Servings 15
Author Kelsie

Ingredients

Cake

  • 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

Frosting

  • 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

Instructions

Cake

  1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
  2. 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.
  3. Stir batter until smooth, then pour into the prepared pan.
  4. 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.
  5. Set on a wire rack to cool completely before frosting.

Frosting

  1. Combine the cream cheese and butter in a bowl and beat with an electric mixer until smooth.
  2. Gradually beat in the powdered sugar to combine, then beat in the vanilla and salt.
  3. Turn mixer to medium and beat until very creamy.
  4. Spread over the cooled cake, then slice and serve.

Recipe Notes

  • 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.