Amish Pineapple Dump Cake arrives with a gentle flourish: bright, caramelized pineapple beneath a crisp, buttery blanket. This simple, elegant dessert transforms pantry staples into a refined finale—moist fruit, tender crumb, and a crackling golden top. For a related study in humble decadence, see this take on the classic pineapple upside-down cake, which explores similar contrasts of syrupy fruit and caramelized edges.
Why Make This Recipe
- Effortless Yet Elegant: minimal hands-on time delivers a bakery-style finish.
- Minimal Ingredients: pantry basics create complex flavor and texture.
- Impressive Flavor: bright pineapple balances rich butter and vanilla-scented cake.
This version refines the everyday dump cake by keeping the pineapple juices intact for a glossy, slightly tangy base and by browning the buttered topping for a toasted, nutty aroma. For technique ideas that streamline dump-cake baking, consult this chocolate dump cake guide for transferable tips.
Ingredients
Base
- 20 oz (1 can) crushed pineapple, do not drain — keeps the cake moist and glossy
- 2 teaspoons pure vanilla extract
Sauce / Enrichment
- 6 tablespoons unsalted butter, melted (room temperature butter can be used if you prefer soft pats)
- 2 tablespoons light brown sugar (optional, for extra caramel depth)
Topping
- 15.25 oz box yellow cake mix (not prepared)
- 1/2 cup chopped pecans or walnuts (optional, for crunch)
- 1–2 tablespoons unsalted butter, melted for drizzling if needed
Precision notes: measure cake mix by level scoop; use unsalted butter to control seasoning; chop nuts uniformly for even toasting.
How to Make Amish Pineapple Dump Cake:
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish and place it on a rack in the lower third of the oven to warm briefly — a warm dish helps the juices start bubbling sooner.
- Pour the entire can of crushed pineapple (with juices) into the prepared dish. Stir in the vanilla and the 2 tablespoons brown sugar if using. The mixture should be glossy and pourable with bright golden color.
- Evenly sprinkle the dry yellow cake mix over the pineapple in an even layer. Do not mix; the cake mix will form a dry crust that bakes into a delicate crumb. Observe that the mix covers the fruit in a pale, sandy sheet.
- Scatter the chopped nuts uniformly over the cake mix for texture. If you forgo nuts, the cake will be silkier.
- Drizzle the 6 tablespoons melted butter in a steady stream over the top so the liquid soaks through in places and pools in others — this creates pockets of tender cake and crisp lace-like edges. The surface should gleam where butter touched it.
- Bake for 45–55 minutes, until the top is deep golden brown and the edges are bubbling; a thin knife inserted into the center will come away warm and moist but not soupy. Watch for toasted, nutty aromas as a cue the topping is ready.
- Remove from the oven and let rest 20–30 minutes — the juices will settle and the topping will firm slightly, making cleaner slices. For crisper top texture, briefly place under a broiler for 1–2 minutes, watching closely.
Mini-tips: rotate the pan halfway through baking for even browning; if edges brown too fast, tent loosely with foil. Deglaze the spoon in the hot pan juices to capture every bit of concentrated flavor.
How to Serve Amish Pineapple Dump Cake:
Serve warm in shallow bowls or on small plates to showcase the glossy fruit and crisp topping. Spoon a generous portion so you get both syrupy pineapple and crunchy edges in each bite. Garnish with lightly whipped cream, a quenelle of vanilla bean ice cream, or a sprinkle of toasted coconut for tropical elegance. Present on a white plate or slate board to highlight the cake’s golden tones.
How to Store Amish Pineapple Dump Cake:
Cool completely before covering. Keep in an airtight container in the refrigerator for up to 4 days. To preserve texture, reheat single portions in a 350°F oven for 8–10 minutes or microwave gently in 20-second bursts until warm; add a quick 1–2 minute oven finish to crisp the top. For longer storage, freeze individual slices wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the refrigerator and refresh in a hot oven.
Tips to Make Amish Pineapple Dump Cake:
- Use crushed pineapple (not tidbits) for even moisture and a smooth mouthfeel.
- Scatter nuts only on top to prevent them from sinking and to ensure even toasting.
- Resist stirring the cake mix into the fruit; the contrast between moist fruit and tender crumb is key.
- For a deeper caramel note, swap half the butter for browned butter and cool slightly before drizzling.
Variation (if any):
- Tropical Luxury: fold 1/2 cup shredded coconut into the cake mix and garnish with toasted coconut flakes.
- Rum-Kissed: macerate pineapple with 1–2 tablespoons dark rum for 10 minutes before assembling.
- Elegant Individual Portions: bake in ramekins (adjust bake time to 20–30 minutes) for refined single servings.
FAQs:
Can I use fresh pineapple instead of canned?
Yes. Chop ripe pineapple finely, toss with the vanilla and a tablespoon of sugar to draw juices, and proceed. Fresh fruit may release less syrup—add 2–3 tablespoons water if needed.
Is it possible to make this gluten-free?
Yes. Substitute a gluten-free yellow cake mix of similar weight and check manufacturer instructions; baking time may be slightly reduced. Ensure nuts and other add-ins are certified gluten-free.
Can I prepare this ahead for a dinner party?
Assemble and refrigerate for up to 24 hours before baking. Bring to room temperature for 20 minutes and bake as directed; add 5–10 extra minutes if the dish is cold.
How do I prevent a soggy bottom?
Avoid draining the pineapple; instead, allow the cake to rest 20–30 minutes after baking so the juices set. For a firmer bottom, use a shallow dish and bake a few minutes longer.
Conclusion
Amish Pineapple Dump Cake offers a refined finish with effortless technique: glossy, tangy pineapple beneath a bronzed, buttery crust. Its simplicity invites experimentation—add toasted coconut, a splash of rum, or individual ramekins for formal service. For an alternate four-ingredient approach and inspiration from another home-baked take, see Pineapple Dump Cake (4 Ingredients!) – Lamberts Lately. Share your adaptations in the comments and on social media—how would you make this dish your own?
Print
Amish Pineapple Dump Cake
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple yet elegant dessert featuring bright, caramelized pineapple beneath a crisp, buttery topping.
Ingredients
- 20 oz (1 can) crushed pineapple, do not drain
- 2 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar (optional)
- 15.25 oz box yellow cake mix (not prepared)
- 1/2 cup chopped pecans or walnuts (optional)
- 1–2 tablespoons unsalted butter, melted for drizzling if needed
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Pour the entire can of crushed pineapple (with juices) into the prepared dish. Stir in the vanilla and brown sugar if using.
- Evenly sprinkle the dry yellow cake mix over the pineapple.
- Scatter the chopped nuts over the cake mix.
- Drizzle the melted butter over the top.
- Bake for 45–55 minutes, until the top is deep golden brown and bubbling.
- Let rest for 20–30 minutes before serving.
Notes
Serve warm with whipped cream or vanilla bean ice cream. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg