You know those days when you need dessert fast but want it to taste amazing? This lemon pineapple dump cake is your answer. Just dump, bake, and enjoy no fancy skills needed.
Need simple ingredients (cake mix, pineapple, lemon filling, butter, and love) Perfect sweet-tangy flavor that makes everyone ask for seconds
The magic happens when juicy pineapple meets zesty lemon under that golden cake mix topping. It bakes into a soft and crisp pineapple dump cake that tastes even better with a scoop of vanilla ice cream on top.
No stress, no mess – just easy, delicious magic in every bite
Why You Will Love Lemon Pineapple Dump Cake
- This easy lemon pineapple dump cake is about to become your new go-to dessert and here is why
No mixer, no layers, no stress just dump and bake. - Great when you want an easy homemade dessert.
- The combo of sweet pineapple and tangy lemon tastes like sunshine in every bite.It is like a tropical vacation in dessert form.
- Uses simple ingredients like cake mix canned pineapple and lemon pie filling no fancy shopping trips required.
- Add coconut flakes for texture swap in lemon cake mix for extra zest or keep it classic it is impossible to mess up.
Ingredients You Will Need
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple (with juice)
- 1 can (15 oz) lemon pie filling
- ½ cup (1 stick) unsalted butter, melted
- ½ cup shredded coconut (optional)
How to Make Lemon Pineapple Dump Cake Step-by-Step
- First preheat your oven. This makes sure your cake bakes evenly all the way through.
- Grab your 9×13-inch baking pan metal or glass both work fine. Give it a quick grease with some butter or baking spray so nothing sticks to the sides.
- Open your can of crushed pineapple and pour everything right into the pan juice and all. Spread it out evenly with a spoon.That pineapple juice is like magic it keeps the whole cake moist and delicious.
- Next comes the lemon layer. Spoon your lemon pie filling over the pineapple and gently spread it around. Don’t mix it just leave it on top. This creates those amazing separate layers of flavor.
- Sprinkle the dry powder evenly over everything. If you want to be fancy you can sift it to avoid lumps but honestly it works fine either way.
- Melt your butter until it is nice and liquid then slowly drizzle it all over the top. Cover as much as you can but it is okay if some dry spots are left they will turn crispy and tasty.
- Put the pan in the oven and bake for 35 to 40 minutes. It is ready when the top is golden brown.If your oven tends to bake unevenly give the pan a turn halfway through.
- When it comes out let it sit for just 5-10 minutes.This helps it set up so you get perfect slices. Scoop it out while it is warm and add a scoop of vanilla ice cream on top
Pro Tips to Make Perfect Dump Cake
Choose the Right Pan
A metal baking pan gives you crispier edges while glass makes for more even baking. Either works just don’t use a smaller pan or it might overflow.
Butter Distribution Trick
Instead of melting the butter try slicing it very thin and laying the pieces evenly over the cake mix.This creates little pockets of extra-rich flavor throughout.
The Don’t-Stir Secret
Resist the urge to mix the layers. The magic happens when each ingredient keeps its place pineapple on the bottom lemon in the middle cake mix on top.
Perfect Bake Test
- Your cake is done when the edges bubble like a volcano
- The top looks like a golden, crumbly blanket
- A toothpick comes out with moist crumbs
Make-Ahead Magic
Assemble the cake up to 4 hours before baking just cover and refrigerate. Add 5 extra minutes to baking time if starting cold.
Next-Level Serving Ideas
- Drizzle with caramel sauce before the ice cream
- Top with fresh berries for color
- Sprinkle with powdered sugar for a pretty finish
Storage
Cover the leftovers and keep them at room temperature for up to 2 days. To reheat pop individual portions in the microwave for 15 seconds.
Nutrition Information (Per Serving)
According to the recipes.spark 173 calories, 6.6g total fat (2.8g saturated, 0.8g polyunsaturated, 2.6g monounsaturated), 9.8mg cholesterol, 157.2mg sodium, 73.8mg potassium, 27.8g carbohydrates (0.8g fiber, 3.0g sugars), and 1.4g protein
More Recipes You’ll Love
- Lemon cream cheese pound cake
- Champagne cake recipe
- Strawberry Cheesecake Dump Cake
- Strawberry pound cake
Final Thoughts
There is something magical about a dessert that is easy delicious and impossible to mess up and this lemon pineapple dump cake checks all those boxes. Whether you are a beginner baker or just short on time this recipe delivers tropical flavors with minimal effort. The juicy pineapple and zesty lemon melt together under a golden buttery topping creating a dessert that tastes like you spent hours baking (when really, it took just minutes)
Equipment You Will Need
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Lemon Pineapple Dump Cake Recipe
Ingredients
- 1 Box yellow cake mix
- 1 Can crushed pineapple (with juice)
- 1 Can lemon pie filling
- ½ cup unsalted butter, melted
- ½ cup shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch pan with butter or baking spray.
- Dump the pineapple (with juice) into the pan and spread evenly.
- Spoon lemon pie filling on top. Don’t mix just layer.
- Sprinkle dry cake mix evenly over the top
- Drizzle melted butter across the cake mix. It’s okay if some dry spots remain—they’ll crisp up
- Bake for 35–40 minutes until golden brown and bubbling at the edges.
- Let it rest for 5–10 minutes, then serve warm with vanilla ice cream.
Pro Tips
- Don’t mix the layers. Let them bake into magic naturally.Metal pan = crispier edges, glass pan = more even bake.For richer flavor, try slicing cold butter and layering it instead of melting.Add-ins: Coconut flakes, lemon zest, or even a handful of chopped nuts.
Storage
- Store leftovers covered at room temperature for up to 2 days.To reheat, microwave a single portion for about 15 seconds.
Notes
