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 9x13-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
This lemon pineapple dump cake is the perfect no-fuss dessert for any occasion. It’s sweet, tangy, and incredibly easy to make — no mixer, no layers, no stress! Feel free to customize it with shredded coconut, lemon zest, or even a handful of chopped nuts. And don’t forget that scoop of vanilla ice cream — it takes every bite to the next level!