Pineapple Cobbler With Cake Mix


Pineapple cobbler with cake mix is easy to make and delicious. The buttery biscuit topping and slightly tart pineapple go so well together. Pineapple cobbler is a classic dessert that is simple and delicious. This one is no different — it is just as good as any other. Though, there’s something extra special about this recipe. The pineapple in the filling tastes fresh, and not like canned pineapple. This can be attributed to buying fresh fruits at the market instead of relying on canned pineapple.

Pineapple Dump Cake (Cobbler)

Pineapple dump cake is a delicious cobbler recipe made with canned pineapple, cake mix, and butter. Enjoy a taste of the tropics any time!

When you’re craving a taste of sunshine, make this easy pineapple cobbler recipe. It’s only three simple ingredients and will bring a smile to anyone’s face! Try it after a tropical meal of fish tacos and coconut rice!

Pineapple Dump Cake

Pineapple Dump Cake Ingredients

  • Canned pineapple – We used a combination of tidbits and chunks. Not drained! Alternatively you could use fresh pineapple or pineapple pie filling.
  • Cake mix – We used white cake mix, but yellow will also work. 
  • Butter – I am partial to salted butter in this recipe, but it’s a matter of personal preference. 

Canned pineapple, butter, cake mix.

How do you make a pineapple cobbler with cake mix? (step-by-step)

⭐ First, pour pineapple (undrained) into a baking pan or dish. 

⭐ Then, spread cake mix evenly over pineapple. 

⭐ Next, slice butter thinly and place it on top of cake mix. 

⭐ Finally, bake until the top is browned and the pineapple is hot and bubbling. 

Don’t drain the pineapple juice, just pour it all in!


Can you make pineapple dump cake ahead of time?

You can prepare the cobbler up to a few hours ahead of time and store in the fridge until ready to bake, or you can bake up to a few days ahead and serve cold later or reheat in the oven before serving.

Can I use fresh pineapple?

You can totally use fresh pineapple!  It makes it a little less dumpy and a little more traditional cobbler-ish, but it will be super delish.  You’ll want to use small diced pieces and cook until tender.

For added sweetness, sprinkle a few tablespoons of brown sugar over the pineapples before adding your cake mix. 

Can I use pie filling instead of canned pineapple?

You can absolutely use a large can of pineapple pie filling instead of the canned pineapple!  One can is typically enough, but if you like an extra fruity cobbler, go ahead and use two.

How do you serve pineapple dump cake?

You can serve dump cake hot out of the oven or chilled. Top it with ice cream (vanilla is our favorite!), whipped cream, or just enjoy as is.  If we’re out of ice cream and I don’t want to go through the motions of making whipped cream, sometimes I’ll pour a little cold heavy cream over top. Yum.

Bake until you get a beautiful golden crust on top.

Storage and leftovers

Should you refrigerate pineapple cobbler?

Leftovers should be covered and refrigerated for best results. If left at room temperature, they should be consumed within about 24 hours.  I suspect that won’t be a problem!

How long does pineapple dump cake last?

It will keep in the refrigerator for 3 – 4 days after baking. Cover tightly with a lid or foil before storing.

Can you freeze a dump cake?

You can freeze the cooked dish for several months!  Allow the cobbler to cool, then cover and store in the freezer. I like to let mine cool for an hour at room temp and then chill for several hours in the refrigerator before transferring to the freezer.  This will reduce the amount of moisture that is drawn out of the dish.

Thaw overnight in the refrigerator and reheat in the oven by covering with foil and baking at 350F oven for about 15 minutes, until warmed through. If the dish is still partially frozen, you may need to add time.

We like to use a combination of pineapple tidbits and pineapple chunks for variation, but you can use any canned pineapple you like, even crushed!


  • Use pie filling, or mix 1 – 2 tablespoons of brown sugar in with the pineapples to make it sweeter. 
  • Double the recipe and make it in a roasting pan for a larger group.
  • Make it a pineapple upside down cobbler by adding maraschino cherries
  • Go tropical by adding shredded coconut and crushed nuts. 

I love when it’s served warm right out of the oven, but my husband prefers his chilled!

Tips, tricks, and frequently asked questions

Why do they call it dump cake?

The name for this dessert is my least favorite part about it! It’s really a cobbler more than a cake, but it’s called as much because you use a cake mix for the crust and you just “dump” all the ingredients into a pan. 

What is another name for dump cake?

A dump cake is really just a cobbler, and feel free to call it as much when bringing to a friend’s party!

How does a dump cake work?

The secret to a great cake mix cobbler is making sure butter is evenly spread over the top. When it melts, the combination of cake mix + butter creates a delicious crust.

If you prefer to use melted butter, you can mix it in with the cake mix ahead and then put the wetted batter over the fruit. Just make sure whatever you do, do not leave areas without butter as you don’t want to end up with powdery dry bites. 


Pineapple Dump Cake is a classic dessert that is rich, buttery and so delicious. With only 5 ingredients and about 10 minutes of preparation, this is a dessert to bake and enjoy any day of the week.


We don’t wait for special occasions to make desserts, we enjoy them every day. From cookies to cakes to brownies, there’s always a sweet treat at our house. This Pineapple Dump Cake is one of my go-to desserts when I want something really easy. 


  • Crushed Pineapple ~ You will need 2 cans, undrained. 
  • Yellow Cake Mix ~ White cake mix works as well or even a spice mix to change things up. 
  • Brown Sugar ~ The brown sugar adds a bit of caramelized flavor to this simple dessert, try it!
  • Pecans ~ Use any nuts that you have on hand, I prefer pecans or walnuts.  Chop fine and they add a delicious crunchy texture to the cake. Of course they are optional. 
  • Butter ~ Don’t skimp on the butter and please use real butter, no margarine. 



  • Pour crushed pineapple with juice into a 9 x 13 – inch baking dish. Spread evenly. 


  • Top with dry cake mix in an even layer. 


  • Sprinkle chopped pecans over the cake mix. 


  • Next, top with the brown sugar. 


  • Melt the butter and drizzle evenly all over the cake. 


  • Bake for one hour or until  top is golden brown and pineapple is bubbly around the edges. 
  • Cool for about 20 minutes before serving. 

  • Top with vanilla ice cream if desired. 


  • Dump cake works with virtually any fruit filling. Our family loves apple dump cake. Cherry pie filling or a mix of pineapple and cherry are also great options.
  • Use different cake mix flavors for new and different combinations. 
  • Nuts are optional.
  • Keep it simple and skip the brown sugar and nuts. Just top the pineapple with cake mix and drizzle with butter. 


Pineapple Dump Cake is best warm from the oven. It will keep at room temperature 1 – 2 days covered with plastic wrap. 

Cover and refrigerate and it will keep about 3 days. 

Serve at room temperature, chilled or microwave for about 20- 30 seconds to warm it up.

Pineapple Cake Mix Cobbler

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Baking Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 12

Calories: 343kcal


  • 40 oz cans pineapple chunks (undrained)
  • 2 Tbsp brown sugar
  • 2 Tbsp cornstarch
  • ½ cup all purpose flour
  • 1 box yellow cake mix
  • 1½ sticks unsalted butter


  • Preheat oven to 400°.
  • Lightly grease a 9×12 baking dish.
  • In a medium bowl, combine pineapple, sugar, flour, and cornstarch. Mix until well combined and no lumps remain. Add to casserole dish and spread out evenly.
  • Spread out dry cake mix over top, spreading out evenly.
  • Cut butter in pieces and scatter evenly over the top of the cake mix.
  • Place dish in oven and bake for 45 minutes to 1 hour, or until the top is medium golden brown.
  • Let cool for at least 10 minutes. Serve with vanilla ice, if desired.


Calories: 343kcal | Carbohydrates: 56g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 317mg | Potassium: 146mg | Fiber: 2g | Sugar: 34g | Vitamin A: 400IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 1mg


My sweet, easy-to-make Pineapple Dump Cake is the rich, buttery, and quick dessert you need to make much more often! Full of delightful tropical pineapple flavor – this cake is just as delicious as it is easy!

Fruity, caramelized, and buttery – my pineapple dump cake is sure to be a new favorite!

If you’re anything like me, you love pineapple and pineapple desserts! Who doesn’t love that sweet, tropical flavor? It pairs so well here with the buttery cake. It gets topped with a sprinkling of brown sugar that turns into a slightly crunchy, caramelized crust on the top of the cake that’s simply divine!

Dump cakes are probably the easiest way to make a dessert – and this one is no exception! It takes just 5 minutes to throw this cake together. When it comes out of the oven, your family or guests will think you’ve spent hours creating it. They won’t know it’s from a box and you don’t have to tell them either – it can be our secret!


So Easy! My pineapple dump cake uses 4 ingredients and takes 5 minutes to bake – dessert has never been easier!

Full of Tropical Flavor! The sweet, tangy, floral pineapple is the star of the show here! That delicious flavor permeates through the entire cake and pairs wonderfully with the butter and brown sugar.

It’s a Family Favorite! Kids and adults will both adore my pineapple dump cake! It’s so delicious, it’s definitely going to become a new favorite!


My easy-to-make, delightful pineapple dump cake is so simple! It has just 4 easy ingredients – some of which you might already have!

  • Pineapple Tidbits – For this recipe you want either 1 large 40-ounce can of pineapple or 2 20-ounce cans. You can also use a combination of pineapple tidbits and crushed pineapple.
  • Boxed Cake Mix – The secret ingredient of this recipe is boxed cake mix! It makes this cake so easy. You can use either yellow or white cake mix – but I recommend against any other flavor.
  • Butter – You want to melt the butter for this recipe! I like to use a European style butter for the most delicious flavor.
  • Light Brown Sugar – The brown sugar is sprinkled over the top and creates a caramelized, slightly crunchy topping that’s just so good!


Dessert has never been easier than with my sweet, buttery pineapple dump cake! Make sure the butter is melted for the best results!

  1. Prep. Preheat your oven to 350°F (175°C)Generously butter or spray a 9×13 baking dish with non-stick cooking spray. Set aside.
  2. Layer the pineapple. In the bottom of your prepared, well-greased pan, add 40 ounces (1 40-ounce can or 2 20-ounce cans) of drained pineapple tidbits ((photo 1) or a combination of 1 can of pineapple tidbits and 1 can of crushed pineapple). Spread the pineapple out evenly out in the pan. Be sure to reserve the juice from one of the cans to add to the topping!
  3. Layer the cake mix. Add 1 15.25-ounce box of cake mix by sprinkling it evenly over the top of the pineapple (photo 2). Drizzle the reserved pineapple juice over the top of the cake mix layer (photo 3), then add ½ cup of melted butter (photo 4)Try to moisten as much of the surface of the cake mix as possible.
  4. Layer the brown sugar. Crumble ⅓ cup of light brown sugar over the top of the cake mix (photo 5), then cover the baking dish with a sheet of aluminum foil.
  5. Bake. Bake in the middle of the center rack of your oven at 350°F (175°C) for 45 minutes, then remove the aluminum foil and finish baking the pineapple dump cake for an additional 15 minutes. The top of your cake should be golden brown and slightly crunchy when done.
  6. Cool and serve.Remove from the oven when done and allow to cool slightly ((photo 6) about 10 minutes) before serving warm.

My incredible, buttery pineapple dump cake is best served for dessert with a big scoop of vanilla ice cream! You can also serve with some sweetened whip cream if you prefer! This cake is going to be such a crowd-pleaser! Enjoy!


Be sure to reserve the juice from the canned pineapple for this recipe!

  • You’ll be drizzling the juice over-top to help moisten and flavor the dry cake mix, so don’t toss it!
  • If you have access to ripe, fresh pineapple and want to use it for this recipe, buy a can of pineapple juice so you can still drizzle some juice over the top. Fresh, chopped pineapple is wonderful, but it likely won’t have the same amount of juices released as canned does.

Don’t stir the ingredients together before baking!

  • The beauty of this dump cake is that the butter and pineapple juice moisten the cake mix just enough, while also mixing with the brown sugar to create a sweet, crunchy topping. If it gets stirred or mixed you won’t get that lovely topping!

Be sure to generously butter or spray your baking dish for easier serving and clean-up!

  • The fruit, butter, and sugar can easily stick to the baking dish, so make sure you grease well to prevent it!

The aluminum foil is important in this recipe to prevent burning!

  • Because there’s a sugar and butter on top of this cake, and because it’s cooked for a longer amount of time, it’s necessary to use the foil so that the cake doesn’t scorch before it’s fully cooked on the inside!


If you happen to have extra of this delicious dump cake, you can simply cover the cooled cake tightly with plastic cling film or aluminum foil and refrigerate for up to 5 days!

This wonderful cake can also be pre-baked and frozen in advance! Once the cake is cooled, simply either wrap tightly with plastic cling film and aluminum foil, or if you can, gently transfer the contents to an airtight container. When ready to eat, defrost in your fridge overnight.


If you’re reheating leftovers, you can either bake in a 350°F (175°C) oven until heated through again (about 15-20 minutes) or reheat servings in the microwave at 30-second intervals until heated all the way through.

If reheating a frozen dump cake, it’s best to use the oven! Bake in a 350°F (175°C) oven for 15-20 mins until warmed all the way through.


Why is it called a dump cake?

Dump cake gets its name because the ingredients are literally all ‘dumped’ into a pan! This is what makes it super easy! Because of this, the dump cake is kind of like a cross between a cake and a cobbler, but it’s as delicious as the two combined!

Can I make a dump cake with gluten-free cake mix?

Sure! If you need this easy dessert to be gluten-free, just use a gluten-free boxed cake mix instead of a regular cake mix. Follow the rest of the instructions as normal and it’ll turn out lovely!

What other fruit goes well in a dump cake?

I would say any fruit might go well in a dump cake! Canned peaches or canned pie fillings are the most commonly used fruit for dump cakes.

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