Amish Pineapple Dump Cake Is the Laziest, Most Delicious Dessert You’ll Ever Make

The Anatomy of the Perfect Dump Cake

Great Amish pineapple dump cake has four essential components, all achieved through the magic of layering.

The Fruit: Crushed pineapple provides sweetness, acidity, and moisture. Its juice seeps upward during baking, transforming the dry cake mix into something magical. Do not drain it. The juice is essential.

The Cake Mix: Yellow cake mix is the classic choice. Its vanilla flavor complements the pineapple perfectly. Do not prepare the mix according to package directions; use it dry, straight from the box.

The Butter: Sliced butter melts into the dry cake mix, creating a golden, crispy, buttery topping. Do not use margarine; real butter provides the flavor and texture that makes this dessert sing.

The Magic: As the butter melts and the pineapple bubbles, they interact with the cake mix in ways that seem impossible. The cake mix does not become cake; it becomes something else entirely—crispy on top, gooey in the middle, utterly irresistible.

The Ultimate Amish Pineapple Dump Cake Recipe

Yield: 12 servings

Ingredients:

· 2 cans (20 oz each) crushed pineapple in juice (do not drain)
· 1 box (15.25 oz) yellow cake mix
· 1 cup (2 sticks) unsalted butter, sliced into thin pats
· Optional: 1 cup sweetened shredded coconut
· Optional: 1 cup chopped pecans or walnuts

Instructions:

Preheat: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.

Layer the Pineapple: Pour both cans of crushed pineapple with their juice into the prepared baking dish. Spread evenly across the bottom.

Add Optional Ingredients (If Using): If using coconut or nuts, sprinkle them evenly over the pineapple layer.

Sprinkle the Cake Mix: Sprinkle the dry cake mix evenly over the pineapple layer. Do not stir. Use your fingers or a spoon to distribute it as evenly as possible, covering all the fruit.

Top with Butter: Arrange the thin butter slices evenly over the cake mix. Cover as much of the surface as possible. The butter will melt and spread during baking.

Bake: Place the dish in the preheated oven. Bake for 45-55 minutes, until the top is golden brown and the edges are bubbly. The center should be set but still slightly gooey.

Cool: Let the dump cake cool for at least 15-20 minutes before serving. This allows it to set and makes serving easier.

Serve: Scoop into bowls. Serve warm, preferably with vanilla ice cream or whipped cream.

The Pineapple Question

Crushed pineapple is the classic choice. But variations exist.

Crushed Pineapple: The standard. The small pieces distribute evenly throughout the bottom layer. The juice provides the necessary moisture.

Pineapple Chunks: Larger pieces create more texture. If using chunks, crush them slightly with a fork before adding to the dish.

Pineapple in Heavy Syrup: Sweeter than juice-packed. Use if you want a sweeter result. You may want to reduce the butter slightly.

Fresh Pineapple: You can use fresh pineapple, but you will need to crush or finely chop it and add about ½ cup of pineapple juice or water to provide sufficient moisture.

The Cake Mix Selection

Yellow cake mix is canonical. But other flavors work beautifully.

Yellow Cake Mix: The classic. Vanilla flavor complements pineapple perfectly.

White Cake Mix: Slightly less rich, still delicious. The flavor is more neutral.

Butter Recipe Cake Mix: Extra buttery flavor. Excellent choice.

Lemon Cake Mix: Lemon and pineapple are a classic pairing. The lemon brightens the pineapple even further.

Pineapple Cake Mix: If you can find it, this doubles down on the pineapple flavor.

Gluten-Free Cake Mix: Use a 1:1 gluten-free yellow cake mix. The texture may be slightly different but still delicious.

The Butter Debate

Butter is essential. But how much and what kind?

Salted vs. Unsalted: Either works. If using salted butter, you may want to reduce any additional salt. The pineapple and cake mix provide plenty of sweetness.

Margarine: Do not use margarine. It contains water and will not create the same crispy, buttery topping. Real butter is non-negotiable.

Amount: One cup (two sticks) is the standard. This provides enough fat to saturate the cake mix and create a crispy topping. Reducing the butter results in a drier, less luxurious dessert.

Temperature: Cold butter is easier to slice into thin pats. It will melt evenly during baking.

The Optional Add-Ins

The classic recipe is perfect. But add-ins take it to another level.

Coconut: Sprinkle 1 cup sweetened shredded coconut over the pineapple before adding the cake mix. The coconut toasts during baking, adding texture and tropical flavor.

Pecans or Walnuts: Sprinkle 1 cup chopped nuts over the pineapple. They add crunch and richness.

Both: Coconut and pecans together create a German chocolate cake vibe. Highly recommended.

Maraschino Cherries: Scatter ½ cup drained maraschino cherries over the pineapple for a retro, pineapple-upside-down-cake feel.

The Serving Question

Dump cake is best served warm, but it is delicious at any temperature.

With Ice Cream: Vanilla ice cream is the classic accompaniment. The cold, creamy ice cream contrasts with the warm, gooey cake.

With Whipped Cream: Lighter than ice cream, still delicious. Add a sprinkle of cinnamon or nutmeg.

With Nothing: The cake is perfectly delicious on its own. Do not feel obligated to dress it up.

**The Make-Ahead Advantage

Dump cake is best fresh from the oven, but it can be made ahead.

Bake and Reheat: Bake the dump cake completely, cool, cover, and refrigerate for up to 2 days. Reheat in a 350°F oven, covered, for 15-20 minutes until warm.

Assemble and Refrigerate: Assemble the unbaked dump cake, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time.

Freeze: Baked dump cake freezes reasonably well. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warm.

The Flavor Universe: Infinite Dump Cake Variations

The pineapple version is canonical. But once you understand the method, the possibilities are endless.

Cherry Dump Cake:

Use 2 cans cherry pie filling instead of pineapple. Proceed with yellow cake mix and butter. This is the classic, diner-style cherry dump cake.

Peach Dump Cake:

Use 2 cans sliced peaches in heavy syrup (do not drain). Proceed with yellow cake mix and butter. Add cinnamon to the cake mix for extra warmth.

Apple Dump Cake:

Use 2 cans apple pie filling. Add 1 teaspoon cinnamon to the cake mix. This is apple crisp, simplified.

Blueberry Dump Cake:

Use 2 cans blueberry pie filling. Lemon cake mix pairs beautifully with blueberry.

Pumpkin Dump Cake:

Use 1 can (15 oz) pumpkin puree and 1 can (12 oz) evaporated milk, mixed with ½ cup sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves. Pour into the dish. Sprinkle with yellow cake mix and butter. This is pumpkin pie, deconstructed.

Chocolate Cherry Dump Cake:

Use 2 cans cherry pie filling. Use chocolate cake mix instead of yellow. This is Black Forest dump cake.

Strawberry Dump Cake:

Use 2 cans strawberry pie filling. Use white cake mix. This is summer in a pan.

The Three-Ingredient Magic

The beauty of this recipe is its simplicity. Three ingredients. No stirring. No mixing. No fuss.

But those three ingredients transform in the oven into something far greater than the sum of their parts. The pineapple caramelizes slightly around the edges. The cake mix absorbs butter and juice, becoming simultaneously crispy and gooey. The butter creates a golden, buttery crust that shatters when you bite into it.

It is alchemy. It is magic. It is the kind of dessert that makes people ask, “How did you make this?” and when you tell them, they do not believe you.

The History of Dump Cakes

The first dump cake recipes appeared in the 1950s, shortly after cake mixes became widely available. Companies like Duncan Hines and Pillsbury published recipe booklets encouraging home cooks to use their products in creative ways. The dump cake was born of this convenience-cooking era.

The name “dump cake” comes from the method: you dump the ingredients into a pan. No mixing bowl required. No cleanup beyond the pan and a can opener.

By the 1970s, dump cakes were a staple of community cookbooks and church suppers across America. Every region developed its own variations. The South favored peach and pecan. The Midwest loved cherry and coconut. The Northwest experimented with berries.

The Amish connection is somewhat apocryphal. Amish communities are known for from-scratch cooking, not convenience foods. But the recipe’s simplicity and generosity—it feeds a crowd, uses basic ingredients, requires no special equipment—aligns with Amish values. The name stuck because it sounds wholesome and rustic.

The Budget-Friendly Advantage

Dump cake is not only easy; it is cheap. Canned pineapple, cake mix, and butter are all inexpensive, shelf-stable ingredients that most cooks already have on hand.

Cost Per Serving: Approximately $0.50 per serving, depending on butter prices. This is one of the most economical desserts you can make.

Pantry Staples: Keep canned pineapple and cake mix in your pantry, butter in your freezer, and you are always 45 minutes away from dessert.

Feeds a Crowd: A 9×13 pan serves 12 people generously. Perfect for potlucks, family gatherings, and church suppers.

The Leftover Strategy

Leftover dump cake is delicious, but it does not keep forever.

Room Temperature: Cover and store at room temperature for up to 2 days. The topping may soften slightly.

Refrigerator: Store in the refrigerator for up to 5 days. The texture becomes more pudding-like, which some people prefer.

Reheat: Individual portions reheat beautifully in the microwave for 30-45 seconds. For larger portions, reheat in a 350°F oven, covered, until warm.

Leftover Magic: Crumble leftover dump cake over vanilla ice cream for an instant sundae. Use it as a topping for yogurt or oatmeal.

Troubleshooting: When Dump Cakes Go Wrong

The Top Is Burnt, the Bottom Is Raw: Your oven runs hot, or you did not use enough butter. Next time, tent with foil during the last 15 minutes and ensure the cake mix is fully covered with butter.

The Cake Mix Is Still Dry in Spots: You did not distribute the butter evenly. Next time, use more butter pats and arrange them to cover as much surface area as possible.

The Dump Cake Is Soggy: You used too much pineapple juice, or you did not bake long enough. Next time, drain one can of pineapple slightly, or bake 5-10 minutes longer.

The Dump Cake Is Dry: You did not use enough butter, or you overbaked it. Next time, use the full cup of butter and check for doneness earlier.

The Dump Cake Stuck to the Pan: You did not grease the pan sufficiently. Next time, grease generously, even though the butter should prevent sticking.

The Dump Cake Is Bland: You used a low-quality cake mix or forgot the salt. Next time, use a quality brand and consider adding a pinch of salt to the cake mix.