Description
Strawberry Pineapple Dump Cake is the easiest tropical-style dessert I make when I want big flavor with almost no effort. Sweet strawberry filling and juicy crushed pineapple bubble into a jammy layer while a buttery yellow cake topping turns golden and crisp. It’s perfect for potlucks, family dinners, and cozy weekends—especially served warm with vanilla ice cream or whipped cream.
Ingredients
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 can (21 oz) strawberry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1 cup (2 sticks / 225 g) unsalted butter (1 stick melted + 1 stick thinly sliced)
- 1/2 cup chopped pecans (optional)
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt (optional, helps balance sweetness)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Pour the crushed pineapple with its juice into the dish and spread into an even layer.
- Spoon the strawberry pie filling over the pineapple and spread gently. Do not stir the layers.
- Sprinkle the dry yellow cake mix evenly over the fruit, covering the surface completely.
- Drizzle 1 stick (1/2 cup) melted butter evenly over the cake mix.
- Slice the remaining 1 stick (1/2 cup) butter very thin and scatter the slices across the top to cover any dry spots.
- If using, sprinkle pecans and cinnamon over the top.
- Bake 45–50 minutes, until the top is deeply golden and the fruit is bubbling around the edges.
- Cool 15 minutes before serving so the filling thickens slightly.
Notes
Butter coverage is the secret—thin slices help prevent dry patches of cake mix. For a less-sweet version, use strawberry pie filling labeled “no sugar added” or swap in 3 cups sliced fresh strawberries tossed with 2–3 tbsp sugar and 1 tbsp cornstarch. Add shredded coconut for extra tropical flavor. Store leftovers covered in the fridge up to 4 days. Reheat single servings 20–30 seconds in the microwave or warm the dish in a 300°F (150°C) oven until heated through.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg