Can You Make Pineapple Casserole With a Box Cake Mix?
Yes. Canned pineapple, a box of dry cake mix, and butter make an easy 9-by-13-inch fruit dessert commonly called pineapple dump cake. The ingredients are layered in a baking dish rather than mixed into a batter. As it bakes, the fruit bubbles underneath while the cake mix and butter form a golden, crumbly top.
There is one naming wrinkle: traditional Southern pineapple casserole is usually a savory side dish made with pineapple, cheese, and buttery crackers. A cake-mix version is a sweet dessert, closer to a cobbler. If you are looking for a pineapple dessert, though, a box mix is a convenient way to make one.
Easy Pineapple Dump Cake With Cake Mix
This version uses undrained crushed pineapple, yellow cake mix, and melted butter. Pecans and brown sugar are optional. Use two cans of pineapple that total about 40 ounces, and keep the juice in the cans. That liquid helps moisten the cake mix as the dessert bakes.
Ingredients
- Butter or nonstick cooking spray, for greasing the pan
- Two 20-ounce cans crushed pineapple in juice, undrained
- 1 box (about 15.25 ounces) yellow cake mix
- 1 cup (2 sticks) unsalted or salted butter, melted
- 2 to 3 tablespoons packed brown sugar, optional
- ½ cup chopped pecans, optional
Instructions
- Heat the oven to 350°F. Grease a 9-by-13-inch baking dish.
- Pour both cans of crushed pineapple, including their juice, into the dish. Spread the fruit into an even layer.
- If using brown sugar or pecans, sprinkle them over the pineapple.
- Scatter the dry cake mix evenly over the fruit. Do not stir it into the pineapple.
- Drizzle the melted butter slowly over the cake mix, covering as much of the surface as you can.
- Bake for 45 to 55 minutes, until the top is golden and the fruit is bubbling around the edges. If parts of the cake-mix layer still look powdery, bake a little longer, checking every few minutes.
- Let the dessert rest for at least 15 minutes before serving. The fruit filling will be very hot straight from the oven.
Ovens and pans vary, so use the color and bubbling as cues rather than relying on the clock alone. The top should look baked, not dusty, and the pineapple should be hot and bubbling.
Yellow vs. White Cake Mix
Yellow cake mix is a natural choice for pineapple dump cake. Its buttery, vanilla-like flavor pairs well with sweet-tart pineapple, and the finished topping has a warm golden color. It is the best option if you want a dessert with a familiar, rich cake flavor.
White cake mix works, too. It tends to have a milder flavor and gives the topping a paler appearance. Choose it if you prefer a more neutral cake layer or want the pineapple flavor to stand out. Either kind can produce a good dessert; the difference is mainly flavor and color, not whether the recipe will work.
Spice cake mix can make a more assertive version, but its flavor may compete with the fruit. If you want a simple pineapple cake-mix dessert, yellow or white is the safer choice.
Using Crushed or Sliced Pineapple
Crushed pineapple spreads evenly and gives each serving plenty of fruit. It is the easiest option for a crushed pineapple dump cake, especially when you want a spoonable dessert with pineapple throughout.
Sliced or tidbit pineapple can also be used. Arrange the pieces in an even layer so there are no large gaps, and expect the finished dessert to have more distinct pieces of fruit. If you use pineapple packed in syrup, the result will be sweeter than pineapple packed in juice. The liquid in the can contributes moisture, so draining the fruit can leave the topping drier.
For the most consistent result, use two cans that total about 40 ounces. If your cans are a different size, keep roughly the same amount of fruit and liquid rather than adding extra juice just to fill the pan.
Butter Makes the Topping
Butter helps the dry cake mix bake into a crisp, crumbly topping. Melted butter is easy to distribute, but pour it slowly and spread it over as much of the surface as possible. Areas that receive little butter may remain dry or powdery.
You can also cut cold butter into thin slices and lay them across the cake mix. This method takes less preparation, though the slices may not cover every spot as evenly. Whichever approach you use, avoid stirring the layers together. The dessert is meant to bake in layers, with the pineapple below and the cake topping above.
The recipe uses 1 cup of butter, or 2 sticks. Reducing the amount may leave more dry mix on top. If a few small pale patches remain after baking, they can be spooned aside when serving, but an even butter layer helps prevent them.
Adding Cinnamon, Nuts, or Citrus Zest
Small additions can change the flavor without making the recipe complicated.
- Cinnamon: Stir about ½ teaspoon into the dry cake mix before sprinkling it over the pineapple. This makes a cinnamon pineapple dump cake with a warmer, spiced flavor.
- Pecans: Scatter ½ cup chopped pecans over the fruit or cake mix. They toast as the dessert bakes and add crunch. Walnuts can be used in the same way.
- Brown sugar: Sprinkle 2 to 3 tablespoons over the pineapple for a deeper, molasses-like sweetness. It is optional; the canned fruit and cake mix are already sweet.
- Orange, lemon, or lime zest: Add 1 to 2 teaspoons of finely grated zest to the pineapple and stir it through the fruit before adding the cake mix. Orange zest adds a sweet citrus note, while lemon and lime make the fruit taste brighter. Use only the colored outer peel, not the bitter white pith.
You can combine a little cinnamon with orange zest, or pair lime zest with pecans. Keep additions modest so the pineapple remains the main flavor.
Serving and Storing the Dessert
Pineapple dump cake is good warm, when the fruit is soft and the topping is crisp. Serve it on its own or with vanilla ice cream or whipped cream. Because the fruit layer is juicy, the dessert is easiest to scoop rather than cut into neat slices.
Let leftovers cool, then cover and refrigerate them within two hours. Keep them refrigerated and use within three to four days. Reheat individual portions in the microwave, or warm a larger portion in a 325°F oven until heated through. The topping will soften in the refrigerator, though reheating in the oven can restore some of its crispness.
A Reliable Box-Mix Pineapple Dessert
A box of yellow cake mix, two cans of undrained pineapple, and 1 cup of butter are enough to make a straightforward 9-by-13-inch dessert. Yellow cake mix gives the topping a richer, golden flavor, while white cake mix provides a milder alternative. Pecans, brown sugar, cinnamon, or citrus zest are easy additions, but none is required. Keep the layers separate, distribute the butter well, and bake until the top is golden and the fruit bubbles.
