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Pineapple Upside-Down Dump Cake

This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Dallas, Texas
  • Total Time
    Prep: 10 min. Cook: 2 hours + standing
  • Makes
    10 servings


  • 3/4 cup butter, divided
  • 2/3 cup packed brown sugar
  • 1 jar (6 ounces) maraschino cherries, drained
  • 1/2 cup chopped pecans, toasted
  • 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
  • 1 package yellow cake mix (regular size)
  • Vanilla ice cream, optional


  • In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top.
  • Cook, covered, on high until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.)
  • Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

Test Kitchen tips
  • Let the cake stand, uncovered, after cooking to allow the steam to escape. As it cools, the cake and the saucy pineapple mixture set up a bit.
  • Sprinkle the cake mix in an even layer over the pineapple. If it’s piled high in the center, the middle of the cake may be undercooked.
  • A large slow cooker is used to keep the ingredient layers thin and promote even cooking.

  • Editor's Note
    To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Nutrition Facts
    1/2 cup: 455 calories, 22g fat (10g saturated fat), 37mg cholesterol, 418mg sodium, 66g carbohydrate (47g sugars, 1g fiber), 3g protein.

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