This easy Crushed Pineapple Dump Cake Recipe is sure to become a favorite. While most dumps cakes are made in a baking dish, this pineapple dump cake is made in a bundt cake or angel food cake pan.
With just two ingredients that are easily stored in the pantry, you will always have the ingredients on hand to make this moist and delicious pineapple angel food dump cake.
I know dump cake is a kind of rough name, but it just refers to dumping the ingredients together and baking. While this crushed pineapple dump cake recipe can't get much easier, as it only has two ingredients, it is mixed. I guess it is only a dump cake in name then.
Crushed Pineapple Dump Cake Recipe: Making
Preparing the batter for your Crushed Pineapple Dump Cake could not be any easier. Just mix together a boxed angel food cake mix and a can of crushed pineapple. The batter will expand rapidly, and just needs to be dumped into an ungreased non-stick bundt pan (or true angel food cake pan if you have one) and baked.
Printable recipe card below.
How to Cool Angel Food Cake
While mixing the easy pineapple dump cake together is super simple, there is one trick to getting outstanding results when making the cake. As soon as the pineapple dump cake comes out of the oven, it should be inverted over a small glass bottle to fully cool. This is how to cool angel food cake, and an angel food cake mix is used in making this crushed pineapple cake recipe.
Don't let this step get you nervous, it is not a big deal at all. The reason it is done is to keep the air in the pineapple angel food dump cake. We don't want our nice spongy cake to deflate do we?
Pineapple Dump Cake: Quick Video
A quick showing how easy it is to make this pineapple dump cake. Flipping it to cool is quite simple.
(video moved to recipe below)
Once fully cool, run a silicone spatula or pick around the cake to help separate it from the pan and invert onto a cake plate. I like to serve Crushed Pineapple Dump cake simply with whipped cream and a few pineapple chunks.
If this is not the style of dump cake you are looking for, try one of these:
- Caramel Apple Dump Cake
- Chocolate Cherry Dump Cake with Fudge Layer
- Peach Dump Cake
- Strawberry Dump Cake
- Blueberry Dump Cake
- Pumpkin Dump Cake
Crushed Pineapple Dump Cake Recipe
- 1 box angel food cake mix
- 20 oz can of crushed pineapple
- Preheat oven to 325 degrees.
- Mix the crushed pineapple and angel food cake mix together well, then dump into a non-stick bundt pan.
- Bake on lower rack of oven for 40-46 minutes, until top is golden brown and not sticky to the touch.
- Invert the bundt pan over a glass bottle. Leave upside down until fully cool, then used silicone spatula or pick to loosen the cake from the pan. Invert the pineapple dump cake over a cake plate to release.
- To Serve: Slice with serrated knife in sawing motion. I suggest serving with whipped cream and chunks of pineapple.
Mary Jo Wright says
I have a question when putting the cake over a bottle to cool off what stops it from falling out of the pan? Thanks in advance.
Robin Gagnon says
The pan is not greased when making angel food cake (even a boxed one). It holds in place, but does pop out pretty easy when pushed away from edges with spatula once cool. Cooling this way ensures a nice airy sponge to the cake.
So light, so fluffy, and so stinking yummy!! This is exactly what I need to let myself pretend there isn't a blizzard going on and transport myself to the tropics!
Virginia Busch says
I have made this cake dozens of times. I use a 9 X 13 cake pan. I do not grease the pan and I bake it at 350 for about 25 to 30 minutes. everyone loves it and is a fabulous cake for someone on a diet. I serve it with whip cream on the side for those who are not dieting.
Turning it upside down on a bottle did not work. It fell out. No I did not spray or grease it.
Robin Gagnon says
Hmm... I wonder why. That has never happened to me.
First time trying a two-ingredient recipe. I made sure I used Betty Crocker Angel Food mix that requires only water. I mixed a can of Dole crushed pineapple with the cake mix, poured it into an ungreased nonstick Bundt pan and baked for about 45 minutes at 325. I put the cake on a bottle to cool as directed. After it cooled, I cut along the edges of the pan to loosen it, and the cake came right out. It was, however, not a firm, sliceable cake. It’s delicious, my husband loves it, but it serves up as a dish of crumbs not sliced cake. What did I do wrong?
Nicki Newfield says
I have made this recipe three times in a Angel Food cake pan. The first time it came out well and was tasty. The second time there was a major reaction from the ingredients and in the oven the cake spilled a little over the top, then sank. Yesterday so much of the cake spilling a lot over. I tried doing the bottle trick but the cake fell out. I put it all together in the pan and cooled it before putting it in the fridge. When cold I inverted onto a plate and it looked pretty decent. It tasted wonderful.
Letting it cool upside down worked for barely three minutes before half of it fell out the Bundt pan and sine the rest off the bottle and onto the floor. Completely un-greased pan. Highly disappointed that 2/3 of the cake had to get thrown away.
Can this recipe made with a yellow box cake mix and will I need to grease my bundt pan.
Robin Gagnon says
It don't think it will come out like this with any other mix than angel food, because that has so much rising agent in it to make it extra airy. The acid in the pineapple activates it.
Pineapple in heavy syrup or it’s own juice?
Also, I assume no water, just pineapple and cake mix?
Robin Gagnon says
In it's own juices and yes, just the can and box of cake mix.