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Amish Pineapple Dump Cake
No mixing. No fuss. Just layer, bake, and enjoy the most comforting dessert you have ever made.
Ready in under 1 hour · Feeds 12
No Mixing. No Fuss. Just Layer & Bake.
Sweet pineapple on the bottom. Golden, buttery cake topping on top. One pan, three ingredients, zero stress.
Just 3 Pantry Ingredients
⚠ Do NOT drain the pineapple. The juice is the whole secret.
Pour the Pineapple
Lightly grease a 9×13 inch baking dish. Pour the entire can of crushed pineapple — juice and all — into the dish. Spread into an even layer.
⚠ Every drop of juice stays in the pan. No draining.
Spread the Dry Cake Mix
Open the box of yellow cake mix and sprinkle it evenly over the pineapple layer. Cover the surface completely. Do not stir or mix the layers.
The layers stay separate — that is what creates the soft bottom and crispy top.
Drizzle the Butter
Slowly drizzle ½ cup of melted unsalted butter over the cake mix. Aim for even coverage across the entire surface.
Pro tip: Place thin butter pats in a grid instead of drizzling for more even golden coverage.
350°F · 45–50 Minutes
Bake until the top is deep golden brown and the pineapple is bubbling around the edges. Your kitchen will smell incredible.
Rest 10 minutes before serving so the layers set slightly.
Never Drain the Pineapple
The juice soaks upward through the dry cake mix during baking, creating a soft, almost custardy layer underneath the golden topping.
It is the only step that can ruin this recipe — and the easiest to get right.
Drain it and you lose the magic layer. Keep it and the dessert is perfect.
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