Crockpot Pineapple Dump Cake
Crockpot pineapple dump cake is the easiest dessert you can make with pantry staples. You layer crushed pineapple, cake mix and butter, then let the slow cooker do the rest. The result is a sweet, jammy bottom with a golden, buttery top.
Crockpot Pineapple Dump Cake
Course: DessertDifficulty: Easy10
servings10
minutes2
hours30
minutesCrushed pineapple, dry cake mix and butter are layered in the slow cooker and bake without stirring. The pineapple turns jammy while the top turns golden and buttery.
Ingredients
2 cans (20 oz each) crushed pineapple in juice, undrained
1 box (15.25 oz) yellow cake mix
3/4 cup (1 1/2 sticks) unsalted butter, thinly sliced
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans or walnuts
1/2 tsp ground cinnamon
1/4 cup packed brown sugar
1 tsp vanilla extract
Pinch of salt
Vanilla ice cream or whipped cream, for serving
Directions
- Spray a 6-quart slow cooker well with nonstick spray, including the sides.
- Pour both cans of crushed pineapple with their juice into the bottom. Spread it into an even layer.
- Stir the vanilla, brown sugar and a pinch of salt into the pineapple.
- Sprinkle the dry cake mix evenly over the fruit. Do not stir. Gently pat it down so no big clumps remain.
- Scatter the coconut and nuts over the cake mix, then dust with cinnamon.
- Lay the butter slices across the whole surface, covering as many dry spots as you can. Dry patches stay powdery after cooking.
- Place a clean kitchen towel across the top of the cooker, then set the lid on to catch condensation.
- Cook on HIGH for 2 to 2 1/2 hours or on LOW for 4 hours. It is ready when the edges bubble and the top is golden with no powdery spots.
- Turn off the heat, remove the lid and towel, and let it rest 15 minutes so the fruit thickens.
- Scoop into bowls and top with ice cream or whipped cream.
Notes
- Use a white or butter cake mix if you prefer. Cherry pie filling swaps in for one can of pineapple for a classic combo. Leftovers keep in the fridge for 4 days in a covered container. Reheat individual portions in the microwave for 30 seconds. This dessert does not freeze well because the topping turns soggy.
Why a dump cake suits the slow cooker
A dump cake is built on a simple trick. The fruit releases juice, and that juice steams the dry cake mix from below while the melting butter browns it from above. No eggs, oil or mixing are needed, so you skip the bowl entirely.
The slow cooker gives steady, gentle heat that keeps the pineapple from scorching. In the oven the edges can burn before the middle is done. Here the whole dessert bakes evenly and stays warm until you serve it. This is also the most forgiving dessert in the book. Nobody is judging a dump cake on its looks, and everyone who tries it asks for the method.
What to buy
Crushed pineapple: Choose pineapple packed in juice, not heavy syrup. The juice is what hydrates the cake mix, and syrup makes the dessert too sweet.
Cake mix: A standard yellow box is the best choice. Do not prepare it. You use the powder dry, straight from the box.
Butter: Use unsalted so you control the salt. Cold butter cut into thin slices covers more surface than a few thick pats.
Coconut and nuts: These are optional but add a crunchy, toasty layer. Chopped pecans and shredded coconut are the classic pairing with pineapple. Cinnamon: Just a small dusting adds a warm note that rounds out the sharp pineapple, and it makes the whole dessert smell like a bakery while it cooks.
Tips for a golden top
Cover every dry spot: The most common mistake is leaving patches of mix with no butter. Those spots bake into dry, chalky bits. Slice the butter thin and fill the gaps.
Use the towel under the lid: Steam condenses on the lid and drips back down. A towel catches it so the top turns golden instead of soggy.
Let it rest: The pineapple is very hot right out of the cooker. Fifteen minutes with the lid off lets the juices thicken so the dessert scoops cleanly. Choose the right size cooker: A 6-quart oval slow cooker gives a thin layer that bakes through in about two hours. A smaller round pot piles the layers higher and needs more time.
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Swaps and variations
Try one can of pineapple and one can of cherry pie filling for a classic combination. A spice cake mix gives it a warm fall flavor. For a dairy-free version, use vegan butter sticks, which melt and brown well.
Do not stir the cake mix into the fruit. Mixing it turns the dessert into a heavy, gummy pudding instead of a layered cake with a crisp top. For a tropical twist, swap half of the pecans for macadamia nuts and add a handful of white chocolate chips on top for the last 20 minutes. For a lighter dessert, use a sugar-free cake mix and cut the brown sugar in half.
Serving ideas
Serve this dump cake warm in small bowls with a scoop of vanilla ice cream melting over the top. It works well at potlucks because you can carry the cooker straight to the table. A little whipped cream and a few toasted coconut flakes dress it up for company. It also pairs well with a scoop of coconut ice cream, and a few fresh mint leaves on top look pretty if you are serving it to guests. Leftovers make a good breakfast with plain yogurt.
Storing leftovers
Cool the leftovers, cover them, and store in the fridge for up to 4 days. The topping softens over time but the flavor stays good.
Reheat single servings in the microwave for 30 seconds, or warm a larger portion in a 300°F oven for 15 minutes to bring back some crispness. Freezing is not recommended since the topping turns watery when thawed.
Crockpot Pineapple Dump Cake at a glance
- Prep time: 10 minutes
- Cooking time: 2 hours 30 minutes
- Servings: 10 servings
- Ingredients: 10, led by (20 oz each) crushed pineapple in juice, box (15.25 oz) yellow cake mix, (1 1/2 sticks) unsalted butter, sweetened shredded coconut
Tips for Crockpot Pineapple Dump Cake
Use a white or butter cake mix if you prefer. Cherry pie filling swaps in for one can of pineapple for a classic combo. Leftovers keep in the fridge for 4 days in a covered container. Reheat individual portions in the microwave for 30 seconds. This dessert does not freeze well because the topping turns soggy.
Crockpot Pineapple Dump Cake FAQ
How long does Crockpot Pineapple Dump Cake take?
Crockpot Pineapple Dump Cake takes 2 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Crockpot Pineapple Dump Cake serve?
This recipe makes 10 servings.
What do I need to make Crockpot Pineapple Dump Cake?
10 ingredients, led by (20 oz each) crushed pineapple in juice, box (15.25 oz) yellow cake mix, (1 1/2 sticks) unsalted butter, sweetened shredded coconut. Amounts are in the recipe card above.
