Pineapple Upside-Down Dump Cake

Total Time

Prep: 10 min. Cook: 2 hours + standing


10 servings

Updated: Oct. 05, 2023
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


  • 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


  1. 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.
  2. Cook, covered, on high 2 hours, or until fruit mixture is bubbly. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.)
  3. 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.
  • Nutrition Facts

    1/2 cup: 455 calories, 22g fat (10g saturated fat), 37mg cholesterol, 418mg sodium, 66g carbohydrate (47g sugars, 1g fiber), 3g protein.