Pineapple Upside Down Dump Cake Recipe

This Pineapple Upside Down Dump is such an easy spin on a classic holiday dessert. The layers of warm brown sugar, pineapples, cherries, and delicious yellow cake makes this a dessert that is sure to wow a crowd!

I love serving this for holidays, pot lucks, and large gatherings. It takes virtually no time to throw everything into one dish, bake and go!

How to make Pineapple Upside Down Cake

This recipe works best in a 9×13 cake pan, spray with non-stick spray and set aside.

The next thing you want to do is open your cans of pineapple and place a paper towel inside a strainer, then dump the crushed pineapple into the strainer.

This step is important because the pineapple needs to be as dry as possible in order to cook correctly with the brown sugar and cake mix.

Now it’s time to start dumping, grab your pan and add melted butter, then brown sugar, cherries, the pineapple, cake mix, and finally top with more melted butter.

Put the pan straight into the oven and bake at 350 degrees for 40-45 mins.

Prep time: 10 mins Cook Time: 40 mins Yield: 12


  • 5 tablespoons butter melted
  • ¾ cup light brown sugar packed
  • 10 ounce jar maraschino cherries (about 30) drained
  • 2 (20 ounce) cans crushed pineapple well drained
  • 15.25 ounce box yellow cake mix
  • ¾ cup butter melted


  1. Spray a 9×13 pan with non-stick spray
  2. Open the pineapple and begin to drain in a strainer and leave
  3. In your pan add in 5 tablespoons of melted butter followed by ¾ cup brown sugar
  4. Add the cherries and spread them out evenly
  5. Grab the crushed pineapple and spread out on top of the cherries
  6. Sprinkle the entire cake mix and flatten it out with your hands so it is flat in the pan
  7. Drizzle ¾ cup melted butter over the cake mix
  1. Bake in the oven at 350 degrees for 40-45 mins until the edges are golden brown