Here’s a classic recipe you’ll love:
🍍 Pineapple Cream Cheese Dump Cake
Servings: 10–12
Prep time: 10 minutes
Bake time: 45–50 minutes
Ingredients:
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1 (20-oz) can crushed pineapple, with juice
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1 (21-oz) can pineapple pie filling (or use another fruit pie filling if desired)
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1 (8-oz) package cream cheese, cut into small cubes
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1 box yellow cake mix (15.25 oz)
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½ cup (1 stick) unsalted butter, melted
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Optional: ½ cup sweetened shredded coconut or chopped pecans for topping
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Add pineapple:
Dump the crushed pineapple (juice and all) evenly into the bottom of the dish. Spoon the pineapple pie filling evenly over the crushed pineapple layer. -
Add cream cheese:
Distribute the cream cheese cubes evenly over the fruit layer. Don’t stir — just scatter them. -
Add cake mix:
Sprinkle the dry cake mix evenly over the top of everything. -
Add butter:
Pour the melted butter evenly over the cake mix. Try to cover as much dry mix as possible — this helps form that golden, crisp topping. -
Optional toppings:
Sprinkle with shredded coconut or chopped pecans if using. -
Bake:
Bake 45–50 minutes, or until the top is golden brown and the edges are bubbly. -
Cool & serve:
Let it cool for about 15 minutes before serving. It’s delicious warm or chilled — and even better with vanilla ice cream or whipped cream.
Tips:
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You can replace pineapple pie filling with cherry or peach for a fruity twist.
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If you like it creamier, swirl softened cream cheese into the pineapple layer before baking.
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Store leftovers in the fridge for up to 4 days.
Would you like me to give you a from-scratch version (without boxed cake mix) too? It’s easy to make and tastes even more homemade.
