Lemon pineapple dump cake is an easy and delicious dessert that combines bright lemon flavor with sweet pineapple. It’s a no-fuss treat you can assemble in minutes and bake in under an hour—perfect for potlucks, backyard barbecues, or whenever you want a quick crowd-pleaser.
Sunny lemon and tropical pineapple are a natural pairing for warm-weather menus. This recipe layers crushed pineapple and tidbits with lemon curd, tops it with dry cake mix, and finishes with thin pats of butter for a crisp, golden topping. Using a yellow cake mix preserves the bright color while letting the lemon curd provide the primary citrus note.
Serve warm with vanilla ice cream, whipped cream, or Cool Whip for an extra-special finish. It’s also wonderful alongside grilled lemon chicken and simple sides, but this cake truly shines on its own.
🍍 Ingredients:
- 20 oz can crushed pineapple (juice included)
- 1 cup pineapple tidbits or diced pineapple chunks (drained)
- 12 oz jar lemon curd (homemade or store-bought)
- 1 package yellow cake mix (or white / lemon / gluten-free mix)
- ½ cup salted butter, cold and sliced very thin
Substitutions and Variations:
- For a pineapple-upside-down look, arrange pineapple rings and cherries on top before baking.
- Use jarred lemon curd or lemon pie filling if you prefer; homemade curd has the freshest flavor.
- Swap pineapple for other fruits—blueberries, cherries, or strawberries work well. Use canned pie filling for the simplest version.
How to Make the Best Lemon Pineapple Dump Cake
Step 1: Preheat oven to 350°F (175°C). Spread the crushed pineapple and pineapple tidbits evenly across the bottom of a 9×13-inch baking pan.
Step 2: Spoon the lemon curd over the pineapple and spread gently to cover.
Step 3: Sprinkle the dry cake mix evenly over the lemon curd layer.
Step 4: Place very thin slices or pats of cold butter across the top to cover as much of the dry cake mix as possible.
Step 5: Bake for about 40 minutes, until the filling bubbles around the edges and the topping is browned. Let the cake rest 15 minutes before scooping and serving.
Recipe Tips for Lemon Pineapple Dump Cake
- Let the cake rest for 10–15 minutes to avoid a runny texture when you scoop it.
- Serve warm or cold—both are delicious.
- If you can’t find tidbits, chop canned pineapple chunks or use fresh pineapple (drain any excess juice).
- Cover the cake mix with as many thin butter slices as possible. Check at 30 minutes and add more butter if you see dry spots.
- Slicing the butter very thin helps it melt evenly and achieve a crisp topping.
Recipe FAQs
Because you layer or “dump” the ingredients into the pan without mixing, then bake—minimal prep and cleanup.
Cover and refrigerate for 5–7 days. To freeze, wrap tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator and reheat before serving if desired.
Chop canned pineapple chunks, use fresh pineapple, or drain prepackaged fruit cups (about two fruit cups = 1 cup tidbits).
Yes—strawberry, cherry, blueberry, and blackberry all work well. Using canned pie filling makes a very easy dump cake.
If you make this Lemon Pineapple Dump Cake, consider leaving a star rating and share a comment about how it turned out.
Ingredients
- 20 oz crushed pineapple (juice included)
- 1 cup pineapple tidbits or diced pineapple chunks, drained
- 12 oz jar lemon curd
- 1 package yellow cake mix
- ½ cup salted butter, cold and thinly sliced
Instructions
- Preheat oven to 350°F (175°C).
- Spread the crushed pineapple and tidbits in the bottom of a 9×13″ baking dish.
- Spoon lemon curd over the pineapple and spread gently to cover.
- Sprinkle the cake mix evenly over the lemon curd.
- Top with very thin slices of cold butter, covering as much of the dry mix as possible.
- Bake 40 minutes or until the topping is browned and the filling is bubbling at the edges.
- Allow the cake to rest 15 minutes before scooping and serving.
Notes
- Resting the cake prevents a runny texture when serving.
- Serve warm with ice cream or chilled with whipped cream.
- Use extra butter or check for dry spots during baking to ensure an evenly crisp top.