Strawberry Pineapple Dump Cake
Strawberry Pineapple Dump Cake is the ultimate easy dessert that brings together sweet strawberries, tangy pineapple, and a buttery cake topping. This is one of those effortless recipes that delivers big on flavor with minimal effort—just dump, bake, and enjoy!
I’ve been making Pineapple Dump Cake for ages and it’s always a hit for a quick and easy dessert recipe. I decided to try adding strawberries and the whole family loved it. Whether you’re hosting a backyard barbecue, celebrating a special occasion, or just craving a fruit cobbler, this dump cake recipe is sure to be a hit.
Why You’ll Love This Recipe
- Incredibly easy – No mixing, no fuss, just layer and bake this strawberry dump cake made with pantry staples.
- Sweet and fruity – The combination of sliced strawberries and crushed pineapple is irresistible.
- Perfect for any occasion – Great for potlucks, holidays, or a simple weeknight dessert.
Ingredients
- Fresh strawberries (or frozen strawberries or 2 cans of strawberry pie filling)
- Crushed pineapple, a can of pineapple chunks or fresh pineapple tidbits
- Yellow cake mix
- Butter
- Brown sugar
- Vanilla ice cream or whipped cream (optional for serving)
Step-By-Step Instructions
- Preheat oven – Preheat your oven to 375°F.
- Prepare the fruit – Slice the fresh strawberries and spread them evenly in a 9×13-inch baking dish. Add the crushed pineapple with its juice.
- Add dry ingredients – Sprinkle the dry cake mix evenly over the fruit layer, then sprinkle brown sugar on top.
- Melt butter & drizzle – Melt the butter and pour it evenly over the top of the cake mix, don’t stir.
- Bake – Bake for 30 minutes or until the top is golden brown and bubbling.
- Serve – Let it cool slightly before serving with a scoop of vanilla ice cream or a dollop of whipped cream.
Recipe Notes
- Storage – Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
- Reheating – Warm individual portions in the microwave for about 30 seconds, or reheat in the oven at 300°F until heated through.
- Variations – Swap the fruit for your favorites, like peaches, apple pie filling or cherry pie filling for a different twist.
More Strawberry Desserts You’ll Love
- Strawberry Slab Pie – A buttery, flaky crust filled with sweet, fresh strawberries—perfect for feeding a crowd.
- Strawberry Lemon Dump Cake – One of the easiest desserts you will ever make and everyone will be begging for the recipe!
- Strawberry Crisp – Juicy strawberries topped with a crunchy oat and brown sugar topping, best served warm with a scoop of ice cream.
- No-Bake Strawberry Cheesecakes – A creamy, dreamy cheesecake bursting with strawberry flavor, made without turning on the oven.
Make This Easy Strawberry Pineapple Dump Cake Recipe Anytime
This dump cake is the perfect dessert when you need something quick, easy, and absolutely delicious. Whether you’re planning a summer cookout, a family dinner, or just want a comforting dessert on a lazy weekend, this recipe is a guaranteed winner.
Give it a try and let us know what you think—leave a comment and a rating below!
Strawberry Pineapple Dump Cake
Strawberry Pineapple Dump Cake is the ultimate easy dessert that brings together sweet strawberries, tangy pineapple, and a buttery cake topping. This is one of those effortless recipes that delivers big on flavor with minimal effort—just dump, bake, and enjoy!
Servings: 8
Calories: 572kcal
Ingredients
- 2 pounds fresh strawberries tops removed and sliced (or use frozen strawberries or 2 cans strawberry pie filling)
- 20 ounces canned crushed pineapple with juice
- 1 box yellow cake mix
- 1 cup butter melted, salted or unsalted (2 sticks)
- ½ cup brown sugar
- vanilla ice cream optional for serving
Instructions
- Preheat your oven to 375°F.
- Spread sliced strawberries evenly in a 9×13-inch baking dish. Add the crushed pineapple with its juice.
- Sprinkle the dry cake mix evenly over the fruit layer, then sprinkle brown sugar on top.
- Melt the butter and pour it evenly over the top of the cake mix, don’t stir.
- Bake for 30 minutes or until the top is golden brown and bubbling.
- Let it cool slightly before serving with a scoop of vanilla ice cream.
Notes
- Storage – Store leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to 3 days.
- Reheating – Warm individual portions in the microwave for about 30 seconds, or reheat in the oven at 300°F until heated through.
- Variations – Swap the fruit for your favorites, like peaches, apple pie filling or cherry pie filling for a different twist.
Nutrition
Calories: 572kcal | Carbohydrates: 87g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 659mg | Potassium: 317mg | Fiber: 4g | Sugar: 57g | Vitamin A: 758IU | Vitamin C: 73mg | Calcium: 184mg | Iron: 2mg
Way to much juice in the bottom of the pan. Possible solution would be to drain the pineapple, but I don’t know if that would be enough. There was a good half inch of liquid, not appetizing. And it’s GREASY. A cup of butter just adds to the over abundance of liquids from the fruit & doesn’t offer ant real appealing flavor. This one got tossed out, it was THAT bad.