I’ll be honest — this is the dessert I make when I don’t feel like baking but still want something homemade.
The first time I tried this Gooey Amish Pineapple Dump Cake, I remember thinking, “There’s no way this works.” You literally just layer everything in the pan and put it in the oven. No mixing. No bowls. It almost feels too easy.
But somehow, every single time, it turns out warm, buttery, and perfectly gooey underneath.
What I Use
- 1 can (20 oz) crushed pineapple — juice included
- 1 box yellow cake mix (dry, straight from the box)
- 1/2 cup unsalted butter, melted
- Vanilla ice cream (optional, but I always add it)
How I Make It
- I preheat the oven to 350°F (180°C) and lightly grease a baking dish.
- I pour the entire can of crushed pineapple into the dish. I never drain it — that juice is what makes the bottom soft and almost caramel-like.
- Then I sprinkle the dry cake mix evenly over the top. I don’t mix it. It looks strange at this stage, but that’s normal.
- I slowly drizzle the melted butter over everything. I try to cover most of the dry spots, but I don’t stress if it’s not perfect.
- I bake it for about 40–45 minutes, until the top is golden and the edges are bubbling.
- I let it rest for a few minutes before serving.
What It’s Like
The top gets slightly crisp and buttery. Underneath, the pineapple turns soft and sweet, almost jammy. When you scoop into it, you get a little of everything in one spoonful.
I like serving it warm with a scoop of vanilla ice cream. The ice cream melts into the cake and mixes with the pineapple syrup at the bottom. That’s honestly my favorite part.
A Few Things I’ve Learned
If you see dry powder after baking, it usually means the butter didn’t reach that area. When that happens, I just know to spread it more evenly next time.
This cake tastes even better slightly warm than piping hot. I’ve also made it ahead of time and reheated it later — still delicious.
Storing It
I keep leftovers covered in the fridge for up to four days. A quick 20–30 seconds in the microwave brings it right back.
It’s not fancy. It’s not complicated. But it’s one of those desserts I keep coming back to because it always works.
