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A no-fuss dessert that tastes like sunshine and brings everyone back for seconds.

There are some recipes that just feel like a warm hug, and this is one of them. This pineapple dump cake has been my go-to for last-minute get-togethers, rainy days, or when I just need a little something sweet without dirtying every dish in the house.

With just three simple ingredients, you’ve got yourself a dessert that tastes like you spent all afternoon baking — but only takes minutes to throw together. It’s buttery, tangy, and golden on top with gooey pineapple goodness on the bottom. My grandkids call it “sunshine cake,” and honestly, I think that’s the perfect name.

Ingredients

Serves 8 (or fewer, depending on who finds it first)

1 box yellow cake mix
1 can (20 oz) crushed pineapple, juice and all
½ cup unsalted butter, melted

Directions

Prep your slow cooker
Give the inside a quick spray with non-stick cooking spray or a swipe of butter — we don’t want any stuck-on bits.
Layer it up
Pour the entire can of crushed pineapple (juice included!) into the bottom of your slow cooker. Don’t stir — just spread it out evenly.
Add the cake mix
Sprinkle the dry cake mix straight from the box over the pineapple layer. Try to cover it as evenly as you can.
Add the butter
Drizzle that melted butter over the top. It doesn’t have to be perfect — the magic happens as it cooks.
Let it cook
Cover and cook on HIGH for 2 to 3 hours, until the top is golden and you see those delicious caramelized edges around the sides.
Cool just a bit
Once it’s done, turn off the slow cooker and let it sit for 10–15 minutes before serving. Trust me, it’s worth the wait.

Serving Suggestions

This beauty is delicious all on its own, but if you want to take it up a notch:

Add a scoop of vanilla ice cream — it’ll melt right into the warm cake and make you weak in the knees.
A little whipped cream never hurt anybody.
Sprinkle on toasted coconut or chopped pecans for some extra flair.
Feeling fancy? Add a few maraschino cherries on top like it’s a sundae bar from the ‘50s.

Tips & Variations

Feeling tropical? Add a handful of shredded coconut before the cake mix.
Want it richer? Use a butter pecan or vanilla cake mix instead of yellow.
Love bananas? Add a few slices in with the pineapple for a banana-pineapple twist.
No slow cooker? No problem. Bake it in a 9×13 pan at 350°F for about 45–50 minutes instead.

From My Kitchen to Yours

Whether you’re hosting Sunday supper or just need a sweet treat to cap off a long day, this dump cake delivers every time. It’s cozy, it’s cheerful, and best of all — it’s easy. Because let’s be honest: life is hard enough. Dessert shouldn’t be.