Pineapple Dump Cake (Gluten-Free, Vegan)

Delicious and easy pineapple dump cake! Just 3 to 4 ingredients, dump, and bake; this gluten-free and vegan dessert is buttery, sweet, and tangy! It's the perfect no-fuss recipe when you're short on time but still want to impress! With a golden brown crust and ooey gooey center, this tropical cake is perfect with a scoop of your favorite ice cream!

If you don't think you're a baker...think again! This pineapple dump cake is going to be your go-to dessert for every party and gathering you have! Perfect for a crowd, this recipe is gluten-free, vegan, and allergy-free so everyone can enjoy a warm scoop of buttery tropical deliciousness! Serve it with cool creamy dairy-free ice cream and you have the dessert of the summer! With just 3 ingredients, you can choose to customize it however you want, either way, this quick and easy dump cake is a guaranteed no-fail recipe!

Why You'll Love This Easy Dump Cake

Literally, you're just opening up two cans of pineapple, a box of gluten-free cake mix, and melting some vegan butter! You can make it even more delicious with some extra brown sugar or keep it simple and classic. This specific recipe is the best because it's gluten-free, vegan, and allergy-free! No dairy, gluten, eggs, or nuts, but the best part is no one will know! It's the sneakiest most delicious dessert you'll ever make! This 3-ingredient pineapple dump cake recipe is:

• Gluten-Free
• Vegan & Vegetarian
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
• Kid-Friendly
• Quick, Easy, Simple Ingredients
• Make-Ahead & Freezer-Friendly
• Perfect Dessert For Any Occasion

Ingredients For Gluten-Free Pineapple Dump Cake

• Canned Pineapple: You have a few options here, but I recommend doing a mix of crushed pineapple and pineapple tidbits so you get a little more bit and texture instead of using all crushed pineapple. Make sure is canned in 100% pineapple juice, not syrup!
• Gluten-Free Yellow Cake Mix: When looking for a yellow cake mix, make sure the gluten-free mix you choose is also vegan (unless that's not a concern for you). My favorite is the ALDI brand!
• Vegan Butter: Your go-to dairy-free butter makes this dump cake moist, buttery, and ooey gooey rich!
• Brown Sugar: My secret ingredient is adding a touch of brown sugar sweetener (I use sugar-free Swerve) for a deeper molasses-like subtle taste!

Ingredient Substitutions & Customizations

• Pineapple: When it comes to canned pineapple you'll find slices, chunks, tidbits, and crushed. Don't use slices, you can use chunks, but tidbits are the golden option. They're slightly smaller thank chunks (like a pineapple chunk cut in half) and are the perfect size for baking. A can of crushed pineapple is essential in my opinion as it allows the butter and cake to seep in and get ultra gooey and delicious! So your best options are 2 cans crushed, 2 cans of tidbits, or ideally 1 can of each!
• Cake Mix: I used ALDI's gluten-free yellow cake mix but other brands to consider are Whole Foods 365, King Arthur Baking, Betty Crocker, and Pillsbury. If you can't find yellow cake mix, any white or vanilla gluten-free cake mix will work too!
• Coconut Flakes: If you're feeling super tropical add ½ to ¾ cup of shredded coconut flakes to your pineapple cake!
• Nuts: If nut allergies are not a concern, some people love adding ¾ to 1 cup of crushed pecans or walnuts to their cake.
• Flavor Extract: Feel free to add a teaspoon of vanilla extract or for a pina colada vibe, some rum extract! Pour the extracts directly into the pineapple layer.

Cold vs Melted Butter For Dump Cakes

It doesn't really matter, but melting the butter first is typically easier. The butter will be the first thing to melt in the oven regardless, so you can take the time to cut the butter into squares and place them evenly over the cake, you can also use a grater to grate the butter evenly over the cake. Melting the butter in the microwave and pouring it over the dry mix is the simplest way.

How To Make Pineapple Dump Cake

1. First, dump the two cans of pineapple into a deep 9x13 casserole dish or baking pan.
2. Sprinkle in the brown sugar, if using.

3. Pour and evenly spread the cake mix over the pineapple. DO NOT MIX!
4. Melt and pour the vegan butter over the dry mix and place the cake in a preheated oven.

5. Bake the vegan pineapple dump cake in the oven for 50-60 minutes until the edges are bubbly and the top is crisp and golden brown.
6. Remove the cake and allow it to cool and firm up for about 15-20 minutes before serving.

The Biggest Mistake When Making A Dump Cake

Do not, I repeat, do not mix your cake! Avoid the urge to mix or stir your perfectly layered ingredients together. It may seem counterintuitive to your baking knowledge, but it's called a "dump cake" for a reason! The purpose of layering the ingredients in the specific order of filling, cake, then butter is so the interior of the cake is moist and gooey, while the top gets crusty, crumbly, and buttery!

Recipe Tips & Tricks

• Grease your casserole or baking dish before adding your ingredients for easy serving and cleanup.
• If you are adding additional ingredients (coconut, nuts, etc.) add them evenly on top of the dry cake mix before you pour in the melted butter.
• Don't drain your canned pineapple! For real, just open the cans and pour them into your pan. Don't drain the juices!

Can You Make It In The Slow Cooker?

Sure you can! Grease a 5 to 6-quart slow cooker and dump in the two cans of pineapple, sprinkle in the brown sugar, pour in the gluten-free cake mix to cover the pineapple, and then pour in the melted butter. Place the lid on your slow cooker and cook on high for 2-3 hours. Do NOT cook on low. Remove the lid and scoop out servings!

Storage and Reheating

You can store leftover pineapple dump cake once it has been cooled to room temperature in the fridge for 5-7 days. You can tightly wrap the casserole dish with plastic wrap or foil, or you can scoop the rest of the cake out into an airtight container. You can serve leftovers cold, at room temperature, or warmed in the microwave. If your cake is still in the baking dish, you can warm it in the oven at 325° until the top is crisp again.

Make-Ahead and Freezer Instructions

Dump cakes are meant to be lazy and no-fuss so there isn't really a need to make the cake way in advance. However, if you do want to freeze leftovers, I recommend scooping the cake out into airtight storage containers. Take the containers out of the freezer to thaw overnight in the fridge and warm them in the microwave to serve (just note that the texture may be mushy).

To freeze an entire cake, make sure to cool it completely before wrapping the casserole dish in plastic wrap and foil and freezing for up to 6 months. To reheat, remove the wrapping from the casserole dish and warm it in the oven at 350°F for about 15 to 20 minutes. Place the foil (only the foil) over the casserole dish if the top begins to burn.

How To Serve Pineapple Dump Cake

The best way to serve your warm, sweet, buttery dump cake is with a scoop of dairy-free vanilla ice cream! Oooey gooey moist cake with melty ice cream? That is a summertime winner, similar to a fruit cobbler! Other yummy toppings are coconut whipped cream or homemade marshmallow fluff! You can also keep it simple and serve it cold with a sprinkle of powdered sugar!

More Easy Fruity Desserts:

• Gluten-Free Peach Cobbler
• Classic Apple Crisp
• Blueberry Rhubarb Crisp
• Mango Snack Cake with Toasted Coconut Crumb
• Southern Vegan Banana Pudding
• Strawberry Crisp

Print

Guys, this fruity gluten-free cake is SO good! With such minimal effort, you can have a sweet and tangy treat that will impress all your guests (unless you polish it off before they arrive!) Dump cakes are the perfect potluck-style Southern desserts no matter what the occasion!

So tell me:

+ What's your favorite type of fruit to use for a dump cake?

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