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Pineapple Dump Cake (Gluten-Free, Vegan)

baked gluten-free pineapple dump cake with golden brown top.

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5 from 3 reviews

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!

Ingredients

Scale

Instructions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 2.5-quart casserole dish or 9x13 baking dish.
  3. Add both cans of pineapple, undrained, to the casserole dish.
  4. Sprinkle the brown sugar over the pineapple, if using.
  5. Evenly pour the gluten-free cake mix over the pineapple and gently spread it so no pineapple is showing.
  6. Melt the vegan butter in the microwave before pouring it over the cake mix.
  7. Bake the cake in the oven for 50-60 minutes, until the top is golden brown and the edges bubble.
  8. Remove the cake from the oven and allow it to cool for 15-20 minutes so the cake firms up and thickens before scooping it out onto plates and serving warm.

Notes

  • Storage: Once cooled to room temperature, store leftovers 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.
  • Reheating: 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.
  • Freezing: To freeze an entire cake, cool it completely before wrapping the casserole dish in plastic wrap and foil. Reheat it by removing the wrapping from the casserole dish and warming 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. You can freeze smaller servings in airtight containers and thaw them in the fridge before serving as well.
  • You can use two cans of crushed pineapple or 2 cans of pineapple tidbits if you can only find one variety. Just make sure the total amount is 40 ounces of pineapple.
  • Slow Cooker: 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 pour in the melted butter. Place the lid on your slow cooker and cook on high for 2-3 hours.

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