Pineapple Dump Cake
A sweet and gooey pineapple dump cake with cream cheese frosting, perfect for casual gatherings and dessert lovers seeking a quick, flavorful treat with tropical notes.
Ingredients
Instructions
- Dump the crushed pineapple, flour, sugar, vanilla, baking soda, and cream cheese into a bowl.
- Mix well until combined.
- Pour the mixture into a 13 x 9-inch baking dish.
- Bake at 350°F for 30 to 35 minutes until golden and bubbly.
- In a separate bowl, cream together the powdered sugar, vanilla, and margarine.
- Spread the cream cheese mixture over the warm cake immediately after baking.
- Sprinkle walnuts on top as garnish.
- Refrigerate before serving.
Tips & Substitutions
For a twist on flavor, consider adding shredded coconut or chopped pecans to the batter. If you don't have margarine, unsalted butter can be used as a substitute. Ensure the cream cheese is softened for easier mixing. To enhance sweetness, you might use brown sugar instead of granulated sugar. This recipe is a fun way to explore American recipes with a tropical flair.
Serving Suggestions
Serve the pineapple dump cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Appalachia Cherry Salad for a refreshing contrast. For a complete dessert experience, consider serving it alongside Butter Buttons for a delightful variety of textures and flavors.
Storage & Reheating
Leftover pineapple dump cake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 20-30 seconds or warm in the oven at 350°F for about 10 minutes. This way, you can enjoy the cake warm with the cream cheese topping.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Dump Cake contains roughly 562 calories, with 9g protein, 37g carbohydrates, and 34g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 485mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you'll need to crush it and add some juice to achieve the right consistency. Canned pineapple is convenient as it already has the moisture needed for the cake.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that all other ingredients, like baking powder and vanilla, are gluten-free as well.
How can I make this cake more decadent?
To elevate the flavors, consider adding a layer of caramel sauce over the cream cheese topping or mixing chocolate chips into the batter. Both options will add a delightful richness to the dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).