Lemon Pineapple Dump Cake

Indulging in a delicious dessert has never been easier than with this Lemon Pineapple Dump Cake. Perfect for gatherings or a cozy family dinner, this delightful treat features the bright tastes of tropical pineapple and zesty lemon curd, all balanced by the buttery softness of cake. As this cake bakes, it fills your kitchen with an irresistible aroma that will have everyone lingering around for just one more taste. The harmonious combination of textures—soft cake crust, juicy pineapple, and creamy lemon—creates a dessert that is not only visually appealing but also a joy to eat. Whether you’re hosting a summer barbecue or need a sweet dish for a last-minute potluck, this recipe is sure to please and become a new favorite.

Ingredients

20 ounces crushed pineapple, juiced included: Adds moisture and intense pineapple flavor to the cake.
1 cup pineapple tidbits or diced pineapple chunks, no juices: Provides delightful bursts of fruitiness throughout the dessert.
12 ounces lemon curd: This adds a creamy, tangy element that complements the sweetness of the pineapple perfectly.
1 package yellow cake mix (approximately 15.25 ounces): Acts as the base layer, creating a fluffy texture.
1/2 cup salted butter, cold: The cold butter flakes into the cake mix, creating a golden, crispy top as it bakes.

Step-by-Step Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Spread the crushed pineapple evenly into the bottom of a 9×13 inch baking dish, making sure to include the juice for added moisture.
Layer the pineapple tidbits over the crushed pineapple for extra texture and flavor.
Spoon the lemon curd over the pineapple mixture, gently spreading it to cover the fruit evenly.
Evenly sprinkle the yellow cake mix over all the layers, ensuring complete coverage for a uniform texture.
Slice the cold butter into thin pats and distribute them evenly over the cake mix.
Bake in the preheated oven for about 40 minutes, or until the top is golden brown and bubbling.
Allow the cake to rest for 15 minutes before serving to let it set up a bit.

Recipe Details

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Calories: approximately 280 per serving

Tips, Storage & Variations

Tips: Make sure to use cold butter as it helps create a crispy top layer.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cake before baking. Just cover it well, and when ready to bake, add an extra 10-15 minutes to the cooking time.
Variations: Experiment with other tropical fruits like mango or combine it with coconut flakes for a tropical twist.

FAQ

Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, just be sure to chop it into small pieces and remove the juice.
Is this cake gluten-free?
No, this recipe contains yellow cake mix, which is not gluten-free.
Can I make my own lemon curd?
Absolutely! Homemade lemon curd will add a personal touch to this recipe.
How do I serve this cake?
Serve warm or at room temperature, and it pairs beautifully with whipped cream or vanilla ice cream.
Can I prepare this cake ahead of time?
Yes, you can prepare it up to the baking step and refrigerate it until you are ready to bake.
Why is it called a "dump cake"?
It is called a dump cake because you simply “dump” the ingredients into the pan without any intricate mixing.

Conclusion

Give this Lemon Pineapple Dump Cake a try and enjoy the delightful blend of flavors and textures that make it so special. It’s an easy-to-make dessert that is sure to brighten any occasion, from casual family dinners to festive gatherings. We would love to hear about your experience making this recipe, so feel free to share your thoughts and indulge in this tropical treat!

Lemon Pineapple Dump Cake

Print Recipe

Indulge in a delightful Lemon Pineapple Dump Cake featuring a combination of juicy pineapple and zesty lemon curd, creating a flavorful dessert that’s easy to make and perfect for gatherings.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

20 ounces crushed pineapple, juice included
1 cup pineapple tidbits or diced pineapple chunks, no juices
12 ounces lemon curd
1 package yellow cake mix (approximately 15.25 ounces)
1/2 cup salted butter, cold

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Spread the crushed pineapple evenly into the bottom of a 9×13 inch baking dish, making sure to include the juice for added moisture.
Layer the pineapple tidbits over the crushed pineapple.
Spoon the lemon curd over the pineapple mixture, spreading it evenly.
Evenly sprinkle the yellow cake mix over all layers.
Slice the cold butter into thin pats and distribute over the cake mix.
Bake for about 40 minutes, or until the top is golden brown and bubbling.
Allow the cake to rest for 15 minutes before serving.