Lemon Pineapple Dump Cake

Name: Lemon Pineapple Dump Cake
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 20 ounces crushed pineapple with juice; 1 cup pineapple tidbits or diced pineapple chunks; 12 ounces lemon curd; 1 package yellow cake mix (approximately 15.25 ounces); 1/2 cup salted butter, cold

Indulge your senses with this delightful Lemon Pineapple Dump Cake, a wonderfully simple dessert that bursts with tropical flavors. The combination of sweet pineapple and tangy lemon curd creates a heavenly filling that oozes between a light, crumbly cake topping. As it bakes, your kitchen will be filled with the inviting aroma of sweet citrus and caramelized cake, making it the perfect treat for any occasion. Whether you are hosting a dinner party, celebrating a birthday, or simply craving something sweet, this cake will be an instant hit. Easy to make and even easier to enjoy, this Lemon Pineapple Dump Cake is a delightful addition to your dessert repertoire.

Ingredients

20 ounces crushed pineapple with juice
This serves as the moist base, adding natural sweetness and texture to the cake.
1 cup pineapple tidbits or diced pineapple chunks
These add a delightful bite and extra bursts of pineapple flavor throughout the dessert.
12 ounces lemon curd
This brings a zesty tang that balances the sweetness of the fruits perfectly.
1 package yellow cake mix (approximately 15.25 ounces)
The quick and easy base that transforms into a delicious topping as it bakes.
1/2 cup salted butter, cold
Adding richness and helping create that crumbly texture on top.

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.
Layer the pineapple tidbits or diced pineapple chunks over the crushed pineapple.
Spoon the lemon curd over the pineapple mixture, gently spreading it to cover the fruit.
Evenly sprinkle the yellow cake mix over the pineapple and lemon curd layers, ensuring full coverage.
Slice the cold salted butter into thin pats and distribute them evenly over the cake mix.
Place the baking dish in the preheated oven and bake for 40 minutes, or until the topping is nicely browned and the filling is bubbling around the edges.
Allow the dump cake to rest for 15 minutes before serving.

Recipe Details

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12
Calories: Approximately 320 per serving

Tips, Storage & Variations

For a golden and crisp topping, consider increasing the baking time by a few minutes while keeping an eye on it to avoid burning.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can freeze the cake for up to 2 months. Just cover it well and thaw overnight in the fridge before serving.
For added flavor, consider mixing in nuts or shredded coconut for added texture.

FAQ Section

1. Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can add a vibrant flavor; just ensure you cut it into small pieces for even cooking.

2. How should I serve the dump cake?
This cake is delicious on its own but also pairs well with whipped cream or vanilla ice cream for an extra treat.

3. Can I make this cake ahead of time?
Yes, you can prepare the layers ahead of time, then bake just before serving for the best texture.

4. Is it possible to substitute the yellow cake mix?
Yes, you can substitute with a gluten-free cake mix for a gluten-free option.

5. How do I know when the cake is done?
Check for an even golden-brown topping and bubbling around the edges. A toothpick inserted into the cake mix should come out clean.

6. Can I add lemon zest to enhance the flavor?
Yes, adding lemon zest to the lemon curd before baking will give the cake an extra zing.

Conclusion

This Lemon Pineapple Dump Cake is a simple yet delicious dessert that is sure to impress family and friends alike. Its bright flavors and ease of preparation make it a go-to recipe for any gathering. We encourage you to try this delightful treat and share your experience. Happy baking, and may your kitchen always be filled with the sweet aroma of fresh desserts!

Lemon Pineapple Dump Cake

Print Recipe

A wonderfully simple dessert bursting with tropical flavors, combining sweet pineapple and tangy lemon curd with a light, crumbly cake topping.

Author: hannah-reed
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

20 ounces crushed pineapple with juice
1 cup pineapple tidbits or diced pineapple chunks
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.
Layer the pineapple tidbits or diced pineapple chunks over the crushed pineapple.
Spoon the lemon curd over the pineapple mixture, gently spreading it to cover the fruit.
Evenly sprinkle the yellow cake mix over the pineapple and lemon curd layers, ensuring full coverage.
Slice the cold salted butter into thin pats and distribute them evenly over the cake mix.
Place the baking dish in the preheated oven and bake for 40 minutes, or until the topping is nicely browned and the filling is bubbling around the edges.
Allow the dump cake to rest for 15 minutes before serving.

Notes

For a golden and crisp topping, consider increasing the baking time slightly. Store leftovers in an airtight container for up to 3 days and freeze up to 2 months.