Lemon Pineapple Dump Cake

Nothing says comfort like a delicious Lemon Pineapple Dump Cake. This delightful dessert combines the bright, zesty flavors of citrus with the sweet, tropical notes of pineapple, creating a treat that bursts with sunshine in every bite. The combination of crushed pineapple and lemon curd results in a moist and flavorful base, while the yellow cake mix adds an irresistible crumbly topping. As it bakes, the aromas of sweet pineapple and tart lemon fill your kitchen, enticing everyone nearby. This cake is perfect for summer gatherings, potlucks, or any occasion where a little sunshine is needed, and it requires minimal effort to make. Get ready for a dessert that will have everyone asking for seconds!

Ingredients

20 ounces crushed pineapple, juice included: This forms the fruity base of the cake and keeps it moist and flavorful.
1 cup pineapple tidbits or diced pineapple chunks, no juices: These add extra texture and bursts of pineapple flavor to each bite.
12 ounces lemon curd: The lemon curd contributes a deliciously tangy and creamy layer, enhancing the citrus flavor.
1 package yellow cake mix (approximately 15.25 ounces): This serves as the topping, creating a light and airy texture that contrasts beautifully with the moist fruit underneath.
1/2 cup salted butter, cold: Sliced thinly and placed on top, this butter melts and helps create a golden, crispy crust.

Step-by-Step Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Spread the crushed pineapple evenly into the bottom of a 9×13 inch baking dish.
Add the pineapple tidbits or diced pineapple chunks over the crushed pineapple layer.
Spoon the lemon curd over the pineapple mixture and gently spread it to cover as much as possible.
Evenly sprinkle the entire package of yellow cake mix over the lemon curd layer.
Slice the cold butter into thin pats and distribute them evenly over the top of the dry cake mix.
Bake for 40 minutes, or until the top is browned and bubbly.
Allow the cake to rest for 15 minutes before serving.

Recipe Details

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Calories: Approximately 250 per serving

Tips, Storage & Variations

Tips: Don’t skip letting the cake rest after baking. This helps the flavors meld and the cake to set properly.
Storage: Store any leftover cake covered at room temperature for up to 2 days, or refrigerate for up to a week.
Freezing: You can freeze the cake, tightly wrapped, for up to 3 months. Thaw it in the refrigerator before serving.
Variations: For added texture, consider adding shredded coconut on top of the cake mix before baking. You can also mix in some lemon zest for an extra citrus kick.

FAQ

Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, just make sure to chop it and omit the juices.
How long does this dump cake last?
It lasts up to 2 days at room temperature or up to a week in the refrigerator.
Can I make this a day ahead?
Yes, you can prepare it in advance and simply reheat it before serving.
Is there a gluten-free option for this recipe?
You can use gluten-free yellow cake mix to make this recipe gluten-free.
Can I add nuts to this dump cake?
Absolutely! Chopped pecans or walnuts can be sprinkled on top for added flavor and crunch.
What can I serve with this dump cake?
Serve it with whipped cream or a scoop of vanilla ice cream for an even more decadent treat.

Conclusion

This Lemon Pineapple Dump Cake is a delightful dessert that’s as easy to make as it is delicious. With its bright flavors and comforting texture, it’s sure to impress friends and family alike. So why not give it a try at your next gathering? We hope this recipe brings a little sunshine into your kitchen. Don’t forget to share your experience and make sweet memories around the table!