Let me just say this upfront: I once stayed in a relationship way past its expiration date… because of this cake. Well, a version of it, made by my college boyfriend’s mother. It was sticky, sweet, and served at every family gathering—way more consistent than the boyfriend himself, to be honest!

Pineapple Upside Down Dump Cake (Just Like the 1980s – But With Less Drama)

But the good news? I’ve since ditched the drama and figured out how to make this fabulous pineapple upside down dump cake with just 5 ingredients, 5 minutes of prep, and absolutely zero emotional baggage. You’re welcome.

This easy, retro dessert tastes just like the classic pineapple upside down cake your mom (or your mom’s mom) used to make—but with no mixing, no flipping, and no tears in the bathroom afterward. Just dump, bake, and dig in.

What You’ll Need:

9×13 inch baking dish
Measuring cup
A deep appreciation for buttery golden cake goodness

Ingredients:

2 (20 oz) cans pineapple tidbits, drained
1 (16 oz) jar maraschino cherries, drained
½ cup brown sugar
1 (15.25 oz) box pineapple cake mix
¾ cup butter, melted

Instructions:

Preheat that oven to 350°F and grease your 9×13-inch baking dish like it’s 1984 and Pam spray is the hottest kitchen item on the block.

Pour the drained pineapple tidbits right into the dish and spread 'em out evenly.

Dot those bright red cherries all over the top like edible confetti. (Pro tip: sneak a few—chef’s treat.)

Sprinkle the brown sugar over the fruit like it’s sweet gossip.

Evenly dump the dry cake mix over everything—don’t stir! Trust the process.

Drizzle the melted butter over the top like you're painting happiness.

Bake for 55 minutes, or until the top is golden and your kitchen smells like the best parts of your childhood.

Let it cool for 15 minutes if you can wait (good luck), then scoop and enjoy!

Yield: 8

1980s Pineapple Upside Down Dump Cake

Name: 1980s Pineapple Upside Down Dump Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 2 - 20 oz cans pineapple tidbits; 16 oz jar maraschino cherries; ½ cup brown sugar; 15.25 oz box pineapple cake mix; ¾ cup butter, melted

This super simple 5 ingredients dump cake tastes just like the classic pineapple Upside Down Cake, but with just 5 minutes of simple prep time!

Prep Time 10 minutes

Cook Time 55 minutes

Additional Time 15 minutes

Total Time 1 hour 20 minutes

Ingredients

2 - 20 oz cans pineapple tidbits
16 oz jar maraschino cherries
½ cup brown sugar
15.25 oz box pineapple cake mix
¾ cup butter, melted

Instructions

Preheat the oven to 350 degrees, and grease a 9x13 inch baking dish.
Open and drain the liquid from the cans of pineapple. Pour pineapple into the bottom of the dish.
Arrange cherries over the pineapple.
Sprinkle the brown sugar over the pineapple and cherries.
Sprinkle the cake mix evenly on top of everything.
Melt the butter in a small bowl, andpour over the cake mix.
Transfer the dish to the oven and bake for 55 minutes, until golden.
Enjoy!

Notes

You will need the following items to make this recipe: 9x13 inch baking dish, measuring cup

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 533Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 58mgSodium: 316mgCarbohydrates: 81gFiber: 4gSugar: 47gProtein: 3g

Tips & Twists:

Want a little extra flair? Add a splash of rum to the pineapple for a boozy tropical twist. (Very adult. Very fun.)
No pineapple cake mix? Yellow cake works beautifully too.
You can totally serve this warm with a scoop of vanilla ice cream. It’s not mandatory… but it should be.

This beauty is pure throwback heaven, without the hassle of layering, flipping, or dating anyone’s son. It’s perfect for potlucks, summer barbecues, or just treating yourself after a long Tuesday.

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