Amish Pineapple Dump Cake
Ingredients
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2 cans (20 oz each) crushed pineapple with juice (don’t drain)
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1 cup granulated sugar
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1 box yellow cake mix
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1 cup (2 sticks) butter, melted
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Optional but very traditional:
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½–1 cup chopped pecans or walnuts
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½ tsp cinnamon
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Directions
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Preheat oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking dish.
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Pour both cans of crushed pineapple (juice and all) into the dish and spread evenly.
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Sprinkle sugar evenly over the pineapple.
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If using nuts or cinnamon, sprinkle them on now.
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Pour the dry cake mix evenly over everything—don’t stir.
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Drizzle melted butter evenly over the cake mix, trying to cover as much of the surface as possible.
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Bake uncovered for 45–50 minutes, until the top is golden and the edges are bubbling.
How it’s served (very Amish-approved)
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Warm, with vanilla ice cream 🍨
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Or just plain with coffee the next morning (arguably even better)
Texture note
The bottom turns gooey and jammy from the pineapple, while the top gets buttery and crisp—don’t worry if it looks rustic; that’s the charm.
If you want variations (cherry-pineapple, coconut added, or made in a slow cooker), say the word.