Description
This Pineapple Pecan Cream Cheese Dump Cake is an incredibly easy dessert that combines sweet pineapple, rich cream cheese, crunchy pecans, buttery cake mix, and a golden baked topping in one irresistible casserole.
Ingredients
For the Pineapple Layer
- 2 cans (20 ounces each) crushed pineapple in juice, undrained
- ½ cup packed brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon, optional
For the Cream Cheese Layer
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cake Topping
- 1 box (15.25 ounces) yellow cake mix
- 1 cup chopped pecans
- ¾ cup unsalted butter, melted
- ¼ cup additional chopped pecans for topping, optional
Optional Garnishes
- Powdered sugar
- Caramel sauce
- Whipped cream
- Vanilla ice cream
- Toasted pecans
- Pineapple pieces
- Maraschino cherries
Instructions
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
A glass or ceramic baking dish works particularly well for this recipe.
Pour both cans of crushed pineapple, including their juice, into the prepared baking dish.
Spread the pineapple evenly across the bottom.
The pineapple juice is important because it provides moisture during baking and helps the cake mix develop a tender, buttery texture.
Sprinkle the brown sugar evenly over the pineapple.
Add vanilla extract and cinnamon if desired.
Gently spread everything into an even layer.
Place the softened cream cheese in a medium bowl.
Add the granulated sugar, egg, and vanilla extract.
Beat until smooth and creamy.
Make sure the cream cheese is softened before mixing so the filling doesn’t contain large lumps.
Drop spoonfuls of the cream cheese mixture over the pineapple layer.
Gently spread the mixture as evenly as possible.
It does not need to completely cover the pineapple.
As the dessert bakes, the cream cheese mixture will soften and blend into the surrounding pineapple and cake layers.
Open the yellow cake mix and sprinkle it evenly over the entire surface.
Do not prepare the cake mix according to the instructions on the box.
For this dump cake, the dry cake mix is sprinkled directly over the other ingredients.
Spread it into an even layer using the back of a spoon or spatula.
Sprinkle the chopped pecans evenly over the dry cake mix.
The pecans add a delicious buttery crunch and complement the pineapple and cream cheese beautifully.
Reserve some pecans for the top if you want a more decorative finish.
Drizzle the melted butter slowly and evenly over the entire surface.
Try to distribute the butter as evenly as possible so that most of the cake mix becomes moistened during baking.
If there are a few dry patches, gently drizzle a little extra melted butter over those areas.
If desired, sprinkle additional chopped pecans over the top.
This creates an especially attractive golden, crunchy topping.
Place the baking dish in the preheated oven.
Bake for approximately 45–55 minutes, or until the top is golden brown and the pineapple mixture is bubbling around the edges.
The cream cheese should be cooked through and the cake topping should look golden and set.
Look for a deeply golden surface with bubbling fruit around the edges.
Some moist areas are normal because this is a fruit-based dump cake.
Avoid baking until the entire dessert becomes completely dry because the best texture is soft, moist, and slightly gooey underneath the golden topping.
Remove the cake from the oven and let it rest for approximately 15–20 minutes.
This allows the filling to thicken slightly and makes the dessert easier to serve.
The center will be very hot immediately after baking.
Spoon the warm Pineapple Pecan Cream Cheese Dump Cake into individual bowls.
Top with vanilla ice cream, whipped cream, caramel sauce, or extra toasted pecans.
Serve warm for the best combination of creamy filling, tender pineapple, and buttery topping.
Notes
Make sure the cream cheese is fully softened before mixing. Cold cream cheese can create lumps that are difficult to smooth.
Do not prepare the cake mix according to the package directions. The dry cake mix is sprinkled directly over the other ingredients.
The pineapple should generally be added with its juice because the liquid provides essential moisture for the dry cake mix.
Distribute the melted butter as evenly as possible. Uneven butter distribution can leave some areas of the cake mix dry.
If you notice a few small dry patches near the end of baking, this is not necessarily a problem, but large areas of completely dry cake mix indicate that the butter wasn’t distributed evenly.
The dessert will be extremely hot immediately after baking, especially around the pineapple and cream cheese layers. Allow it to cool for at least 15 minutes before serving.
For a firmer texture, allow the cake to cool longer before slicing. For a softer, gooier dessert, serve it warm.
- Prep Time: 15 minutes
- Cooling Time: 15–20 minutes
- Cook Time: 45–55 minutes
Nutrition
- Calories: 465
- Sodium: 420 mg
- Protein: 5 g