Dump cakes have been an American staple for decades thanks to their versatility and simplicity.
These easy to make, fruit-based cakes, that got their name due to the fact that you just dump all of the ingredients into a pan and bake, are much like a cobbler with their cakey tops and fruity centers.
With few ingredients that are easy to change seasonally, this simple dessert recipe is the perfect dessert for the novice baker.
My recipe levels things up a bit by adding a swirly layer of cream cheese, but the bones of the thing are the exact same as the dump cakes I grew up with as a kid.
Tips to Make a Dump Cake
Just as the name implies, dump cakes don’t tend to require a ton of labor.
You just dump the ingredients into the pan and bake, making it one of the easiest desserts to make!
My version is slightly more complex, but totally worth it to add a creamy filling you’re going to love.
Tip 1: Use a 13×9 inch pan so your cake doesn’t overflow from the pan.
Tip 2: Mix the cake mix with the other ingredients. Typically, dump cakes DO NOT call for mixing the cake mix in, but since you will be adding an oat topping to this one, mixing is a-ok!
Tip 3: Experiment with different fruits. Dump cakes are delicious and so versatile because switching up the fruit flavor is so simple. Instead of pineapple, you can substitute it with cherries, peaches, apples, or even plums!
Tip 4: Be sure to swirl the cream cheese so it’s well distributed throughout the cake.
Give this delightful pineapple dump cake with cream cheese a try and it will soon become a family favorite.
Pineapple Cream Cheese Dump Cake Recipe
- 1 12-ounce can crushed pineapple, drained
- nonstick cooking spray
- 1 can evaporated milk (12-ounces)
- 4 eggs
- 1/2 cup light brown sugar (packed)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 15.25- ounce box yellow cake mix (dry)
- 1 8- ounce package cream cheese (softened)
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp kosher salt
- 4 tbsp unsalted butter (diced, chilled)
- Add pineapple, evaporated milk, eggs, sugar, salt, cinnamon, nutmeg
to a large bowl and whisk to combine. Whisk in package of cake mix and pour into prepared baking dish. Set aside.
- In a medium bowl, add cream cheese, powdered sugar and milk. Whisk until smooth.
- Dollop tablespoons of cream cheese mixture on top of the cake batter so that it is evenly distributed over the top.
- Using a dowel, swirl the cream cheese dollops.
- In a small bowl, combine sugar, flour, oats, cinnamon, nutmeg and salt.
- Using your hands, crumble mixture together until the butter resembles pea-sized pieces.
- Top cake with the oat crumble.
- Place in the middle of the oven and bake until the top is browned and a toothpick comes out clean when inserted in the center of the cake, about 40-50 minutes.
- Allow to cool, slice and serve.