Tropical Raspberry Pineapple Dump Cake: An Easy and Irresistible Dessert

If you’re looking for a dessert that’s incredibly simple to make yet bursting with vibrant tropical flavors, this Tropical Raspberry Pineapple Dump Cake is the perfect choice. With its golden, buttery topping and juicy fruit base featuring sweet pineapple chunks mingled with tart raspberries, this dump cake delivers a delightful contrast of textures and tastes in every bite. It’s reminiscent of a classic cobbler but with the effortless preparation that dump cakes are famous for—no mixing required!

Dump cakes have been a beloved shortcut dessert for decades, often traced back to mid-20th-century American home cooking when boxed cake mixes became pantry staples. This version combines the sunny sweetness of pineapple with the bright, tangy pop of raspberries, creating a tropical twist that’s ideal for summer gatherings, potlucks, holiday brunches, or anytime you crave something sweet without spending hours in the kitchen.

What makes this recipe stand out is its simplicity: just a few canned and boxed ingredients “dumped” into a dish and baked to perfection. The result is a dessert with a crisp, cake-like top that gives way to a gooey, fruit-filled bottom. Serve it warm with a scoop of vanilla ice cream, and you’ll have a crowd-pleaser that’s sure to earn rave reviews.

This tropical raspberry pineapple dump cake is versatile, forgiving, and always delicious. Whether you’re a beginner baker or a seasoned pro looking for an easy win, this recipe will quickly become a go-to in your dessert repertoire.

Why You’ll Love This Tropical Raspberry Pineapple Dump Cake

There are so many reasons to fall in love with this dessert. First and foremost, it’s effortlessly easy. With only about 5-10 minutes of prep time, you can have it in the oven without dirtying multiple bowls or using fancy equipment. It’s the ultimate “dump and bake” recipe—literally layer the ingredients and let the oven do the work.

The flavor profile is another highlight: the natural sweetness of pineapple pairs beautifully with the slight tartness of raspberries, creating a balanced tropical symphony. As it bakes, the juices from the fruit bubble up, infusing the cake mix with moisture and creating pockets of fruity goodness beneath a golden, buttery crust.

This dump cake is also highly customizable. You can adjust the fruit ratios, add extras like coconut or nuts for texture, or even experiment with different cake mixes to suit your taste. It’s budget-friendly, using mostly pantry staples, and it feeds a crowd—perfect for family dinners or sharing with neighbors.

Nutritionally, while it’s indulgent, the fruit base adds a touch of natural vitamins and fiber. Compared to more elaborate cakes, it’s lower in effort but high in satisfaction. Plus, leftovers (if there are any!) store well and taste even better the next day as the flavors meld.

Many home cooks rave about similar dump cakes for their reliability—no risk of overmixing or sinking layers. This tropical version elevates the classic with its vibrant colors and refreshing taste, making it feel like a vacation in every spoonful.

Ingredients You’ll Need

This recipe keeps things simple with just a handful of ingredients. Here’s what you’ll need for a standard 9×13-inch baking dish (serves 12-15):

For the Fruit Base:

• 2 cans (20 ounces each) crushed pineapple in juice or heavy syrup, undrained (this provides essential moisture)
• 2-3 cups fresh or frozen raspberries (thawed if frozen; about 12-18 ounces)
• Optional: 1/4 cup brown sugar for extra sweetness if your raspberries are very tart

For the Topping:

• 1 box (15.25 ounces) yellow cake mix (or white cake mix for a lighter flavor; butter or lemon cake mix works great too)
• 1 1/2 sticks (3/4 cup) unsalted butter, melted (or sliced cold for easier layering)
• Optional add-ins for extra flair:
• 1/2 cup chopped pecans or walnuts for crunch
• 1/2 cup shredded sweetened coconut for a true tropical vibe
• 1 teaspoon ground cinnamon sprinkled over the cake mix

These ingredients are readily available at any grocery store. Using canned pineapple ensures consistent results year-round, while fresh raspberries add a pop of color and freshness. If raspberries are out of season, frozen ones work wonderfully without thawing fully.

Step-by-Step Instructions

Making this tropical raspberry pineapple dump cake couldn’t be simpler. Follow these easy steps:

1. Preheat your oven: Set it to 350°F (175°C). Lightly grease a 9×13-inch glass or metal baking dish with cooking spray or butter to prevent sticking.
2. Layer the fruit base: Pour the undrained crushed pineapple into the bottom of the prepared baking dish. Spread it out evenly with a spatula. Scatter the raspberries over the pineapple—don’t stir! If using brown sugar, sprinkle it lightly over the fruit for added caramelization.
3. Add the dry cake mix: Evenly sprinkle the entire box of dry yellow cake mix over the fruit layer. Use a fork or your fingers to break up any large clumps and ensure full coverage. Avoid pressing it down—let it sit loosely.
4. Drizzle with butter: Melt the butter and pour it evenly over the cake mix, trying to cover as much surface area as possible. If using sliced cold butter, place thin pats all over the top. This step is crucial for creating that golden, crisp topping.
5. Add optional toppings: If desired, sprinkle chopped nuts, coconut, or cinnamon over the buttered cake mix for extra texture and flavor.
6. Bake: Place in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and bubbly around the edges. The fruit should be bubbling, and the cake mix fully cooked (no powdery spots).
7. Cool slightly: Let the dump cake rest for 10-20 minutes before serving. This allows the juices to thicken a bit.

That’s it! Your kitchen will fill with the most amazing tropical aroma as it bakes.

Tips for Perfect Results Every Time

To ensure your tropical raspberry pineapple dump cake turns out flawless:

• Don’t stir the layers: The magic happens during baking as the butter melts down and the fruit juices rise up.
• Use undrained pineapple: The juice is key to moistening the cake mix without adding water.
• Even butter distribution: Uneven butter can lead to dry spots—drizzle carefully or use thin slices.
• Check for doneness: Ovens vary, so start checking at 45 minutes. A toothpick inserted in the topping should come out clean.
• Glass vs. metal dish: Glass bakes more evenly and lets you see the bubbling fruit, but metal works fine too.
• Altitude adjustments: If baking at high altitude, you may need to increase oven temperature slightly or add a bit more liquid.
• Avoid overbaking: The top should be golden, not dark brown, to keep the fruit juicy.

If your cake mix has stubborn dry patches after baking, it’s often due to insufficient butter—next time, add a bit more!

Delicious Variations to Try

One of the best things about dump cakes is how adaptable they are. Here are some fun twists on this tropical raspberry pineapple version:

• Pina Colada Style: Add 1 cup shredded coconut and use coconut cake mix if available.
• Nutty Crunch: Mix in macadamia nuts or almonds for a Hawaiian flair.
• Berry Boost: Replace half the raspberries with blueberries or blackberries for a mixed berry tropical cake.
• Spiced Up: Add nutmeg or ginger to the cake mix for warmth.
• Cherry Pineapple Hybrid: Swap some raspberries for cherry pie filling for a classic twist.
• Lemon Zest: Use lemon cake mix and add fresh lemon zest for brighter flavor.
• Gluten-Free: Use a gluten-free cake mix—results are nearly identical.
• Lower Sugar: Opt for no-sugar-added pineapple and reduce butter slightly.

Experiment freely—the base recipe is very forgiving!

How to Serve Tropical Raspberry Pineapple Dump Cake

This dessert shines when served warm, straight from the oven. Scoop generous portions into bowls (it’s more cobbler-like than cake-like).

Classic pairings:

• Vanilla ice cream (the cold creaminess contrasts perfectly with the warm fruit)
• Whipped cream or Cool Whip
• A drizzle of caramel sauce
• Toasted coconut on top

For brunch, serve with Greek yogurt. It’s also delicious at room temperature or even cold the next day.

Portion size: About 12 large servings or 15 smaller ones.

Storage and Make-Ahead Tips

• Room temperature: Covered, up to 2 days (though best day-of).
• Refrigerator: Store in an airtight container for up to 5 days due to the fruit.
• Freezer: Bake, cool, then freeze portions wrapped tightly for up to 3 months. Thaw overnight and reheat.
• Reheating: Microwave individual servings or oven at 300°F until warm.

Make ahead: Assemble (without baking) up to a day in advance, cover, and refrigerate. Add 5-10 minutes to bake time.

Nutritional Information (Per Serving, Approximate)

Based on 12 servings:

• Calories: 420
• Carbohydrates: 62g
• Fat: 18g
• Protein: 3g
• Sugar: 42g

Values vary by brands and add-ins. For lighter version, reduce butter or use sugar-free options.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, but add extra juice (pineapple or water) to mimic the moisture from canned.

What if I don’t have raspberries?
Substitute strawberries, cherries, or peaches for different flavors.

Is this like a cobbler or crisp?
It’s closest to a cobbler with its cake topping, but crispier than traditional biscuit-topped versions.

Can I make it in a slow cooker?
Absolutely—layer similarly and cook on low 3-4 hours.

Why is it called a dump cake?
Because you “dump” everything in without formal mixing!

This tropical raspberry pineapple dump cake is more than just easy—it’s a flavorful escape to paradise. Give it a try, and watch it disappear quickly. Enjoy!