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Dessert Recipes

Brown Sugar Pineapple Mini Dump Cakes


What could be better than your own fun-size dessert, reminiscent of pineapple upside down cake? The secret is they’re made from just 4 ingredients layered right in the ramekins before baking.

What You Need

  • 3 cans (15.5 oz. each) Del Monte® Pineapple Tidbits
  • 1 cup packed dark brown sugar
  • 1 box (about 15 to 16 oz.) yellow or spice cake mix
  • 12 Tbsp. (1½ sticks) butter, sliced into 12 pieces


  1. Preheat oven to 350°F. Place 12 ramekins (8 oz. each) on a rimmed large baking sheet. Drain pineapple well, reserving all juices.
  2. In each ramekin, dump a heaping ¼ cup of pineapple tidbits. Stir brown sugar into reserved pineapple juice to dissolve. Pour ¼ cup pineapple juice mixture into each ramekin.
  3. Sprinkle each with ¼ cup cake mix; spread it out evenly across the entire surface of pineapple.
  4. Top each with 1 slice of butter.
  5. Bake 55 minutes to 1 hour or until tops are deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.
Cooking time (duration)

Prep time 10 min. Cook time 1 hr

Number of servings (yield)





Icon f80a97b2 ed92 4cd0 ac2e 8091619063c5 All Del Monte® Recipes


Prepare as recipe directs, except:

For 13x9-inch Brown Sugar Pineapple Dump Cake, dump pineapple tidbits, juice and brown sugar in a 13x9-inch baking dish; stir to combine. Top evenly with cake mix and drizzle with ½ cup melted butter. Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly.
For Coconut Pineapple Dump Cakes, sprinkle 1 Tbsp. shredded coconut over cake mix on each cake before topping with butter and baking.
For Cinnamon Almond Pineapple Dump Cakes, stir ½ tsp. cinnamon into pineapple juice-brown sugar mixture before adding to ramekins. Sprinkle 1 Tbsp. sliced almonds over cake mix on each cake before topping with butter and baking.

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