Pineapple Puff Pastry Dump Cake
Honey, sometimes a diva just needs a break from the everyday chocolate-chip chaos and head straight for something that screams tropical elegance.
Enter: Pineapple Puff Pastry Dump Cake. Yes, it’s got the word dump in the title, but don’t let that fool you—this baby is high society in a casserole dish.
We’re talking buttery puff pastry, golden pineapple, and just enough spice to make you feel like you’re sipping cocktails on a beach with your favorite sunglasses and zero responsibilities.
You don’t need a culinary degree to whip this up, just a good can opener and a flair for drama. It’s the kind of dessert that looks like it took hours but really came together while you were still wearing slippers and singing along to yacht rock.
Honestly, the most complicated part is remembering to thaw the pastry—and if you forget, no judgment. We’ve all been there. I once tried to thaw it with a hair dryer. (Don’t.)
Whether you’re hosting brunch, impressing in-laws, or just craving something fabulous on a Tuesday, this Pineapple Puff Pastry Dump Cake is your golden ticket.
Pineapple Puff Pastry Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
- 1 mixing bowl
Ingredients
- 2 sheets puff pastry thawed
- 2 20-ounce cans crushed pineapple well drained
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg optional, but oh-so-fancy
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 egg for egg wash
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish like the domestic goddess you are.
- Roll out one puff pastry sheet and press it into the bottom of the baking dish. It’s fine if it doesn’t cover every inch—this isn’t a pie crust audition.
- In a bowl, combine drained pineapple, both sugars, cinnamon, nutmeg, salt, vanilla, and melted butter. Stir until the mixture looks like a tropical hug.
- Pour the pineapple mixture evenly over the bottom puff pastry layer.
- Roll out the second puff pastry sheet and place it over the top. Tuck in the corners like you’re putting this cake to bed. Bonus points if you slice it and weave it over the top of the cake.
- Brush the top with a beaten egg for that golden-glow finish.
- Bake for 40–45 minutes, or until the top is puffed, golden, and just begging for a fork.
- Let it cool for 10–15 minutes before serving—if you can wait that long.
Notes
Nutrition
Diva's Finishing Flourishes
Tropical Party:
Add 1/2 cup shredded coconut and a splash of rum extract to the pineapple mix.
Nutty Crunch:
Sprinkle chopped macadamia nuts between the layers for extra texture.
Citrus Glow-Up:
Add zest from one lime to the filling and a lime glaze drizzle after baking. Tropical AND zesty? Yes, queen.
Tropical Pineapple:
Add 1 cup diced mango and 1/2 cup shredded coconut to the pineapple mixture.
Pineapple Ginger:
Mix in 1 tbsp freshly grated ginger with the pineapple mixture.
Pineapple Mint:
Add 2 tbsp chopped fresh mint to the pineapple mixture.
Presentation Suggestions:
Serve in elegant squares with a dollop of whipped cream and a mint leaf—because you’re fancy like that.
Add edible flowers or pineapple wedges to the platter. Bonus points if you wear a kaftan while serving.
For brunch or tea, cut into triangles and present on a tiered cake stand like the bougie baker you are.
Ready to turn your kitchen into a tropical resort?
Grab that puff pastry, darling, and let’s get baking!
Don’t forget to tag @DumpCakeDiva when you show off your masterpiece!
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