I still remember the hum of the oven in my mama’s kitchen and the way the house smelled like sugar and sunshine when she baked. We’d laugh over a chipped mixing bowl, and she’d slide a pan into the oven like she was tucking in a secret. Those small rituals taught me that simple recipes, the kind you can make without a fuss, hold the best memories. This recipe feels like that: easy, comforting, and ready for weeknight warmth.

I’m a home cook who learned at my mother’s elbow and at church bake sales, and I now share recipes that make home feel like home. I’ve spent decades testing cozy casseroles, slow-cooker suppers, skillet dinners, and sweet treats that tasted like the past but worked in a busy weeknight kitchen. My approach keeps things straightforward, family-friendly, and free of pork by default, because I know what works for everyday families.

I explain steps clearly so you can feel confident from the first stir to the last bite, and I believe comfort should be simple to make and easy to share. If you love ricotta-rich desserts, you might also enjoy a lighter ricotta cake like the one I made with almonds and lemon on my site, a nice companion to this fruity, buttery treat: Almond Lemon Ricotta Cake with Lemon Glaze.

This Pineapple Ricotta Dump Cake marries tangy pineapple with creamy ricotta and the ease of a cake mix topping, so you get a dessert that feels homemade without fuss. I’ll walk you through why it works, how to make it, and the best ways to serve and store it. You’ll find tips to keep it moist, variations to suit holidays or weeknights, and answers to common questions so you can bake with confidence. Let’s get started with this comfy, family-friendly Pineapple Ricotta Dump Cake that tastes like sunshine and Sunday suppers.

Why this recipe works

This Pineapple Ricotta Dump Cake works because it combines texture, flavor, and simplicity in one pan. The ricotta gives a gentle creaminess that offsets the bright, slightly acidic crushed pineapple. When you sprinkle the dry yellow cake mix on top and pour melted butter and a simple egg-and-vanilla wash over it, the mix bakes into a golden, tender crust. You get the best of both worlds: a moist, custardy interior where the ricotta and pineapple mingle, and a buttery, crisp top that reminds you of a cobbler or a classic dump cake.

There’s little prep and no specialized equipment, which keeps the recipe accessible to busy cooks. The Pineapple Ricotta Dump Cake suits weeknight baking because it comes together in minutesno creaming, no sifting, just mixing and layering. The ricotta adds body without heaviness, so the cake feels light enough to serve after dinner but satisfying enough to stand in for a Sunday dessert. The canned pineapple offers consistent sweetness and texture year-round, making this Pineapple Ricotta Dump Cake a dependable treat whether peaches are fresh or the calendar says winter.

Because this recipe uses common pantry items, you can adapt it easily. Swap a different cake mix for flavor variations, top with toasted coconut or chopped nuts for crunch, or add a sprinkle of cinnamon for warmth. Each small change shifts the cake subtly, but the core idea remains the same: creaminess meets fruity brightness under a buttery crust. That balance is why the Pineapple Ricotta Dump Cake reliably delivers comfort and flavor without complicated steps.

How to prepare Pineapple Ricotta Dump Cake

Ingredients

1 can (20 oz) crushed pineapple, undrained
1 cup ricotta cheese
1 box yellow cake mix
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish lightly with butter or nonstick spray.
In a large bowl, combine the crushed pineapple with its juices and the ricotta cheese.
Mix the pineapple and ricotta until evenly blended and smooth.
Spread the pineapple-ricotta mixture evenly in the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the pineapple-ricotta layer.
Drizzle the melted butter evenly across the surface of the cake mix so the mix absorbs the butter.
In a separate bowl, whisk together the eggs and vanilla extract until combined.
Pour the egg-and-vanilla mixture evenly over the cake mix; do not stir.
Bake in the preheated oven for 45 to 50 minutes.
Check doneness by inserting a toothpick into the center; it should come out mostly clean and the top should be golden brown.
Remove the dish from the oven and allow it to cool slightly on a wire rack.
Dust the top lightly with powdered sugar if desired before serving.
Serve warm or at room temperature, cutting into squares to share.

Serving ideas

Serve the Pineapple Ricotta Dump Cake warm from the oven for a cozy, spoonable dessert that comforts like a warm cobbler. Add a scoop of vanilla ice cream to contrast the warm cake with cool creaminess, or a dollop of whipped cream if you prefer something lighter. For a bright, tropical presentation, spoon a little extra drained crushed pineapple over each slice and sprinkle with toasted flaked coconut or chopped macadamia nuts for a little crunch. These small touches lift the simple Pineapple Ricotta Dump Cake into something a bit more celebratory for guests or a relaxed weekend treat.

You can make this dessert ahead and serve it at room temperature for potlucks or family dinners. The flavors meld as it rests, and the cake stays moist without drying out. For an after-school snack, cut the cake into small squares and serve with milkkids love the sweet, slightly tangy flavor combination of pineapple and ricotta. If you want to turn the Pineapple Ricotta Dump Cake into a brunch item, top slices with Greek yogurt and a drizzle of honey, and add a sprinkling of lemon zest to brighten the dish.

Plate the cake on warmed plates if you serve it for dinner to keep the slices soft and tender. Because this recipe is forgiving, you can experiment with presentation without risking the textureserve family-style in the baking dish for casual gatherings or slice neatly for a more formal table. Regardless of how you serve it, the Pineapple Ricotta Dump Cake offers a pleasing contrast of tender interior and buttery top that guests will love.

How to keep leftovers

Store leftover Pineapple Ricotta Dump Cake in an airtight container in the refrigerator to keep the ricotta layer fresh and creamy. The cake holds well for up to four days refrigerated; the moisture from the pineapple keeps it tender, and refrigeration helps preserve the dairy in the ricotta. If you plan to keep a portion longer, you can freeze individual slices wrapped tightly in plastic wrap and then foilthaw overnight in the fridge before reheating gently.

To reheat, warm slices in a low oven (about 300°F) for 10–12 minutes until just heated through, or microwave single portions for 20–30 seconds to preserve the cake’s texture. If you prefer a crisp top after refrigeration, a quick blast under the broiler for a minute or two can breathe life back into the buttery crustwatch closely so it doesn’t burn. The Pineapple Ricotta Dump Cake also reheats nicely topped with a little extra powdered sugar or a fresh spoonful of whipped cream just before serving.

Avoid leaving the cake at room temperature for more than two hours because of the ricotta. Proper refrigeration keeps the texture and flavor intact. When storing, separate layers with parchment paper to prevent sticking, and keep the lid secure so the cake doesn’t absorb other fridge odors. With a few simple storage steps, your Pineapple Ricotta Dump Cake will stay delicious for several days.

Simple tips for success

To ensure success with the Pineapple Ricotta Dump Cake, start with full-drain awareness: use the pineapple with its juices as called for in the recipe, but if your crushed pineapple seems extra watery, drain a little to avoid a soggy bottom while keeping enough moisture to interact with the ricotta. Use fresh ricotta that’s not overly watery; if your ricotta seems loose, drain it briefly in a fine mesh sieve or line with cheesecloth to remove excess liquid. That small step keeps the Pineapple Ricotta Dump Cake from becoming too loose while maintaining a creamy texture.

When you pour the melted butter, drizzle it slowly and aim for even coverage; if you pour in one spot, the cake mix won’t absorb butter evenly. The eggs and vanilla add structure to the topping, so whisk them well and pour them carefully over the top; don’t stir. That separation of layers creates the signature contrast in the Pineapple Ricotta Dump Cake between the soft fruit-ricotta filling and the golden crust.

Use a toothpick test to check doneness: you want a mostly clean pick and a golden surface. If the top browns too quickly, tent the cake loosely with foil during the last 10–15 minutes of baking. For more inspiration on ricotta-based cakes and texture ideas, try a carrot-ricotta recipe that balances moisture and crumb in a similar way: Carrot Ricotta Cake. These small adaptations help your Pineapple Ricotta Dump Cake come out consistently delicious.

Easy twists you can try

You can change the character of the Pineapple Ricotta Dump Cake with a few simple twists. Swap a lemon or coconut-flavored cake mix for the yellow mix to add citrus or tropical notes. Fold a cup of shredded coconut into the pineapple-ricotta mixture before you layer it for more texture and a deeper coconut flavor. For a nutty crunch, sprinkle chopped pecans or walnuts over the cake mix before baking; toast the nuts lightly first for extra flavor.

Want a lighter version? Use part-skim ricotta and reduce the butter a touch, or replace half the butter with melted coconut oil for a subtle change. Add a handful of macerated berries on top of the pineapple layer for a colorful summer version of this Pineapple Ricotta Dump Cake. For holiday flair, stir a teaspoon of ground ginger or cinnamon into the cake mix before sprinkling. Each change keeps the easy assembly but introduces new flavor profiles so the Pineapple Ricotta Dump Cake can suit any occasion.

Frequently asked questions

Q: Can I use fresh pineapple instead of canned crushed pineapple in the Pineapple Ricotta Dump Cake?
A: Yes, you can use fresh pineapple that you pulse in a food processor until crushed. Fresh pineapple adds bright flavor, but you may need to drain excess juice so the filling doesn’t get too watery. Reserve a bit of juice to keep the filling moist if needed.

Q: Can I make the Pineapple Ricotta Dump Cake ahead of time?
A: You can assemble it ahead and refrigerate the unbaked dish for up to 24 hours before baking. Let it sit at room temperature for about 20 minutes before baking, then add a few extra minutes to the baking time if needed. Baked leftovers store well in the fridge for up to four days.

Q: Is there a gluten-free way to make this Pineapple Ricotta Dump Cake?
A: Yes. Use a gluten-free yellow cake mix and ensure your other ingredients are certified gluten-free. Texture may vary slightly, but the overall concept still works: creaminess from ricotta, brightness from pineapple, and a buttery crust from the mix.

Q: Can I reduce the sugar in this Pineapple Ricotta Dump Cake?
A: The canned pineapple and cake mix carry most of the sweetness. For a less-sweet version, choose a reduced-sugar cake mix if available and use unsweetened crushed pineapple, then taste and adjust by adding a touch of honey if desired. The ricotta helps balance sweetness with its mild tang.

Conclusion

This Pineapple Ricotta Dump Cake proves that simple ingredients and easy steps can create a dessert that feels like a warm memory. Whether you bake it for a weeknight family treat or a casual gathering, its creamy filling and buttery top deliver comfort without fuss. For a different ricotta-based inspiration that leans more toward a traditional cheesecake texture, see this Ricotta cheese cake recipe for ideas you can adapt to your pantry.