Description
A quick and easy Pineapple Dump Cake recipe featuring crushed pineapple, yellow cake mix, brown sugar, and melted butter. This dessert is baked until golden brown and bubbly, perfect served warm with vanilla ice cream and a maraschino cherry.
Ingredients
Scale
Main Ingredients
- 2 20-ounce cans crushed pineapple undrained
- 15.25 ounce yellow cake mix
- ½ cup brown sugar
- 1 cup (2 sticks) unsalted butter melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Add Pineapple: Pour the crushed pineapple, including its juice, evenly into the prepared baking dish to form the base layer.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the pineapple layer, ensuring the fruit is completely covered.
- Add Brown Sugar: Sprinkle the brown sugar evenly over the cake mix layer for added sweetness and texture.
- Drizzle Butter: Drizzle the melted butter over the entire top, trying to cover as much of the dry cake mix as possible to avoid dry spots.
- Bake: Place the baking dish in the preheated oven on the middle rack and bake for 45 minutes or until the top is golden brown and the mixture is bubbly.
- Cool Slightly: Remove from oven and allow the cake to cool for 10-15 minutes so it sets while staying warm and gooey.
- Serve: Serve warm, optionally topped with a scoop of vanilla ice cream and a maraschino cherry for an extra special touch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for 20-30 seconds before serving.
- Freeze tightly wrapped leftovers for up to 2 months; thaw overnight in the fridge before reheating.
- For make-ahead prep, assemble the layers without butter, cover, and refrigerate up to 24 hours; add butter just before baking.
- Ensure butter covers most of the cake mix to prevent dry spots.
- For a different topping texture, slice butter into thin pats instead of melting.
- Bake on the middle rack for even browning.
- Allow cake to rest 10-15 minutes after baking so it sets but remains warm and gooey.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
