Description
This Pineapple Dump Cake is a quick and easy dessert made by layering crushed pineapple, yellow cake mix, brown sugar, and melted butter in a baking dish. The result is a moist, golden-brown cake with a sweet pineapple flavor, perfect served warm with vanilla ice cream.
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.
- Layer Pineapple: Pour the crushed pineapple along with its juice evenly into the prepared baking dish.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pineapple layer, making sure to cover all the fruit.
- Sprinkle Brown Sugar: Evenly sprinkle the brown sugar over the cake mix layer.
- Drizzle Butter: Drizzle the melted butter over the top, ensuring it covers as much of the dry mix as possible.
- Bake: Place the dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and bubbly.
- Cool Slightly and Serve: Remove the cake from the oven and let it cool slightly for about 10-15 minutes. Serve warm, topped with a scoop of vanilla ice cream and a maraschino cherry if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat individual portions in the microwave for 20-30 seconds.
- Freeze wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.
- For make-ahead option, assemble layers without butter, cover, and refrigerate up to 24 hours; add butter just before baking.
- Ensure butter covers most of the cake mix to avoid dry spots on top.
- For a different topping texture, slice butter into thin pats instead of melting.
- Bake on the middle oven rack for even browning.
- Let the cake rest 10-15 minutes before serving so it sets but remains warm and gooey.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
