Description
Pineapple Dump Cake is a quick and easy dessert featuring layers of crushed pineapple, yellow cake mix, brown sugar, and melted butter baked to golden perfection. This moist and sweet treat is perfect for serving warm with vanilla ice cream and a cherry on top.
Ingredients
Scale
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 and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to prevent sticking.
- Layer Pineapple: Pour the crushed pineapple along with its juice evenly into the prepared baking dish, spreading it out as the base layer.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pineapple layer, making sure all fruit is covered well.
- Sprinkle Brown Sugar: Evenly distribute the brown sugar over the cake mix layer for added sweetness and caramelization.
- Drizzle Butter: Pour the melted unsalted butter over the top, ensuring it covers as much of the dry cake mix as possible to create a moist, golden crust.
- Bake: Place the dish on the middle rack of the preheated oven and bake for 45 minutes, or until the top is golden brown and bubbly.
- Cool and Serve: Remove the cake from the oven and let it cool slightly for 10-15 minutes to set. Serve warm, ideally topped with a scoop of vanilla ice cream and a maraschino cherry for extra indulgence.
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 the cake tightly wrapped for up to 2 months; thaw overnight in the fridge before reheating.
- For a make-ahead option, assemble all layers without butter, cover, and refrigerate up to 24 hours. Add butter just before baking.
- Ensure melted butter covers most of the cake mix to avoid dry spots on top.
- For a different topping texture, slice the butter into thin pats rather than melting.
- Bake on the middle rack for even browning and bubbling.
- Let the cake rest 10-15 minutes after baking to allow it to set but stay warm and gooey.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
