Description
This Pineapple Dump Cake is a simple, quick, and delicious dessert that combines crushed pineapple, yellow cake mix, brown sugar, and melted butter baked to a golden bubbly perfection. It’s perfect for a sweet, tropical treat with minimal effort—simply dump, sprinkle, and bake!
Ingredients
Scale
Ingredients
- 2 (20-ounce) cans crushed pineapple, undrained
- 15.25 ounces 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 ensure the cake doesn’t stick.
- Add Pineapple: Pour both cans of crushed pineapple, including the juice, evenly into the bottom of the prepared baking dish. This juicy base will keep the cake moist and flavorful.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the pineapple layer, covering all the fruit completely for even baking.
- Add Brown Sugar: Sprinkle the brown sugar over the layer of cake mix to add sweetness and help caramelize the topping.
- Drizzle Butter: Drizzle the melted butter evenly across the entire surface to moisten the dry cake mix and help it bake into a golden, crispy topping.
- Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly.
- Cool Slightly: Remove the cake from the oven and let it cool for 10-15 minutes. This helps the dessert set and makes it easier to serve.
- Serve: Serve warm, optionally topped with a scoop of vanilla ice cream and a maraschino cherry for an extra special touch.
Notes
- You can substitute the yellow cake mix with a white or spice cake mix for different flavors.
- If you prefer a less sweet dessert, reduce the brown sugar slightly.
- Make sure not to drain the pineapple; the juice adds essential moisture to the cake.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Reheat gently in the microwave before serving to restore warmth and softness.
