Pineapple Dump Cake

This easy pineapple dump cake recipe is decadently simple. With juicy pineapple tidbits baked into yellow cake mix, it's a spoonable dessert that tastes heavenly with maraschino cherries or a little whipped cream!

Prep Time10

Cook Time35

Total Time45

Course: Dessert and Pastries

Cuisine: American

Servings:

Calories: 455kcal

Author: Tristin - Home Cooked Harvest

Ingredients

2 20-ounce cans crushed pineapple in juice undrained
1/2 cup light brown sugar
15.25 ounce yellow cake mix
1 stick unsalted butter frozen for easy grating
optional toppings: maraschino cherries, whipped cream, vanilla ice cream

Instructions

Preheat the oven to 350° F. Butter a 13x9-inch baking pan.
Pour the undrained pineapple into the baking dish.
Evenly sprinkle brown sugar on top of the pineapple.
Sprinkle dry cake mix all over the pineapple and brown sugar in an even layer.
Grate 3/4ths of the butter covering all of the dry cake mix.
Bake in a preheated oven for 35-40 minutes. Halfway through baking time, grate on the rest of the butter (may need more) on any dry cake batter areas. Continue baking for the rest of the time. Cool before serving.

Notes

Don't drain the pineapple. You need that liquid for the cake mix. Otherwise, your cake will be way too dry.

Use cold butter. Although many recipes call for melted butter, the cold butter bakes into every level of the cake instead of dropping to the bottom.

Add a little more butter if you notice any dry spots while the dump cake is baking.
Cake will last in an airtight container in the fridge for 3-4 days.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition