Description
Delightfully easy and crowd-pleasing Pineapple Dump Cake with layers of crushed pineapple, yellow cake mix, brown sugar, and melted butter baked to golden perfection. Perfect for serving warm with ice cream for a simple dessert.
Ingredients
Scale
Pineapple Layer
- 2 20-ounce cans crushed pineapple undrained
Cake Layer
- 15.25 ounce yellow cake mix
- ½ cup brown sugar
Topping
- 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 Layer: Pour the undrained crushed pineapple evenly into the prepared baking dish, spreading it out to cover the bottom.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the pineapple layer, making sure to fully cover the fruit.
- Add Brown Sugar: Evenly sprinkle the brown sugar over the cake mix layer for added sweetness and caramelization.
- Drizzle Butter: Drizzle the melted butter over the top, ensuring it covers as much of the dry mix as possible to achieve a moist and golden crust.
- Bake: Place the dish on the middle oven rack and bake for 45 minutes until the top is golden brown and bubbly.
- Cool Slightly: Remove the cake from the oven and let it cool for 10-15 minutes to set while remaining 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 the cake wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating.
- For make-ahead convenience, assemble the layers without butter, cover, and refrigerate for up to 24 hours; add butter just before baking.
- Make sure melted butter covers most of the cake mix to prevent dry spots on the topping.
- For a different texture, slice the butter into thin pats instead of melting it to dot on top.
- Bake on the middle rack to ensure even browning and cooking.
- Allow the cake to rest 10-15 minutes after baking so it sets but stays warm and gooey.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 200 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
