Description
Pineapple Dump Cake is a delightfully easy and crowd-pleasing dessert featuring layers of juicy crushed pineapple, sweet yellow cake mix, brown sugar, and melted butter, baked to a golden bubbly perfection. It’s perfect for quick gatherings and pairs wonderfully 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) and 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 smoothly.
- Add cake mix: Sprinkle the dry yellow cake mix evenly over the pineapple layer, covering all the fruit to create a uniform layer.
- Sprinkle brown sugar: Evenly sprinkle ½ cup of brown sugar over the cake mix layer to add sweetness and depth.
- Drizzle butter: Drizzle the melted butter evenly over the top, ensuring it covers as much of the dry cake mix as possible to help it bake into a moist, golden topping.
- Bake: Place the baking dish in the preheated oven and bake for 45 minutes or 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 added indulgence.
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 tightly wrapped for up to 2 months; thaw overnight in the refrigerator before reheating.
- For make-ahead prep, assemble layers without butter, cover, and refrigerate up to 24 hours; add butter just before baking.
- Ensure the melted butter covers most of the cake mix to avoid dry spots in the topping.
- For texture variation, slice butter into thin pats instead of melting before adding.
- Bake on the middle oven rack for even browning of the cake.
- Allow the cake to rest before serving so it sets nicely but stays warm and gooey.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
