Pineapple Dump Cake
This pineapple dump cake is buttery, golden, and loaded with sweet pineapple. A few pantry staples, one pan then just dump and bake!
Ingredients
- 30 ounces crushed pineapple , 2 cans
- 15.25 ounces yellow cake mix
- 12 Tablespoons butter , melted
- 20 ounce pineapple rings , 1 can drained
- 6 ounce can maraschino cherries , drained
- ¼ cup brown sugar
Optional: Chopped nuts, vanilla ice cream or whipped cream
Instructions
- Preheat the oven to 350°F and grease the bottom of a 9x13" pan.
- Pour the crushed pineapple into the bottom of the pan. Dump the cake mix evenly over the fruit. Drizzle the top evenly with melted butter. Place pineapple rings over top. Then place a cherry in the center. Sprinkle brown sugar over the top.
- Bake for 40-45 minutes or until golden brown and bubbly. Remove from oven and allow to cool for a few minutes before serving.
- Serve with vanilla ice cream or whipped cream if desired.
Notes
Since oven temperatures can vary, start checking the dump cake around the 40-minute mark.
To check for doneness, insert a toothpick into only the cake topping. A few moist crumbs are fine, but it should not come out with wet cake mix.
If the top is browning too quickly but the center still needs more time, loosely tent the baking dish with foil for the remaining bake time.
Storage: Cover and refrigerate leftovers for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds before serving.
Nutrition
Calories: 354kcal, Carbohydrates: 59g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 421mg, Potassium: 136mg, Fiber: 1g, Sugar: 23g, Vitamin A: 505IU, Vitamin C: 5.7mg, Calcium: 106mg, Iron: 1.1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
