Description
This Pineapple Dump Cake is a simple, no-fuss dessert combining crushed pineapple, yellow cake mix, brown sugar, and melted butter baked to golden perfection. Its gooey, fruity base with a crunchy cake topping makes it a delicious crowd-pleaser, perfect for casual gatherings or weeknight treats.
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 the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x13-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 in an even layer to cover the bottom.
- Add cake mix: Sprinkle the dry yellow cake mix evenly over the pineapple layer, making sure to cover all the fruit for consistent baking.
- Add brown sugar: Evenly sprinkle the brown sugar over the cake mix layer, enhancing sweetness and caramelization during baking.
- Drizzle butter: Drizzle the melted butter over the top, making sure it covers as much of the dry cake mix as possible to create a moist, golden crust.
- Bake: Place the baking dish on the middle oven rack and bake for 45 minutes, or until the top is golden brown and bubbly around the edges.
- Cool slightly: Remove the cake from the oven and let it cool for 10 to 15 minutes; this allows it to set while staying warm and gooey.
- Serve: Serve warm, optionally topped with a scoop of vanilla ice cream and a maraschino cherry for a classic dessert experience.
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 for a quick serving.
- Freeze the cake wrapped tightly for up to 2 months; thaw overnight in the fridge before reheating to retain moisture.
- For make-ahead convenience, assemble layers without butter, cover, and refrigerate up to 24 hours; add butter just before baking.
- Ensure melted butter is evenly drizzled to avoid dry spots on top of the cake mix.
- Alternatively, slice butter into thin pats for a different, more rustic topping texture.
- Bake on the middle rack to ensure even browning and avoid burning the top or bottom.
- Letting the cake rest 10-15 minutes after baking improves texture and makes serving easier.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
