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Lemon Pineapple Dump Cake
This delicious dessert has tangy pineapples topped with a buttery white cake crust. Easy to make with a few ingredients. Prepare, bake and serve in an hour. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Preheat oven to 350 degrees.
Dump canned pineapples with juice into a 9×13 buttered baking dish. Add lemon extract (or preferred extract) and lemon juice. Stir until well combined.
Dump (or sprinkle) cake mix evenly over fruit mixture in baking dish. Dot all over with pieces of cold unsalted butter (1 stick). Do not use margarine.
Bake 20 minutes. Carefully remove HOT baking dish from HOT oven. Use back of spoon to lightly spread melted butter evenly over cake mix until all of mix is coated with butter. Do this so entire top crust will be buttery (no dry cake crumbs). This step is optional.
Return to oven. Bake 20-25 more minutes or until bubbly and top cake crust is golden brown.
If desired, serve cold or hot. Top with vanilla ice cream or real whipped cream.
NOTE: Refrigerate 2 hours up to overnight before serving cold.