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Pineapple Dump Cake
This dessert contains tangy pineapples topped with a buttery yellow cake crust. Excellent served with vanilla ice cream or real whipped cream. Easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Course Dessert
Cuisine American

Prep Time
15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Dump pineapples and juice into a 9×13 buttered baking dish. Stir in vanilla extract and lemon juice.
  3. 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.
  4. Bake 20 minutes. Carefully remove HOT baking dish from HOT oven. Use back of spoon to lightly spread melted butter evenly through dry looking cake mix. Make sure all the cake mix is wet. Return to oven. This step is optional.
  5. Bake 20-25 more minutes or until bubbly and cake crust is golden brown.
  6. If desired, serve cold or hot with vanilla ice cream or real whipped cream.
  7. This dessert is also very good chilled 2 hours up to overnight.
Recipe Notes

Pineapple Dump Cake Pudding

Use 1-1/2 sticks of unsalted butter (not margarine).  Follow baking instructions. The baked pineapple dump cake will be bubbly with a golden crust.  It will also be thin and slightly runny.  After it cools, refrigerate 2 hours up to overnight to form a pudding.  The cold pineapple mixture and the cold cake crust reminds me of  vanilla wafers in banana pudding.   Delicious!