This dessert contains tangy pineapples topped with a yellow cake crust. Excellent served with vanilla ice cream or real whipped cream. Easy to make with a yellow cake mix. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Dump pineapples with juice into a 9×13 buttered baking dish. Stir in vanilla extract and lemon juice.
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 with vanilla ice cream or real whipped cream.
NOTE: Refrigerate 2 hours up to overnight before serving cold.
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!