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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 about one hour. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Lemon Pineapple Dump Cake
Course Dessert
Cuisine American
Keyword butter, cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Keyword butter, cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon Pineapple Dump Cake
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Dump (or sprinkle) preferred cake mix (white or yellow) 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.
  5. Use back of spoon to lightly spread melted butter evenly over cake mix until all of the dry cake mix is coated with melted butter. Do this so the top crust will form a buttery crust… without dry crumbs.
  6. Return to oven. Bake 20-25 more minutes or until bubbly and top cake crust is golden brown.
  7. If desired, serve warm or hot. Top each serving with vanilla ice cream or real whipped cream.