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.
Grease casserole dish with 1 tablespoon of unsalted butter (not margarine). Save remainder to dot top of cake.
Dump pineapples with juice into a 9×13 buttered baking dish. Stir in vanilla extract and lemon juice.
Open the package of cake mix. Do not add any additional ingredients.
Dump or sprinkle “dry cake mix” evenly over fruit mixture in baking dish. Cover top of dry cake mix with pieces of cold unsalted butter (not margarine).
Bake 20 minutes. Carefully remove HOT baking dish from HOT oven.
Use back of spoon to combine melted butter with dry cake mix crumbs. Do this so the top cake crust will thoroughly bake. IMPORTANT: If this step is skipped, the top cake crust will consist of dry chunks.
Return to oven. Bake 20-25 more minutes or until top cake crust is thoroughly baked, golden brown and bubbly.
Serve warm or cold.
Top with vanilla ice cream or real whipped cream (optional).
NOTE: Refrigerate 2 hours up to overnight before serving cold.