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Pineapple Lemon Dump Cake
Pineapple Lemon Dump Cake contains tangy pineapples topped with a buttery lemon cake crust.  Easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Pineapple Lemon Dump Cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Pineapple Lemon Dump Cake
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease casserole dish with 1 tablespoon of unsalted butter. Save remainder to dot top of cake.
  3. Dump pineapples with juice into a 9×13 buttered baking dish. Stir in vanilla extract and lemon juice
  4. 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.
  5. 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).
  6. Return to oven. Bake 20-25 more minutes or until bubbly and top cake crust is golden brown.
  7. Serve warm or cold.
  8. Top with vanilla ice cream or real whipped cream (optional).
  9. NOTE: Refrigerate 2 hours up to overnight before serving cold.
  10. Makes 12 servings.