Pineapple Dump Cake
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.
Servings: 12 servings
Calories: 2kcal
Ingredients
- 1 stick (1/2 cup) unsalted butter, cold Do not use margarine.
- 2 cans (20 ounces each) crushed pineapples in juice and pineapple tidbits in juice Total is 40 ounces.
- 1 teaspoon pure vanilla extract
- 3-1/2 tablespoons lemon juice From one lemon.
- 1 box (15.25 ounces) yellow cake mix
- vanilla ice cream or real whipped cream, optional for garnish
Instructions
- Preheat oven to 350 degrees.
- Grease casserole dish with 1 tablespoon of unsalted butter (not margarine). Save remainder to dot top of cake.
- Dump pineapples with juice into a 9x13 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.
- Makes 12 servings.
Notes
Store in a container with a tight lid. Keeps in fridge for up to 3 days. For best results, warm in 350 preheated oven for 10 minutes.