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.
Servings: 12 servings
Calories: 159kcal
Ingredients
- 2 cans (20 ounces per can) pineapple tidbits or crushed pineapples in juice
- 1 teaspoon lemon extract Vanilla extract or pineapple extract will also work.
- 1/4 cup fresh lemon juice Use 2-3 lemons.
- 1 box lemon cake mix or use white cake mix for subtle flavor
- 1 stick (1/2 cup) unsalted butter, cold Do not use margarine.
- vanilla ice cream or real whipped cream, optional for garnish
Instructions
- Preheat oven to 350 degrees.
- Dump canned pineapples with juice into a 9x13 buttered baking dish. Add lemon extract (or preferred extract) and lemon juice. Stir until well combined.
- 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.
- 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 the dry cake mix is coated with melted butter. Do this so the top crust will form a buttery crust... without dry crumbs.
- Return to oven. Bake 20-25 more minutes or until bubbly and top cake crust is golden brown.
- If desired, serve warm or hot. Top each serving with vanilla ice cream or real whipped cream.
Notes
Store in a container with a tight lid or cover with foil. Keep in fridge for up to 3 days. For best results, warm in preheated 350 oven for 10 minutes.