Pineapple Dump Cake
Makes 10 servings
Ingredients
- 1 20 ounce can (1 20 ounce can) pineapple tidbits (drained, juice reserved)
- 1 20 ounce can (1 20 ounce can) pineapple, crushed
- 1 box (1 box) Cake mix
- ½ Cup (113.5 Gram) Butter (melted)
- ⅓ Cup (73.33 Gram) Brown Sugar
Instructions
- Preheat oven to 350.
- Spray a 9×13 baking pan with non-stick pan spray.
- Drain the pineapple tidbits and save the juice for later in this recipe.1 20 ounce can pineapple tidbits
- Spread the crushed pineapple and the drained tidbits in the bottom of the prepared pan.1 20 ounce can pineapple tidbits, 1 20 ounce can pineapple, crushed
- Sprinkle the cake mix over the pineapple. Do not press or stir.1 box Cake mix
- Sprinkle the reserved pineapple juice over the cake mix to moisten it.
- Drizzle the melted butter over the remaining dry parts of the cake mix.½ Cup Butter
- Crumple the brown sugar over the cake before covering with foil.⅓ Cup Brown Sugar
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the top of the cake is golden brown and crunchy.
- Remove from the oven and serve with ice cream and/or whipped cream.
Notes
Does this cake need to be refrigerated?
Once the cake has been cooled, store it in the refrigerator covered with plastic wrap or foil.
How to reheat this cake.
I scoop a portion into a microwave safe bowl and microwave on high for 2 minute. Be careful for hot spots in the cake.
Cake mix tips:
Sprinkle the cake mix over the fruit and do not press it down. By pressing it you can form a crust and not allow the cake mix to fully hydrate leaving dry cake mix on the surface.
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