Pineapple Dump Cake
The ultimate comfort food, Pineapple Dump Cake is the perfect blend of sweet and tangy flavors. This easy weeknight dessert is sure to satisfy your cravings and impress your guests. Treat yourself to this delightful recipe tonight!
Equipment
- 9×13 inch pan
Ingredients
- 220 oz cans Crushed Pineapple with juice
- ½ cup Light Brown Sugar
- 15.25 oz package Yellow Cake Mix
- ¾ cup Unsalted Butter melted
- 1 cup Raw Pecans chopped
- 1 cup Vanilla Ice Cream for serving
Instructions
- Preheat your oven to 350°F (180°C) or 160°C if you’re using a fan oven. Lightly grease a 9×13-inch (approx 22×33 cm) baking dish and set it aside.
- Pour the crushed pineapple along with its juice into the prepared pan, spreading it out to form an even layer.
- Sprinkle the brown sugar evenly over the pineapple.
- Sprinkle the yellow cake mix evenly on top of the brown sugar layer.
- Drizzle the melted butter over the cake mix. Scatter the chopped pecans on top.
- Place the pan in the oven and bake for 55-60 minutes, or until the top is golden brown and bubbly.
- Let the cake cool for 30 minutes. Serve warm with a scoop of vanilla ice cream.
Notes
- Tip 1: Sprinkle everything as evenly as possible. Since we’re not doing any stirring or mixing in this pineapple dump cake recipe, it’s important to spread everything out in the pan as you go.
- Tip 2: Don’t like nuts? It’s ok, you can skip them! You can also leave out the brown sugar if you’d like your dessert to be less sweet.
- Tip 3: Adjust the flavor. Replace one can of crushed pineapple with a can of cherry pie filling or apple pie filling to make a whole new fruity sweet treat.
- Tip 4: To Store: Keep leftovers in the fridge for up to 3 days.