How to Make the Perfect Pineapple Dump Cake
A taste of paradise in a pan! This Pineapple Dump Cake is a breeze to make and delivers a sweet, tropical escape with every bite.
Servings: 9
Calories: 375kcal
Ingredients
- 1 can pineapple tidbits 20 ounces, undrained
- 1 can pineapple chunks 20 ounces, drained slightly but still juicy
- ¼ cup brown sugar lightly packed
- 1 box white cake mix
- 1 stick ½ cup salted butter, sliced.
Instructions
- Set the oven to 350°F (175°C) and grease a 9x13-inch baking dish using butter or nonstick spray. This keeps everything from sticking once it’s baked and golden.
- Add the pineapple from both cans, juice included, and spread it evenly in the dish. The juice adds that extra moisture and sweetness that makes this cake so irresistibly gooey.
- Evenly sprinkle the dry cake mix over the layer of fruit. No mixing needed, just try to cover everything in an even layer. Then, add a light sprinkle of brown sugar across the surface for a sweet, caramelized twist.
- Cut the butter into slices and place them evenly over the top. As it bakes, the butter melts into the cake mix and creates a buttery, crisp topping.
- Bake for 50 minutes, or until the top is golden and bubbly around the edges.
- Let it cool just a bit before serving, then grab a spoon and enjoy the warm, tropical magic.
Notes
- Don’t forget the brown sugar, it’s the secret to that sweet, caramelized top.
- A sprinkle of cinnamon over the cake mix will give it a warm, spiced flavor that complements the pineapple perfectly.