Pineapple Dump Cake

This pineapple dump cake is loaded with a delicious double pineapple interior and a buttery, tender crust. It's one of the super easy-to-make desserts I make!

Course Dessert

Cuisine American

Keyword cake mix recipes, dump cake recipes, pineapple cake recipes, yellow cake mix recipes

Prep Time 5

Cook Time 50

Total Time 55

Servings - 12 servings

Calories 495kcal

Author Kathleen

Ingredients

1 (20-ounce) can pineapple tidbits, including juice in can
1 (20-ounce) can crushed pineapple, including juice in can
1/2 cup brown sugar, firmly packed
1 (15.25-ounce) box yellow cake mix
12 tablespoons (1 1/2 sticks) butter cut into 24 thin slices

US Customary - Metric

Instructions

Preheat the oven to 350°F (177°C). Spray a 9 X 13-inch baking dish with nonstick cooking spray.
Spread both cans of pineapple evenly in the bottom of the prepared baking dish.
Sprinkle brown sugar (1/2 cup) evenly over pineapple.
Evenly spread cake mix (1 box) over the top of the filling and press down firmly. Arrange butter slices (24 slices) evenly over the cake mix.
Bake in the preheated oven for 50-60 minutes, or until the top is deep golden brown and bubbly. Let set for a few minutes and serve.

Notes

Press down the cake mix- Gently pressing down the filling into the fruit a bit helps moisten the cake mix as it bakes.
Layer the butter- I don’t like the drizzle method of melted butter over the top of the cake. Instead, chill the butter and cut it into even slices. Layer the slices in rows over the top of the cake mix so you don’t get pools of butter or pockets of dry cake mix. It also gives the top a nice crunch and golden finish!

Nutrition