Pineapple Dump Cake
Servings: 10 servings
Calories: 432cal
Equipment
Ingredients
- 40 oz crushed pineapple in pineapple juice, undrained. 2 (20 oz) cans
- ½ cup light brown sugar lightly packed
- 15.25 oz yellow cake mix
- 1 cup unsalted butter melted
Instructions
- Preheat the oven to 350F.
- Add the pineapple (with juices) to a 9 by 13-inch casserole dish, spreading it out evenly.
- Sprinkle the brown sugar on top of the pineapple.
- Sprinkle the cake mix on top, spreading it around evenly.
- Pour the melted butter on top of the cake mix, spreading it out as evenly as possible.
- Bake (uncovered) until the sides are bubbling and the top is golden, about 1 hour. Serve warm.
Video
Notes
- Bump up the flavor by adding 1 teaspoon of vanilla extract (drizzle it around the pineapple).
- If you can’t find crushed pineapple, you can use 2 (20 ounce) cans pineapple tidbits in pineapple juice instead. If you can only find canned crushed pineapple in heavy syrup (instead of in pineapple juice), you can use that and simply omit the brown sugar.
- If adding chopped pecans, add them in with the brown sugar in step 3.
Nutrition
Serving: 1serving | Calories: 432cal | Carbohydrates: 64g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 321mg | Potassium: 181mg | Fiber: 2g | Sugar: 46g | Vitamin A: 624IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 1mg
