Description
This Pineapple Dump Cake is a simple, crowd-pleasing dessert that combines sweet, tangy pineapple with a crunchy, buttery cake topping. With minimal preparation and just three main ingredients, it's perfect for a quick and delicious treat that's baked to golden perfection.
Ingredients
Ingredients
- 40 ounces crushed pineapple (juices drained well; approximately two 20-ounce cans)
- 15.25 ounce box of white cake mix
- 1 cup butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 350 °F (177 °C) and lightly spray a 9x13 inch baking pan with cooking spray to prevent sticking.
- Layer Pineapple: Dump the drained crushed pineapple evenly into the bottom of the prepared baking pan. Use a spatula or gently shake the pan to spread it out in an even layer.
- Add Cake Mix: Sprinkle the white cake mix evenly over the pineapple layer. Make sure there are no large clumps and that the cake mix covers the pineapple uniformly.
- Pour Butter: Slowly pour the melted butter evenly over the top of the cake mix. Ensure most of the cake mix is saturated with butter, but do not stir or mix the layers.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes. The mixture should bubble around the edges and the top should turn a golden brown color.
- Cool and Serve: Remove the cake from the oven and let it cool for about 15 minutes before serving to allow the cake to set and flavors to meld.
Notes
- Ensure pineapple is well drained to prevent the cake from becoming soggy.
- Do not mix the layers after adding the butter; the signature 'dump cake' texture relies on the unmixed layers baking separately.
- For a variation, you can add chopped nuts or coconut flakes on top before baking for added texture.
- This cake is best served warm but can also be enjoyed at room temperature.
- Store leftovers covered in the refrigerator for up to 3 days.
