Pineapple Dump Cake
Pineapple Dump Cake has just 5 simple ingredients and 10 minutes of prep time. Serve with ice cream and cherries for a nostalgic treat!
Servings: 10
Ingredients
- 40 ounces Crushed pineapple in 100% juice, no sugar added, 2 (20-ounce) cans
- 1 teaspoon vanilla extract
- 1/2 cup dark brown sugar lightly packed
- 1 15.25 ounce box yellow cake mix
- 1 cup salted butter, melted 2 sticks
- Vanilla ice cream and maraschino cherries for serving
Instructions
- Preheat oven to 350℉. Grease a 9” x 13” baking pan.
- Mix the vanilla extract into one of the cans of crushed pineapple until well combined. Evenly pour the cans of pineapple into the bottom of the prepared baking pan.
- Evenly sprinkle the brown sugar over the pineapple, followed by evenly sprinkling the cake mix.
- Evenly pour the melted butter over the top, making sure to get into the edges and corners of the pan. Place the pan in the oven, uncovered and bake for 50-60 minutes and the top is golden brown and the edges are bubbling.
- Serve warm scoops of the dump cake with vanilla ice cream and maraschino cherries.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave.
Nutrition facts do not include ice cream and maraschino cherries.
Nutrition
Calories: 433kcal | Carbohydrates: 64g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 465mg | Potassium: 182mg | Fiber: 2g | Sugar: 46g | Vitamin A: 624IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 1mg
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