Description
This pineapple dump cake recipe offers a minimal-effort dessert solution, delivering crisp edges and a gooey, fruity center with a visually appealing caramelized pineapple crown. It is a simple, family-friendly sweet treat perfect for busy evenings or potlucks.
Ingredients
- 1 box yellow cake mix, 15.25 oz
- 1 can crushed pineapple, 20 oz (undrained)
- 1 can pineapple rings, 20 oz (drained)
- 1.5 sticks unsalted butter, cold
- 0.5 cup light brown sugar
- 0.5 tsp ground cinnamon
Instructions
- Prepare Caramel Crown: Melt 2 Tbsp (28g) butter, 0.5 cup brown sugar, and 0.5 tsp cinnamon in a small saucepan for 2-3 minutes. Arrange drained pineapple rings in a 9×13-inch baking dish. Pour warm caramel over the rings.
- Layer Pineapple Base: Pour the undrained crushed pineapple evenly over the caramelized rings.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the crushed pineapple, forming a consistent layer.
- Dot with Butter: Slice the remaining 1 stick (113g) cold butter into thin pats and distribute evenly over the dry cake mix.
- Bake to Perfection: Bake at 350°F (175°C) for 45-55 minutes, or until bubbly, deeply golden, and crisp. (If edges brown fast, tent loosely with foil.)
Notes
For a gluten-free option, use gluten-free cake mix. For a vegan version, use a plant-based stick butter and vegan cake mix. You can add 1 tsp vanilla extract to the crushed pineapple or sprinkle 0.25 cup shredded coconut or 0.5 cup chopped nuts (pecans or walnuts) over the cake mix for added flavor and texture. Ensure butter pats are evenly distributed to prevent a dry cake mix. If the cake browns too quickly, loosely cover the dish with aluminum foil. Store leftovers covered in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 380 calories
- Sugar: 35 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg