Pineapple Dump Cake
A gooey, pineapple base is topped with cake mix only to magically bake into the most delicious pineapple cake you've ever had.
Ingredients
- 20 ounces canned pineapple chunks drained
- 20 ounces canned crushed pineapple undrained
- 1/2 cup light brown sugar
- 1 standard size box vanilla or yellow cake mix
- 1 cup butter melted
Instructions
- Preheat the oven to 350 degrees and prepare a 9x13 pan with a light coating of cooking spray.
- Spread both cans of the pineapple evenly in the bottom of the 9x13 pan.
- Sprinkle the brown sugar evenly over the pineapple.
- Evenly sprinkle the cake mix over the pineapple.
- Drizzle melted butter over the cake mix.
- Bake in the preheated oven for 50-55 minutes or until the top is golden brown.
- Remove from the oven and allow to cool for 10 minutes before serving.
Notes
Storage: Pineapple Dump cake can be stored at room temperature on the first day, then covered in the fridge for up to 4 days.
Nutrition
Calories: 387kcal | Carbohydrates: 59g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 424mg | Potassium: 161mg | Fiber: 2g | Sugar: 41g | Vitamin A: 520IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 1mg
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