Easy 5-Ingredient Pineapple Dump Cake (Print version)
A buttery pineapple dump cake made with 5 pantry ingredients, baked until bubbly underneath and golden on top.
# Ingredients:
For the cake
01 -
1 can (20 oz/567 g) crushed pineapple in juice, undrained
02 -
1 can (20 oz/567 g) pineapple tidbits in juice, undrained
03 -
1 box (15.25 oz/432 g) yellow cake mix
04 -
1/3 cup (70 g) packed light brown sugar
05 -
1/2 cup (113 g) unsalted butter, melted
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 -
Pour the crushed pineapple and pineapple tidbits, including all juice, into the dish. Spread into an even layer.
03 -
Sprinkle the dry cake mix evenly over the pineapple. Gently level it with the back of a spoon without stirring it into the fruit.
04 -
Sprinkle the brown sugar over the cake mix. Drizzle the melted butter slowly and evenly over the top, covering as much dry mix as possible.
05 -
Bake for 45-50 minutes, until the pineapple bubbles around the edges and the topping is golden brown. Add a little extra melted butter to any dry patches halfway through if needed.
06 -
Cool for 10 minutes before scooping. Serve warm on its own or with vanilla ice cream.
# Good to know:
01 -
Serve warm for the best contrast between juicy pineapple and crisp topping.
02 -
Do not drain the pineapple. The juice helps cook the dry cake mix.
03 -
Leftovers keep refrigerated for up to 4 days.