Pineapple Dump Cake
This easy pineapple dump cake is made with just 4 ingredients: crushed pineapple, yellow cake mix, butter, and pecans. Layer everything in a 9x13" baking dish - no mixing required - and bake until golden, crispy, and bubbly!
Ingredients
- 40 oz canned crushed pineapple in heavy syrup (undrained)
- 1 box yellow cake mix
- 1 ½ sticks butter (cut into ⅛" slices)
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 375°F. Spray a 9x13" glass baking dish with cooking spray.
- Pour both cans of undrained crushed pineapple into the baking dish and spread into an even layer.
- Sprinkle the dry yellow cake mix evenly over the pineapple. Do not mix.
- Arrange butter slices evenly over the cake mix, covering as much of the surface as possible.
- Sprinkle chopped pecans over the top.
- Bake uncovered for 30-40 minutes, or until the topping is golden brown and the pineapple is bubbling around the edges.
- Serve warm with vanilla ice cream or whipped cream.
Notes
- Do not drain the pineapple. The heavy syrup is part of the liquid needed for this version of the recipe.
- Don't prepare the cake mix according to the box. Use the powder straight from the box.
- For fewer dry cake mix spots, spread the pineapple and cake mix evenly and spread the butter over as much of the surface as possible.
- White, lemon, or pineapple cake mix can be substituted for yellow cake mix.
- Pecans are optional. Leave them out for a 3-ingredient pineapple dump cake.
- For a less-sweet version, use pineapple packed in juice, undrained. If you want it closer to the sweetness of the heavy-syrup version, add ½ cup brown sugar to the pineapple packed in juice.
- Refrigerate leftovers, covered, for 3-4 days.
Nutrition Facts
Calories: 284kcalCarbohydrates: 39gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 23mgSodium: 304mgPotassium: 134mgFiber: 2gSugar: 24gVitamin A: 304IUVitamin C: 7mgCalcium: 87mgIron: 1mg
