Pineapple Dump Cake
This pineapple dump cake is a rich, delicious and easy pineapple dessert. All you need to make this easy pineapple cobbler is a handful of ingredients like yellow cake mix, crushed pineapple, light brown sugar and butter. It’s the perfect quick and easy dessert for spring and summer entertaining.
Equipment
- 1 11 x 7 or 9 x 13 baking dish
Ingredients
- 2 20 oz. cans crushed pineapple
- 1 tsp (5 ml) vanilla extract
- ½ cup (100 g) light brown sugar, divided
- 1 15.25 oz. boxed yellow cake mix
- ½ cup (113 g) cold unsalted butter
- ½ cup (118 ml) melted butter
Instructions
- Preheat the oven to 350 F.Lightly grease a 9 x9, 11 x 7 or 9 x 13 inch baking dish using a tablespoon of butter.
- Evenly spread the canned crushed pineapple across the greased baking dish. Mix in the vanilla extract until well combined.2 20 oz. cans crushed pineapple , 1 teaspoon (5 ml) vanilla extract
- Top with half (¼ cup, 50 g) of the light brown sugar. Reserve the remaining half for the top.½ cup (100 g) light brown sugar, divided
- Evenly spread the yellow cake mix on top of the filling pineapple and brown sugar filling. Evenly cover the cake mix layer with slices of cold butter. Try to cover as much of the cake mix as possible.1 15.25 oz. boxed yellow cake mix, ½ cup (113 g) cold unsalted butter
- Pour the melted butter onto the cake in between the slices of butter. Top with the remaining light brown sugar.½ cup (118 ml) melted butter, ½ cup (100 g) light brown sugar, divided
- Bake the pineapple dump cake for 45 - 60 minutes or until the top is a beautiful golden brown and the pineapple filling is bubbling around the edges of the baking dish.
- Cool the cake mix pineapple dump cake for 30 minutes, scoop into a bowl, top with ice cream or whipped cream and enjoy!
Notes
Store this easy pineapple dump cake in an airtight container in the fridge for up to 3 - 4 days.
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