Description
Make this easy Pineapple Upside-Down Dump Cake with simple ingredients! A buttery, caramelized pineapple dessert perfect for any occasion
Ingredients
Scale
- 1 can (20 oz) pineapple slices, drained
- 1 can (20 oz) crushed pineapple, with juice
- 1 box yellow cake mix
- 1/2 cup unsalted butter (melted or cut into thin slices)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon (optional for added spice)
- 1 jar (6 oz) maraschino cherries
- 1/2 cup chopped pecans or walnuts (optional for extra crunch)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sprinkle brown sugar evenly across the bottom of the baking dish.
- Arrange pineapple slices in a single layer over the brown sugar, placing a maraschino cherry in the center of each ring.
- Pour crushed pineapple (with juice) over the slices, spreading it evenly.
- Sprinkle the dry cake mix evenly over the fruit layer. Do not stir.
- Distribute butter slices evenly over the top or drizzle melted butter across the surface.
- Optional: Sprinkle chopped pecans or walnuts over the cake mix for added crunch.
- Bake for 40-45 minutes or until the top is golden brown and crispy.
- Let cool for 10 minutes before serving warm with ice cream or whipped cream
Notes
- Use fresh pineapple for a natural and juicy flavor.
- Do not mix the layers—this keeps the gooey pineapple base intact.
- For a crunchier topping, broil the cake for 2 minutes at the end of baking.
- Try spice cake mix instead of yellow cake mix for extra warmth.
- Add shredded coconut for a tropical twist.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in the microwave for 30 seconds to restore warmth
- Prep Time: 10minutes
- Cook Time: 40-45 minutes