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Pineapple Dump Cake

A delicious and incredibly easy dessert that combines canned pineapple with a buttery cake crumble, resulting in a warm, flavorful treat.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can canned pineapple tidbits (20 ounces), juice mostly drained
  • 1 can canned pineapple chunks (20 ounces), juice mostly drained
  • 1 box yellow or vanilla cake mix (15.25 ounces)
  • 1.5 sticks unsalted butter, melted (¾ cup)
  • 0.5 cup brown sugar

Method
 

Preparation
  1. Preheat your oven to 375 degrees Fahrenheit and let it fully preheat for about 10 minutes.
  2. Open both cans of pineapple and drain out most of the juice, leaving a small splash for moisture. Pour the tidbits and chunks into an ungreased 9x13 baking dish and spread into an even layer.
Mixing
  1. In a medium bowl, combine the dry cake mix with the melted butter. Mix together with a fork until it turns into a crumbly, sand-like texture.
Layering and Baking
  1. Sprinkle the buttery crumble mixture evenly over the pineapple layer. Scatter the brown sugar on top of the crumble.
  2. Bake in the preheated oven for about 45 minutes, until golden brown and bubbling. Test doneness with a toothpick inserted in the center.
Cooling
  1. Remove the cake from the oven and let it cool for about 10 minutes before serving.

Notes

Tips for success include draining the pineapple thoroughly, using room temperature butter for easier mixing, and resisting the urge to check on the cake early in the baking process.