Description
This Pineapple Dump Cake is a super easy and delicious dessert that combines sweet crushed pineapple, white cake mix, and butter to create a crunchy, flavorful treat. Perfect for any occasion, it requires minimal prep and bakes into a moist, sweet cake with a remarkable texture.
Ingredients
Scale
Ingredients
- 1 can (20 oz) crushed pineapple, undrained
- 1 box (15.25 oz) white cake mix
- 2 sticks (1 cup or 226g) unsalted butter, cold
- 1 tbsp lemon juice (optional)
Instructions
- Prepare the Baking Dish: Grease a 9×13 inch baking dish thoroughly with butter to prevent sticking and ensure easy cleanup.
- Spread Pineapple: Evenly spread the entire can of crushed pineapple (including juice) in the prepared baking dish. If using, drizzle 1 tablespoon of lemon juice over the pineapple to add a subtle tangy flavor.
- Sprinkle Cake Mix: Sprinkle the white cake mix evenly over the pineapple layer, covering the fruit completely for an even bake.
- Add Butter: Cut the cold unsalted butter into small pieces. Distribute the butter pieces evenly over the top of the cake mix to create a rich, moist texture as it melts during baking.
- Bake: Place the baking dish in a preheated oven at 350°F (175°C). Bake uncovered for 60 minutes, or until the top is golden and the edges are bubbly and crispy.
- Cool and Serve: Let the cake cool slightly before serving to allow it to set. Enjoy your crunchy, sweet pineapple dump cake warm or at room temperature.
Notes
- This recipe uses a ‘dump cake’ method, meaning no mixing is necessary—just layer the ingredients and bake.
- For extra flavor, consider adding 1/2 teaspoon of cinnamon or nutmeg to the cake mix before sprinkling.
- Leftovers can be refrigerated for up to 3 days and reheated gently for best texture.
- Use cold butter directly from the fridge so it melts slowly, creating a better crumb topping.
- The optional lemon juice enhances brightness but can be omitted if preferred.
