Pineapple Cake Mix Cake
Easy pineapple dump cake made with canned pineapple, yellow cake mix, and butter for a quick golden topping
PRINT PINServings 12
INGREDIENTS
Fruit Layer
- 1 can 20 oz crushed pineapple in juice
- 1 can 20 oz pineapple chunks drained
- 2 tbsp light brown sugar optional
- maraschino cherries optional.
Cake Topping
- 1 box 15.25 oz yellow cake mix
- 1 cup 226 g unsalted butter melted
- 1/2 cup chopped pecans optional
- 1/4 tsp ground cinnamon optional.
INSTRUCTIONS
Pan Setup
- Preheat oven to 350 F
- grease a 9x13 inch baking dish.
Assemble And Bake
- Spread crushed pineapple with juice evenly in the dish
- scatter pineapple chunks over the top and add brown sugar and cherries if using
- sprinkle dry cake mix evenly over the fruit without mixing
- drizzle melted butter evenly over the cake mix and top with pecans and cinnamon if using
- bake until the top is deep golden and the fruit is bubbling around the edges 45 to 55 minutes
- cool 15 minutes before serving.
Notes
1. Use all pineapple juice from the crushed pineapple for best texture 2. If butter pools in spots gently tilt the pan to redistribute before baking finishes 3. Swap yellow cake mix with butter cake or pineapple cake mix 4. Add shredded coconut for a pina colada style variation 5. Serve warm with vanilla ice cream or whipped topping
Nutrition
Calories: 260kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g