Pineapple Dump Cake

🧂 Ingredients

• 40 ounces pineapple tidbits

  (2 20-ounce cans or use a combo tidbits and crushed pineapple - reserve the juice from one can to use on the topping)
• 15.25 oz cake mix

  (white or yellow cake mix)
• ½ cup butter

  (1 stick or 8 tablespoons - melted)
• ⅓ cup light brown sugar

  (packed)

Instructions

• 1 Preheat your oven to 350°F (175°C) and generously butter or spray a 9x13 baking
  pan with non-stick cooking spray.
• 2 In the bottom of your prepared pan, add the 2 cans of drained pineapple tidbits
  (or a combination of 1 can of pineapple tidbits and 1 can of crushed pineapple).
  Spread the pineapple out evenly in the pan. *Be sure to reserve the juice from
  one of the cans to add to the topping!
• 3 Add the cake mix by sprinkling it evenly over the top of the pineapple. Drizzle
  the reserved pineapple juice over the top of the cake mix layer, then add the
  melted butter. Try to moisten as much of the surface of the cake mix as
  possible.
• 4 Crumble the light brown sugar over the top of the cake mix then cover the baking
  dish with a sheet of aluminum foil.
• 5 Bake in the middle of the center rack of your oven at 350°F (175°C) for 45
  minutes, then remove the aluminum foil and finish baking the pineapple dump cake
  for an additional 15 minutes. The top of your cake should be golden browned and
  slightly crunchy when done.
• 6 Remove from the oven when done and allow to cool slightly (about 10 minutes)
  before serving warm.

Nutrition Info