Pineapple Upside Down Dump Cake
Ingredients:
1 can (20 oz) crushed pineapple, undrained
1 can (21 oz) cherry pie filling (optional for a tropical twist)
1 box yellow cake mix
1/2 cup unsalted butter, melted
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts (optional)
Directions:
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Spread the crushed pineapple evenly over the bottom of the baking dish. If using, add dollops of cherry pie filling on top of the pineapple.
Sprinkle the dry yellow cake mix evenly over the fruit layer.
Drizzle the melted butter evenly over the cake mix.
Sprinkle the brown sugar, cinnamon, and nuts (if using) over the top.
Bake for 40-45 minutes, or until the cake is golden brown and bubbly around the edges.
Let cool slightly before serving. Serve warm with whipped cream or a scoop of vanilla ice cream.
Prep Time: 10 minutes | Bake Time: 45 minutes | Total Time: 55 minutes
Kcal: 365 kcal per serving | Servings: 12 servings
Tips:
Use canned pineapple chunks or rings for a more textured cake.
Add a splash of pineapple juice to the melted butter for extra flavor.
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