Pineapple Upside Down Dump Cake
Pineapple Upside Down Dump Cake has just 5 ingredients for an amazing dessert without much work. It's even better with ice cream and perfect to serve a crowd.
Servings: 12
Calories: 607kcal
Ingredients
- 2 cans Crushed Pineapple 20 oz each - well drained
- 1 jar Maraschino Cherries 10 ounce jar - well drained
- 1 box Yellow Cake Mix 15.25 oz
- 1/2 cup Light Brown Sugar
- 3/4 cup Unsalted Butter melted
- Vanilla Ice Cream for serving
Instructions
- Preheat the oven to 350 degrees F. Spray a 9X13 baking pan with a non-stick cooking spray.
- Pour the drained crushed pineapple and cherries into the baking pan. Spread it out as evenly as possible.
- Sprinkle the brown sugar and then the yellow cake mix on top evenly.
- Slowly pour the melted butter over the top of the cake mix. Do your best to coat as much cake mix as possible.
- Bake for 40-45 minutes until the pineapple is bubbly and the edges of the cake are golden brown.
- Allow the cake to cool for approximately 15 minutes and then serve warmed topped with the vanilla ice cream and enjoy!
Notes
Refrigerate the leftover cake covered for up to 5 days. Reheat the leftovers in the microwave.
Do not mix together any of the ingredients in the pan. Layer the ingredients and then bake. You can add chopped nuts to this recipe as well. Add them with the brown sugar on top of the crushed pineapple. I love adding chopped pecans or walnuts.
Nutrition
Calories: 607kcal | Carbohydrates: 98g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 389mg | Potassium: 328mg | Fiber: 3g | Sugar: 71g | Vitamin A: 772IU | Vitamin C: 9mg | Calcium: 230mg | Iron: 1mg
