My sweet, easy-to-make Pineapple Dump Cake is the rich, buttery, and quick dessert you need to make much more often! Full of delightful tropical pineapple flavor – this cake is just as delicious as it is easy!
40ouncespineapple tidbits(2 20-ounce cans or use a combo tidbits and crushed pineapple - reserve the juice from one can to use on the topping)
15.25ozcake mix(white or yellow cake mix)
½cupbutter(1 stick or 8 tablespoons - melted)
⅓cuplight brown sugar(packed)
Preheat your oven to 350°F (175°C) and generously butter or spray a 9x13 baking pan with non-stick cooking spray.
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!
40 ounces pineapple tidbits
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.
15.25 oz cake mix, ½ cup butter
Crumble the light brown sugar over the top of the cake mix then cover the baking dish with a sheet of aluminum foil.
⅓ cup light brown sugar
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.
Remove from the oven when done and allow to cool slightly (about 10 minutes) before serving warm.