Pineapple Upside Down Dump Cake
Description
Make the classic Pineapple Upside Down Cake easy with this dump cake recipe. You can have it ready in a little over 30 minutes to enjoy anytime of the year.
Ingredients
1 1/2 c. salted, sweet cream butter, melted (divided 1/2 c. and 1 c.)
1/2 c. light brown sugar, tightly packed
1/3 c. chopped pecans
10 oz. jar maraschino cherries, drained, stems discarded, cherries halved
40 oz. canned crushed pineapple , well drained (or pineapple tidbits)
15.25 oz. box yellow cake mix
vanilla ice cream or whipped cream, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees F. Lightly spray a 9×13 baking dish with non-stick spray; set aside.
Evenly sprinkle the brown sugar in the bottom of the prepared baking dish. Pour 1/2 c. melted butter over the brown sugar layer; stir and spread the brown sugar mixture evenly in the bottom of the baking dish.
Evenly sprinkle the chopped pecans and the cherries on top of the brown sugar. Spread the pineapple on top.
Sprinkle the dry cake mix over the pineapple. Pour the remaining 1 c. melted butter over the dry cake mix. Smooth out the melted butter with a spoon.
Bake 30 – 35 minutes, or until the edges are golden brown and a wooden toothpick inserted in the middle comes out clean.
Let the cake to rest for 5 minutes.
Serve with more maraschino cherries, vanilla ice cream or whipped cream, if desired.
12 servings.