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Easy Pineapple Upside Down Dump Cake

  • Author: Kindly Unspoken
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 10-12 servings 1x
  • Category: Dessert
  • Method: Oven, Bake
  • Cuisine: American

Description

Easy Pineapple Upside Down Dump Cake is made simple and delicious with just 5 ingredients including crushed pineapple, maraschino cherries, brown sugar, yellow cake mix, and butter. Just dump the ingredients in the cake pan, bake, and enjoy in just 30 minutes time!


Ingredients

Units Scale
  • 1 box yellow cake mix (can also use white or pineapple flavored, if desired)
  • 2 cans (20 oz) crushed pineapple, drained well*
  • 1 stick unsalted butter, cut into 12 slices
  • 1 small jar maraschino cherries, drained
  • 1/2 cup brown sugar

Instructions

  • First spray a 9×13 glass baking dish or cake pan with non stick cooking spray.
  • Next, use a colander to well drain two cans of crushed pineapple and spread evenly in the cake pan.
  • Drain a small jar of maraschino cherries and add on top. (I usually add about 18-20 cherries to my cake, but you can add as many or as little as you want)
  • Next, evenly sprinkle light brown sugar over the pineapple and cherries.
  • Add 3/4 of the DRY cake mix right on top and use your hands to ensure it covers all the pineapples and cherries evenly. If there are any bare spots, add a little bit more cake mix to fill it in, but I typically have a little bit of dry cake mix leftover.
  • Lastly, top with 1 stick of unsalted butter that has been sliced into 12 slices.
  • Bake in the oven at 350 degrees for 25-30 minutes or until the cake is a beautiful golden brown on top.
  • Let cool for 10 minutes on a cooling rack before serving warm. Top with whipped cream or vanilla ice cream, and additional maraschino cherries or pineapple, if desired.

Notes

  • Make sure you drain your pineapple really well to avoid your cake being soggy.
  • Use DRY cake mix for this recipe. DO NOT bake the cake or prepare a wet batter beforehand.
  • Store any leftover cake in an airtight container in the fridge for up to 3 days.
  • To reheat, microwave individual servings for 20-30 seconds at a time until warm.

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