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5
from 1 vote
Pineapple Dump Cake
This cake doesn't get any easier than dumping all the ingredients in an even layer and baking!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Servings:
8
Author:
Julie Chiou
Equipment
9x13 inch baking pan
Ingredients
1/2
1x
2x
3x
40
ounces
(
1191
g
)
crushed pineapple
juices drained well. You'll need two cans, they come in 20 ounce cans.
15.25
ounce
(
432
g
)
box of white cake mix
1
cup
(
227
g
)
butter
melted
Instructions
Preheat oven to
350
°F
(
177
°C
)
and lightly spray 9x13" pan with cooking spray.
Dump the drained pineapple into the bottom of the baking pan and shake or use a spatula to make sure it is in an even layer.
Next, dump the white cake mix on top and make sure it is in an even layer with no huge lumps visible.
Finally, pour the butter all over the top of the white cake mix ensuring most of the cake mix is saturated. DO NOT MIX.
Bake for 45-50 minutes. The pineapple should be bubbling around the edges and the cake mix should be a golden brown.
Remove from oven and let cool for 15 minutes before serving.
Nutrition
Serving:
200
grams
|
Calories:
490
kcal
|
Carbohydrates:
66
g
|
Protein:
3
g
|
Fat:
25
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
558
mg
|
Potassium:
216
mg
|
Fiber:
2
g
|
Sugar:
43
g