Pineapple Upside Down Dump Cake
This Pineapple Upside Down Dump Cake is a quick and easy dessert with layers of juicy pineapple, sweet cherry pie filling, and a buttery cake topping. It’s perfect for gatherings, potlucks, or a simple treat at home.
Ingredients
- 1 can 20 oz crushed pineapple, undrained
- 1 can 21 oz cherry pie filling (optional)
- 1 box yellow cake mix
- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish.
- Layer crushed pineapple (with juice) in the dish.
- Add cherry pie filling on top if using.
- Sprinkle brown sugar and cinnamon evenly over the fruit.
- Distribute dry cake mix evenly over the top (do not stir).
- Drizzle melted butter evenly over cake mix.
- Top with chopped nuts if desired.
- Bake for 45–50 minutes until golden and bubbly.
- Cool for 10–15 minutes before serving.
Notes
- Can be made dairy-free using vegan butter.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Spice cake mix or butter pecan mix are great alternatives.
- Serve with ice cream or whipped cream for extra indulgence.