Ingredients
Scale
- 2 (20 oz) cans crushed pineapple, undrained 🍍
- 15.25 oz yellow cake mix 🎂
- 1/2 cup packed brown sugar 🟤
- 1 cup (2 sticks) unsalted butter, melted 🧈
- Vanilla ice cream, for serving 🍨
- Maraschino cherries, for garnish 🍒
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- Pour the two cans of crushed pineapple with their juice evenly into the prepared dish, spreading slightly so the bottom is covered.
- Evenly sprinkle the dry yellow cake mix over the pineapple, trying to cover the fruit as much as possible.
- Sprinkle the packed brown sugar evenly over the layer of cake mix.
- Drizzle the melted butter over the top, aiming to wet as much of the dry mix as you can so it bakes into a golden crust.
- Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and pineapple juices are bubbling around the edges.
- Remove from the oven and let the dump cake cool for 10–15 minutes to set slightly.
- Serve warm with a scoop of vanilla ice cream and a maraschino cherry on top. Enjoy!