Pineapple Upside Down Dump Cake
Experience the delightful contrast of a crispy, golden cake atop luscious caramelized pineapple, creating a simple yet comforting dessert perfect for any occasion.
Ingredients
Fruit Layer
- 1 can 20 oz crushed pineapple, drained
- 1 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 cup maraschino cherries (optional) For added flavor and decoration
Cake Layer
- 1 box 15.25 oz yellow cake mix
- 1 1/4 cups water For moisture
- 1/2 cup unsweetened shredded coconut (optional) For variation in flavor
- 1 spray cooking spray For greasing the baking dish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with cooking spray.
- In a small bowl, mix the drained crushed pineapple with the brown sugar and melted butter until well combined. Spread this mixture evenly across the bottom of your prepared baking dish.
- Sprinkle the maraschino cherries over the pineapple mixture for added flavor and color.
Assembly
- Open the box of yellow cake mix and evenly sprinkle it over the pineapple and cherry layer without mixing.
- Pour the water evenly over the cake mix layer.
Baking
- Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Serving
- Allow the cake to cool for a few minutes, then flip the baking dish upside down onto a serving platter.
Notes
If you have leftovers, store them in an airtight container in the refrigerator for up to five days. For freezing, wrap slices in plastic wrap and place in a freezer-safe container; it’ll keep for about three months.