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Pineapple Upside Down Dump Cake

Pineapple Upside Down Dump Cake Recipe

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, melted, divided
  • 1 cup packed light brown sugar
  • 20 oz can pineapple slices in juice, drained
  • 10 maraschino cherries
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup chopped pecans (optional)

Method
 

  1. Preheat the oven to 350°F. Stir 1/2 cup melted butter with the brown sugar and spread it into a 9x13-inch baking dish.
  2. Arrange the drained pineapple slices over the butter mixture and tuck a cherry into the center of each. Scatter pecans now if using.
  3. Sprinkle the dry cake mix evenly over the fruit. Drizzle the remaining 1/2 cup melted butter over the top, covering as much as you can. Do not stir.
  4. Bake 40 to 45 minutes until the top is deeply golden and the sides are bubbly. Let the dish rest for 10 minutes.
  5. Scoop into bowls and serve warm, with ice cream if you like.

Notes

Let the cake rest for those 10 minutes so the caramel thickens slightly and the sugar doesn’t burn your tongue. Leftovers keep well in the fridge, and a quick reheat brings back that just-baked softness.