Description
This Pineapple Upside Down Dump Cake is a simple and delicious dessert that combines the tropical sweetness of pineapple and cherries with a moist, buttery cake topping. Made by layering fruit, brown sugar, cake mix, and butter, it bakes into a gooey, caramelized treat perfect for any occasion.
Ingredients
Scale
Fruit Layer
- 2 (20-oz) cans diced pineapple, drained
- 1 (10-oz) jar Maraschino cherries, drained
- ½ cup brown sugar
Cake Layer
- 1 box yellow cake mix
- ¾ cup butter, sliced
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Arrange Fruit and Sugar: Pour the drained pineapple and cherries evenly into the prepared pan. Sprinkle the brown sugar over the fruit to add sweetness and help create a caramelized topping.
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the pineapple and cherry mixture, covering it completely.
- Top with Butter: Distribute the sliced butter pieces evenly across the surface of the cake mix. This will melt during baking, creating a rich, moist cake texture.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the cake is golden brown and bubbly around the edges.
Notes
- Make sure to drain the pineapple and cherries well to avoid a soggy cake.
- Use cold butter and slice it thinly to ensure even melting.
- Allow the cake to cool slightly before serving for easier slicing.
- For added flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the cake mix.
- This cake can be served warm or at room temperature, with ice cream or whipped cream if desired.
