Rich, simple pineapple dump cake. Pineapple cobbler has butter, light brown sugar, crushed pineapple, and yellow cake mix. This easy dessert is perfect for spring and summer entertaining.
– 2 20 oz. cans crushed pineapple– 1 tsp (5 ml) vanilla extract– ½ cup (100 g) light brown sugar, divided– 1 15.25 oz. boxed yellow cake mix– ½ cup (113 g) cold unsalted butter– ½ cup (118 ml) melted butter
Ingredient
Direction
1
Heat the oven to 350 F. Spread canned crushed pineapple evenly in the oiled baking dish. Mix in vanilla extract thoroughly.
2
Top with half (¼ cup, 50 g) of the light brown sugar. Set aside the other half for the top.
3
The yellow cake mix should be spread out evenly on top of the pineapple and brown sugar filling that has been prepared.
4
Between the butter slices on the cake, pour the melted butter. Sprinkle the leftover light brown sugar on top.
5
Bake the pineapple dump cake for 45–60 minutes until the top is golden brown and the pineapple filling is bubbling around the dish.
6
After 30 minutes, spoon pineapple dump cake into a bowl, top with ice cream or whipped cream, and enjoy!
This simple pineapple dump cake keeps well in the refrigerator for three to four days when stored in an airtight container.