Pineapple Upside Down Dump Cake
Pineapple Upside Dump Cake is a quick and easy way to bake a cake when you want a simple dessert without a mess. It's the perfect summer sweet treat to feed your friends and family.
Ingredients
- 1½ cups salted sweet cream butter (melted (divided ½ cup and 1 cup))
- ½ cup light brown sugar (tightly packed )
- ⅓ cup chopped pecans
- 10 ounce jar maraschino cherries (drained, stems removed and halved)
- 40 ounce (2 20-ounce) cans crushed pineapples (very well drained)
- 15.25 ounce box yellow cake mix
- Vanilla Ice Cream (optional garnish)
Directions
- 1
Preheat the oven to 350*. Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.
- 2
Evenly sprinkle the brown sugar in the bottom of the prepared baking dish.
- 3
Pour ½ cup of the melted butter over the brown sugar layer. Use a spoon to stir and spread the brown sugar mixture evenly in the bottom of the baking dish.
- 4
Evenly sprinkle the chopped pecans and halved cherries on top of the brown sugar layer.
- 5
Spread the drained crushed pineapples over the pecan and cherry layer.
- 6
Sprinkle the dry cake mix over the pineapple layer.
- 7
Pour the remaining 1 cup of melted butter over the dry cake mix. Use a spoon to smooth the melted butter layer. Bake for 30 - 35 minutes, or until the edges are golden brown and a toothpick inserted comes away clean. Allow the cake to rest for 5 minutes, and serve with vanilla ice cream.