Monday, June 15, 2020

Pineapple Upside Down Dump Cake

We love our sweets!  Yesterday, I put together a Pineapple Upside Down Dump Cake.  The recipe is loosely based on one I had for a slow cooker, but we did not want to wait for our cake.

This is the end result! 

Here are the ingredients you will need for this delicious and easy dessert.

  • 3/4 cup butter, divided
  • 2/3 cup packed brown sugar
  • 1 jar (6 ounces) maraschino cherries, drained
  • 1/2 cup chopped pecans, toasted (optional)
  • 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
  • 1 package yellow or white cake mix (regular size)

1.  In a microwave, melt 1/2 cup butter, stir in brown sugar. Spread evenly onto bottom of 13 x9 pans. 
2.  Sprinkle with cherries and the optional toasted pecans.  (we did not have pecans and it was fine) 
3. Top with pineapple and pineapple juice from the can.
4. Sprinkle with the dry cake mix. 
5.  Melt remaining butter ( I sliced it super thin) and drizzle or place over the top of the cake. 
6.  Bake at 350 for 35-45 minutes based on your oven and location. 

Next time I will add more butter on the top.  The crust was a little powdery in some places.  But overall, you can't go wrong with a dump cake, and this one certainly is delicious. 

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  1. Now, I need to see if I have a yellow or white cake mix. The other day I was thinking how my mother made us pineapple upside down cake and I have no iron skillets anymore! She made them in an iron skillet.

    1. Iron skillet? That's interesting! I imagine skillets were used for just about everything at one time.

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  2. Yummy. I now want some. I only need some cake mix. I already have all the other ingredients.

    1. It really is tasty! It sure did not last long here.

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