Pineapple Dump Cake 

A nostalgic twist on classic desserts, this Pineapple Dump Cake delivers big pineapple flavor and a buttery cake topping with minimal effort. With just five ingredients and 10 minutes of prep, you layer crushed pineapple, cake mix, brown sugar, chopped pecans, and melted butter, then bake until it's golden, bubbly, and irresistible. Best served warm alongside a scoop of vanilla ice cream, it’s perfect for potlucks, cozy family dinners, or whenever a comforting dessert is needed. Easy, crowd-pleasing, and customizable—you can swap in different cake mixes, fruits, or nuts for variety 

Ingredients

• 2 (20 oz) cans crushed pineapple, undrained
  
  

• 1 (15.25 oz) yellow cake mix
  
  

• ½ cup brown sugar
  
  

• 1 cup chopped pecans (optional)
  
  

• 1 cup (2 sticks) unsalted butter, melted
  
  

• Vanilla ice cream, for serving (optional)
  
  

Directions

1. Preheat oven to 350 °F and grease a 9×13″ baking pan.
   
   

2. Pour the undrained crushed pineapple into the pan and spread evenly.
   
   

3. Sprinkle the dry cake mix over the pineapple in an even layer.
   
   

4. Add chopped pecans on top (optional for crunch).
   
   

5. Sprinkle brown sugar over the pecans and cake mix.
   
   

6. Drizzle melted butter evenly across the top.
   
   

7. Bake for 1 hour, until the top is golden and pineapple bubbles around the edges.
   
   

8. Cool about 20 minutes before serving; top with vanilla ice cream if desired.
   
   

Nutrients (per ~1/8 of pan)

• Calories: ~577 kcal
  
  

• Carbohydrates: ~66 g
  
  

• Protein: ~4 g
  
  

• Fat: ~35 g (saturated ~16 g)
  
  

• Cholesterol: ~61 mg
  
  

• Sodium: ~605 mg
  
  

• Fiber: ~3 g
  
  

• Sugar: ~41 g