This Pineapple Upside Down Dump Cake is a quick and easy dessert layered with tropical pineapple, optional cherry pie filling, and a buttery cake topping. It’s perfect for potlucks, work treats, or last-minute sweets.
Ingredients
- 1 can 20 oz crushed pineapple, undrained
- 1 can 21 oz cherry pie filling (optional for a tropical twist)
- 1 box yellow cake mix
- ½ cup unsalted butter melted
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
- ½ cup chopped pecans or walnuts optional
Instructions
- Preheat and Prepare: Heat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Add Fruit Layer: Spread crushed pineapple (with juice) evenly in the dish. Add cherry pie filling in spoonfuls
- Add Cake Mix: Evenly sprinkle the dry yellow cake mix over the fruit layer.
- Pour Butter and Spices: the cake mix brown sugar with cinnamon, then sprinkle on top.
- Add Nuts (Optional): Sprinkle chopped pecans or walnuts for extra crunch and flavor.
- Bake: for 40–45 minutes, until the top is golden and edges are bubbling.
- Cool and Serve: cool for 15 minutes, then serve warm—optionally topped with ice cream or whipped cream.