Aunt Jo’s Pineapple Dump Cake
Ingredients
- 1 – 20 oz crushed pineapple in pineapple juice, undrained.
- 1 – 20 oz pineapple chunks (or tidbits) in pineapple juice, undrained
- 1/2 cup turbinado or light brown sugar
- 15.25 oz box yellow cake mix
- 1 cup unsalted butter, melted
Instructions
- Preheat the oven to 350F.
- Add both cans of pineapple with juices to a 9 x 13-inch casserole dish, spreading it out evenly.
- Sprinkle the sugar on top of the pineapple layer.
- Layer the dry cake mix on top of the sugar, spreading it out evenly.
- Pour the melted butter on top of the cake mix, spreading it out as evenly as possible. It’s ok if some areas are drier than others.
- Bake uncovered until the sides are bubbling and the top is golden, about 1 hour. Serve warm and top with vanilla or butter pecan ice cream.
