Pineapple Upside Down Dump Cake

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Pineapple Upside Down Dump Cake

This super easy pineapple upside down dump cake is sweet, fruity, and fluffy. It is the perfect cake to serve a crowd and makes a wonderful summer dessert.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: pineapple upside down cake

Servings: servings

Calories: 372kcal

Author: Kasey Schwartz

Ingredients

1 cup + 1 tablespoon melted butter
1 cup dark brown sugar
1 jar (10 ounces) Maraschino cherries, drained
2 20 ounce cans pineapple chunks, drained
1 box (15.25 ounces) yellow cake mix

Instructions

Preheat your oven to 350ºF and grease a 9x13 baking pan.
Add 5 tablespoons of melted butter to a bowl and stir in the brown sugar. Spread this in the bottom of the prepared baking pan. Try to coat as much of the bottom of the pan as possible.
Add the cherries to the bottom of the pan, spacing them throughout the whole bottom of the dish.
Add the pineapple chunks to the pan as well, making them cover as much of the bottom of the pan as possible so you get pineapple in every bite of cake!
Sprinkle the cake mix over the entire pan then use a spoon or your hand to make it as even and flat as possible, covering the whole pan.
Drizzle the remaining ¾ cup of butter over the cake mix, once again, drizzling it as evenly as possible across the whole cake.
Bake the dump cake for 40 minutes. The edges should be golden brown and the center of the cake will look set.
Use a large spoon to scoop the cake, flipping it upside-down on the plate when you serve it. Enjoy while warm with some vanilla ice cream or whipped cream as a topping!

Notes

You can also use sliced pineapples, arranging the whole slices across the bottom of the pan decoratively. Crushed pineapple will also work well. I like pineapple chunks as they give you nice, big pieces of pineapple in every scoop of cake.

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