Pineapple Upside Down Dump Cake
Ingredients:
1 can (20 oz) crushed pineapple, drained (reserve juice)
1 box yellow cake mix
1/2 cup butter (1 stick), melted
1 cup maraschino cherries, halved
1/2 cup brown sugar, packed
1/4 teaspoon vanilla extract
Directions:
Prepare the Baking Dish:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Layer the Pineapple and Cherries:
Spread the drained crushed pineapple evenly in the bottom of the prepared baking dish. Scatter the maraschino cherries over the pineapple.
Make the Cake Mix Layer:
Sprinkle the dry cake mix evenly over the pineapple and cherries, making sure it’s spread out evenly. Do not stir.
Add the Butter:
Pour the melted butter evenly over the cake mix. It’s okay if some of the cake mix remains dry, as it will cook through as the cake bakes.
Sprinkle the Brown Sugar:
Sprinkle the packed brown sugar evenly over the top.
Bake the Cake:
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the cake is cooked through (you can check with a toothpick in the center).
Serve:
Let the cake cool for 5-10 minutes before serving. For a fun twist, serve it with a scoop of vanilla ice cream or whipped cream on top.
Prep Time: 10 minutes | Cook Time: 45-50 minutes
Total Time: 55-60 minutes
Kcal: Approximately 300-350 calories per serving | Servings: 12