Here’s a simple, sweet, and tropical recipe for Baked Pineapple Casserole (Dump Cake)—easy to make and delightfully moist:
🍍 Ingredients (8 servings)
- 1 can (20 oz / 565 g) crushed pineapple, undrained
- 1 box (15.25 oz / 432 g) yellow or white cake mix
- ½ cup (1 stick / 115 g) butter, sliced
- Optional: ½ cup chopped pecans or walnuts for topping
🧑🍳 Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2. Layer the Pineapple
- Pour the entire can of crushed pineapple (with juice) into the prepared dish.
- Spread evenly.
3. Add Cake Mix
- Sprinkle the dry cake mix evenly over the pineapple.
- Do not stir—the “dump” style lets the cake naturally absorb the pineapple juice while baking.
4. Add Butter
- Place slices of butter evenly on top of the cake mix.
- Optional: sprinkle nuts evenly over the top for crunch.
5. Bake
- Bake uncovered for 45–50 minutes or until the top is golden brown and bubbly.
- If using nuts, they should be lightly toasted.
6. Cool & Serve
- Let cool 10–15 minutes before serving.
- Can be served warm or at room temperature, optionally with whipped cream or vanilla ice cream.
💡 Tips
- For extra flavor, sprinkle ½ teaspoon of cinnamon or nutmeg on top before baking.
- You can substitute fresh pineapple chunks if preferred, but reduce added liquid slightly.
- This is a one-bowl, no-mixing dessert, perfect for quick weeknight treats or potlucks.
If you want, I can also make a healthier version using oats and less sugar, still sweet and moist, but lower in refined ingredients.
Do you want me to create that healthier version?
