Description
This Pineapple Dump Cake is a simple, homemade dessert made without cake mix, featuring a moist pineapple base topped with a buttery, golden crumb. It’s a comforting and easy-to-make treat perfect for serving warm with a scoop of vanilla ice cream.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 2 (15.25 ounce) cans crushed pineapple with juice (do not drain)
- 1 cup (226g) butter, melted
To Serve
- Vanilla ice cream
Instructions
- Preheat Oven: Preheat your oven to 350ºF (180ºC) fan-forced. Lightly grease a 9×13 inch baking dish and set aside.
- Mix Dry Ingredients: In a medium-size mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside.
- Add Pineapple: Pour both cans of crushed pineapple with the juice into the prepared baking dish. Spread out evenly with a spatula to create a level layer.
- Add Dry Mix Over Pineapple: Evenly sprinkle the flour mixture over the pineapple layer, covering it completely. Do not stir.
- Top with Butter: Gently spoon the melted butter over the flour layer, ensuring as much of the surface is covered as possible. It’s okay if a few dry patches remain, they’ll bake through.
- Bake Cake: Bake for 40–45 minutes, or until the top is golden brown and the edges are bubbling.
- Serve: Serve warm straight from the oven with a scoop of vanilla ice cream. Enjoy!
Notes
- Do not stir after adding the dry mix and butter; the layers bake into a cake-like texture.
- Using crushed pineapple with juice is essential for moisture and flavor.
- For best results, use a fan-forced oven or adjust baking times accordingly.
- You can substitute butter with a non-dairy alternative to make it dairy-free.
- This cake can be served with or without ice cream depending on preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
