Dump Cake Recipe With Pineapple

Spray the bottom of a 13" x 9" baking dish with nonstick cooking spray. Pour both cans of crushed pineapple into the baking dish, juice and all. Evenly pour the cake mix over the pineapple. Scatter the pecan pieces over the cake mix. Evenly sprinkle the brown sugar over the pecans. TMB Studio. 2 cans (20 ounces each) crushed pineapple, undrained; 2/3 cup packed brown sugar; 1/3 cup chopped crystallized ginger, optional; 1 package yellow cake mix (regular size)

Add 1 15.25-ounce box of cake mix by sprinkling it evenly over the top of the pineapple (photo 2). Drizzle the reserved pineapple juice over the top of the cake mix layer (photo 3), then add ½ cup of melted butter (photo 4). Try to moisten as much of the surface of the cake mix as possible. Layer the brown sugar. Instructions. Grease the inside of a Crock Pot. Cut the pineapple into cubes and add to the Crock Pot. Pour the cake mix over the top of the pineapple. Cut up the butter into cubes and place on top of the cake mix. Place the lid on the slow cooker and cook on high for two hours.

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Preheat the oven to 350 degrees and prepare a 9×13 pan with a light coating of cooking spray. Spread both cans of the pineapple evenly in the bottom of the 9×13 pan. Sprinkle the brown sugar evenly over the pineapple. Evenly sprinkle the cake mix over the pineapple. Drizzle melted butter over the cake mix.

Instructions. Preheat oven to 350°. Pour crushed pineapple with juice into a 9 x 13 inch baking dish. Spread evenly. Sprinkle dry cake mix over crushed pineapple in an even layer. Top with pecans. Sprinkle brown sugar over the pecans. Melt butter and drizzle all over the top.

Instructions. Preheat oven to 325 degrees. Mix the crushed pineapple and angel food cake mix together well, then dump into a non-stick bundt pan. Bake on lower rack of oven for 40-46 minutes, until top is golden brown and not sticky to the touch. Invert the bundt pan over a glass bottle.

Crockpot Cherry Pineapple Dump Cake Melissa's Southern Style Kitchen. vanilla ice cream, butter, pineapple, sliced almonds, crushed pineapple with juice and 1 more.

Preheat oven to 350º degrees F. Dump one 20 oz. can of crushed pineapple with juice in a 9×13 baking dish. Dump one 21 oz. can of cherry pie filling over pineapple and spread evenly. Take one box of yellow cake mix and evening spread cake mix over the cherry pie filling. Chop up on stick of butter into small squares and spread evenly across.

Preheat the oven to 350F. Add the pineapple (with juices) to a 9 by 13-inch casserole dish, spreading it out evenly. Sprinkle the brown sugar on top of the pineapple. Sprinkle the cake mix on top, spreading it around evenly. Pour the melted butter on top of the cake mix, spreading it out as evenly as possible.

Directions. In a microwave, melt 1/2 cup butter; stir in brown sugar. Spread evenly onto bottom of a greased 5-qt. slow cooker. Sprinkle with cherries and pecans; top with pineapple. Sprinkle evenly with dry cake mix. Melt remaining butter; drizzle over top. Cook, covered, on high 2 hours, or until fruit mixture is bubbly.

Preheat your oven to 350°F. Spray a 9×13 inch baking dish with cooking spray. Layer. Dump the canned crushed pineapple (juice and all) into the bottom of the baking dish, spreading it into an even layer. Pour the cherry pie filling in an even layer over the pineapples. Sprinkle on the almond extract.

directions. Dump in order, the following ingredients into a greased 9x12 cake pan: apple pie filling, crushed pineapple, yellow cake mix, melted butter. Spread evenly over the mixture coconut and nuts to your little heart's desire. Bake 350 degrees for one hour (maybe a little less at a higher altitude).

Cherry Pineapple Dump Cake 12Tomatoes. whipped cream, walnuts, cherry pie filling, unsalted butter, vanilla ice cream and 2 more.

Pineapple RumChata Shortcakes. This deliciously different dessert is made in the slow cooker instead of in the oven. When done, add final touches to the cooled pineapple shortcake jars and serve. —Joan Hallford, North Richland Hills, Texas. Go to Recipe. 5 / 35.

A simple and easy-to-make recipe that combines the sweetness of the pineapple with the buttery, cakey texture of the cake mix. They combine to create a dessert that is indulgent, juicy, and delicious, making it a popular choice for potlucks, family gatherings, and other casual events. Total Time: 55 minutes. Yield: 8-10 servings.

Place pineapple pieces, cherry pie filling, and vanilla extract in a bowl; mix together. Pour mixture into prepared baking dish. Sprinkle the surface of the filling evenly with the yellow cake mix. In the microwave, melt butter in a separate bowl and pour it evenly over the cake mix. Use a spoon to spread the butter across the mix.

Spray 13x9-inch pan with cooking spray. 2. In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in 1/2 cup of the caramel sauce. Stir in cake mix and 1 cup of the chocolate chips until well blended. Spread batter evenly in pan. Sprinkle pecans and remaining 1/2 cup chocolate chips over top. 3.

Instructions. Preheat oven to 350°F. Spread crushed pineapple, with juice in the bottom of a 9x13-inch baking dish. Sprinkle dry cake mix evenly on top of the crushed pineapple. Sprinkle brown sugar over the cake mix. Melt 1 cup of butter and pour evenly over top.

Preheat oven to 350 and grease baking dish. Dump fresh or cans of crushed pineapple into bottom of baking pan. Spread evenly to form a base. Dump cans of cherry pie filling on top of pineapple layer and spread evenly. Then top off with fresh blueberries. Top it off with the dried cake mix.

For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit.

3/4 cup butter, divided. 2/3 cup packed brown sugar. 1 jar (6 ounces) maraschino cherries, drained. 1/2 cup chopped pecans, toasted. 1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained. 1 package yellow cake mix (regular size) Vanilla ice cream, optional.

Directions. Step. 1 Dump cherry pie filling and crushed pineapple into baking dish. Stir together. Step. 2 Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix. Step. 3 Bake this sacrilege at 350 degrees for 45 minutes to 1 hour.

Preheat oven to 350°F. Add pineapple tidbits with juices to a 9×13-inch baking dish and spread into an even layer. Pour sweetened condensed milk evenly over pineapple. Sprinkle cake mix over condensed milk. Arrange butter slices over cake mix. Sprinkle maraschino cherries evenly over butter. Bake for 45-50 minutes until the top is bubbly.

Grease a 9 x 13 in. pan. Dump the applesauce and spread out. Dump the crushed pineapple and spread out. Spread 1 package of yellow cake mix over the pineapple. Pour melted butter over the cake mix. Sprinkle chopped nuts over the butter. Do not stir! Bake at 350 degrees for 1 hour. Serve with a topping of whipped cream.

Instructions. Preheat the oven to 350 degrees F. Spray a 9 x 13 inch cake pan with nonstick baking spray. Dump the pineapple cans with their juice and 20 of the cherries into the pan with 1/2 cup of the brown sugar. Spread everything out with a spatula to make it even.

Directions. Preheat the oven to 350 degrees F (175 degrees C). Mix cherries and pineapple in a 9x13-inch pan. Sprinkle dry cake mix over pineapple and cherry mixture; stir until just combined. Sprinkle walnuts over the top and drizzle with melted butter. Bake in the preheated oven until golden brown on top, about 35 to 40 minutes.

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