This dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Dallas, Texas
Pineapple Upside-Down Dump Cake Recipe photo by Taste of Home
1 can (20 ounces) unsweetened pineapple tidbits or crushed pineapple, undrained
1 package yellow cake mix (regular size)
Vanilla ice cream, optional
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 until fruit mixture is bubbly, about 2 hours. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.)
Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.
Test Kitchen tips
Let the cake stand, uncovered, after cooking to allow the steam to escape. As it cools, the cake and the saucy pineapple mixture set up a bit.
Sprinkle the cake mix in an even layer over the pineapple. If it’s piled high in the center, the middle of the cake may be undercooked.
A large slow cooker is used to keep the ingredient layers thin and promote even cooking.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
