Pineapple Upside-Down Dump Cake

Name: Pineapple Upside-Down Dump Cake
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 10 servings.
Ingredients: 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

TOTAL TIME: Prep: 10 min. Cook: 2 hours + standing YIELD: 10 servings.

No matter the season, this dump cake recipe is wonderful! It works well with gluten-free and sugar-free cake mixes too. —Karin Gatewood, Dallas, Texas

Ingredients

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

1. 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.
2. Cook, covered, on high 2 hours, or until fruit mixture is bubbly. (To avoid scorching, rotate slow-cooker insert a half turn midway through cooking, lifting carefully with oven mitts.)
3. Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.

Nutrition Facts

1/2 cup: 455 calories, 22g fat (10g saturated fat), 37mg cholesterol, 418mg sodium, 66g carbohydrate (47g sugars, 1g fiber), 3g protein.

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