Pineapple Dump Cake is a quick and EASY dessert, made with simple ingredients like canned pineapple, gluten free yellow cake mix, brown sugar, and butter, ready in 45 minutes with only 5 ingredients!
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray. Pour the two cans of pineapple into the bottom of the baking dish and spread the pineapple out evenly. Place the cherries on top of the pineapple, leaving space between each one.
Pour the dry cake mix on top of the pineapple, covering evenly. Don't mix! Sprinkle the brown sugar on top of the cake mix layer, spreading out as much as possible.
Cut the butter into 1/4-inch thick slices. Place the butter slices on top of the cake, leaving some space between each one, until all of the butter is used.
Bake for 40-45 minutes, or until the cake is golden brown on top. Allow to cool before serving.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate wrapped tightly or stored in an airtight container, for 4-5 days. Freeze for 2-3 months, wrapped tightly to prevent freezer burn. Place in the refrigerator the night before serving to defrost.Cooking Tips
Don't mix anything together for this recipe! The whole point of this is that you just dump the ingredients into the baking dish and cook.
Do not drain the pineapple cans. The pineapple juice is needed to add moisture to the cake mix.
If you're in a rush, melt the butter in the microwave and pour it over the cake evenly.