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Recipe: Pineapple Dump Cake

I found a recipe on the web for a similar dump cake. I rummaged in our pantry and found a pineapple cake mix and can of crushed pineapple. Substituted the melted butter for almond oil (making it more stored-food-friendly). Baked it yesterday, and found heaven. Very yummy and only dirties one pan.

1 20-ounce can crushed pineapple with juice
1 18.25 ounce box Pillsbury Moist Supreme Pineapple Cake Mix
3/4 cups canola or almond oil

Preheat oven to 350 degrees. Spray bottom of 13x9 inch cake pan (I used our glass lasagna pan). Dump the crushed pineapple with juice on to the bottom of the pan, and spread out evenly. Sprinkle dry cake mix over the pineapple - evenly. Drizzle the oil over the top. I slightly mixed to make sure all cake mix would be moistened. Bake for 1 hour. Serve in the pan.

Note: It's more like a pineapple crumble, and very sweet.

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