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Pineapple Upside-Down Dump Cake
Melissa Hart

Pineapple Upside-Down Dump Cake

This version reverses a normal dump cake: butter and brown sugar line the bottom before pineapple rings, cherries and cake mix. Reserved pineapple juice moistens the dry topping. Turn out individual portions rather than flipping the entire hot pan; the fruit pattern is still visible and nobody handles boiling caramel.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12
Ingredients Method

Ingredients
  

  • 2 cans 20 oz each pineapple rings in juice
  • 3/4 cup packed light brown sugar
  • 1 jar 10 oz maraschino cherries, drained
  • 1 box 15.25 oz yellow cake mix
  • 12 tbsp unsalted butter melted and divided

Method
 

  1. Heat the oven to 350°F, reserve 1 1/2 cups pineapple juice and pour half the melted butter into a 9-by-13-inch dish.
  2. Sprinkle brown sugar over the butter, arrange drained pineapple rings across it and place one cherry in each center.
  3. Cover the fruit with dry cake mix, pour the reserved juice evenly over it and drizzle with remaining butter without stirring.
  4. Bake for 42 to 47 minutes until the top is browned and pineapple syrup bubbles at the edges.
  5. Rest 30 minutes and spoon portions fruit-side up.