Pineapple Upside-Down Dump Cake
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 Recipe Type: Desserts Total Time: 2:10
Prep time:
Cook time:
Serving size: 10
Calories per serving: 250
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 250
3/4 cup butter, divided
2/3 cup packed brown sugar
1 (6-ounce) jar maraschino cherries, drained
1/2 cup chopped pecans, toasted
1 (20-ounce) can 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 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.)
Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.
Source: tasteofhome.com
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.)
Turn off slow cooker; let stand, uncovered, 30 minutes before serving. If desired, serve with ice cream.
Source: tasteofhome.com