Ingredients
Main Ingredients
- 30 ounces crushed pineapple (about 2 cans)
- 15.25 ounces yellow cake mix
- 12 tablespoons butter, melted
- 20 ounces pineapple rings (1 can, drained)
- 6 ounces maraschino cherries, drained
- 1/4 cup brown sugar
Instructions
- Prepare the Pan. Preheat your oven to 350°F (175°C) and grease the bottom of a 9×13-inch baking pan to prevent sticking and ensure easy cleanup.
- Layer the Pineapple. Pour the crushed pineapple evenly into the bottom of the prepared baking pan to form the moist fruit base.
- Add Cake Mix. Evenly sprinkle the yellow cake mix over the pineapple layer without stirring to maintain distinct textures.
- Drizzle Butter. Evenly drizzle the melted butter over the dry cake mix to help it bake into a crisp, golden topping.
- Top with Pineapple Rings and Cherries. Arrange the drained pineapple rings over the top of the cake mix layer. Place a maraschino cherry in the center of each pineapple ring for added flavor and festive presentation.
- Sprinkle Brown Sugar. Sprinkle the brown sugar evenly over the top to add extra sweetness and caramelized texture during baking.
- Bake the Cake. Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and bubbling around the edges.
- Cool and Serve. Remove the cake from the oven and let it cool for a few minutes. Serve warm, optionally topped with vanilla ice cream or whipped cream for a decadent finish.
Notes
- Ensure the pineapple rings are well drained to avoid excess moisture that could make the cake soggy.
- You can substitute yellow cake mix with white cake mix for a slightly different flavor and texture.
- Allow the cake to cool slightly before serving to make slicing easier.
- This dessert tastes even better the next day as the flavors meld.
- For a gluten-free version, use a gluten-free yellow cake mix.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
