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
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- Let the cake stand, uncovered, after cooking to allow the steam to escape. As it cools, the cake and saucy pineapple mixture set up a bit.
- Sprinkle the cake mix in an even layer over the pineapple. If it’s piled high in the centre, the middle of the cake may be undercooked.
- A large slow cooker is used to keep the ingredient layers thin and promote even cooking.
- Check out more cake baking tips we learned from grandma.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
1/2 cup: 455 calories, 22g fat (10g saturated fat), 37mg cholesterol, 418mg sodium, 66g carbohydrate (47g sugars, 1g fibre), 3g protein.