Pineapple Dump Cake (quick cobbler)
A simple and easy-to-make recipe that combines the sweetness of the pineapple with the buttery, cakey texture of the cake mix. An old-fashioned dessert that is perfect for potlucks, family gatherings, and other casual events.
Servings 8 servings
Ingredients
For the fruit layer:
- 40 ounces crushed pineapple or pineapple chunks or pineapple rings 2 large cans, 20 ounces each
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- ½ cup pineapple juice from the can
- 1 tablespoon cornstarch
- ½ cup chopped pecans
For the topping:
- 15.25 ounces yellow or white cake mix 1 box
- 1 cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (180°C).
- Have ready a 9x13-inch ceramic or glass dish, rectangular or oval. Or a 10-inch square or round baking dish.
For the filling:
- Dump the 40 ounces crushed pineapple or pineapple chunks or pineapple rings (If using pineapple rings, cut them into small chunks) and spread them on the baking dish. You can also use two different types for a more complex texture.
- Sprinkle 2 tablespoons brown sugar and drizzle 1 tablespoon lemon juice
- Dissolve 1 tablespoon cornstarch in ½ cup pineapple juice and drizzle over the fruit. Sprinkle ½ cup chopped pecans on top.
For the topping:
- Open 15.25 ounces yellow or white cake mix and sprinkle over the fruit layer. It will not cover it completely, and that is fine. Don't stir it or mix it with the filling.
- Melt 1 cup unsalted butter and pour it over the cake mix, covering as much as you can. You can have a few, small dry patches, but it should cover most of it.
- Another option for the topping: Mix 15.25 ounces yellow or white cake mix with 1 cup unsalted butter, melted, in a medium bowl until you have a crumbly mixture. It should be slightly floury. Don't add all the butter at once, and check if you need it all. It should not be too greasy or wet.
- Bake in the preheated oven for 40-45 minutes, until golden brown and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting the topping here and there and making sure it's completely baked inside. Bake a little longer if necessary.
- Serve warm plain, with whipped cream or a scoop of ice cream. Top with the juices from the pan and extra pineapple chunks if you want to.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Storing: treat it as you would a crumble or crisp, keeping leftovers in the refrigerator. You can freeze it for a month, sometimes more. Let it thaw at room temperature and warm it slightly in the oven before eating.
