Ingredients:
- 20 ounces crushed pineapple, with juice
- 15.25 ounces yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped nuts (optional)
- 1 teaspoon ground cinnamon
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Pour the crushed pineapple with all its juice evenly into the prepared dish.
- Sprinkle the dry yellow cake mix evenly over the pineapple. Do not mix.
- Drizzle the melted butter evenly over the cake mix, covering as much surface as possible.
- Sprinkle with ground cinnamon and chopped nuts, if using.
- Bake uncovered for 45 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let cool for 10–15 minutes before serving. The center will be gooey.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream
- Spoon into bowls for a rustic, comforting dessert
- Delicious warm or at room temperature the next day
Tips & Variations
- Extra buttery top: Slice thin pats of butter and scatter instead of melting
- No nuts: Leave them out for a smoother texture
- Spiced twist: Add a pinch of nutmeg or ginger with the cinnamon
- Coconut option: Sprinkle 1/2 cup sweetened shredded coconut on top before baking
Prep Time: 5 minutes
Bake Time: 45 minutes
Total Time: 50 minutes
Pan Size: 9×13-inch baking dish
Oven Temperature: 350°F (175°C)
Servings: 10–12