This 5 ingredient lemon dump cake with pineapple is simple to make, great for parties and feeding a crowd, and tastes similar to an old fashioned cobbler.
1cuppineapple tidbits or diced pineapple chunksno juices
12oz.jar lemon curd
1package of yellow cake mix
½cupsalted buttercold
Instructions
Preheat the oven to 350°F.
Spread the crushed pineapple and pineapple tidbits into the bottom of a 9”x13” baking dish.
Spoon lemon curd over the pineapple mixture. Spread gently to cover the pineapple.
Sprinkle the cake mix evenly over the first two layers.
Slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.
Bake for 40 minutes or until the topping is browned and the filling is bubbling around the edges.
Allow dump cake to rest for 15 minutes before scooping into it to serve.
Notes
Letting the cake rest ensures that it will not be super runny when you scoop it out.
You can serve this pineapple dump cake recipe warm or cold.
If you can't find pineapple tidbits, cut canned chunks into smaller pieces or used fresh pineapple instead. You can also you the prepackaged fruit cups, just be sure to drain the extra juice. Two fruit cups equal 1 cup of tidbits.
Cover the cake mix with as many butter slices as possible. Check the cake at the 30-minute mark to see if there are dry spots. If so, add a few more pieces to cover.