Pineapple Upside Down Dump Cake

Name: Pineapple Upside Down Dump Cake
Total time: 1 h 20 min
Ingredients: 1½ cups salted sweet cream butter melted (divided ½ cup and 1 cup); ½ cup light brown sugar tightly packed; ⅓ cup chopped pecans; 10 ounce jar maraschino cherries drained, stems removed and halved; 40 ounce (2 20-ounce) cans crushed pineapples very well drained; 15.25 ounce box yellow cake mix; Vanilla Ice Cream optional garnish

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Total: 80

Servings: 12

Ingredients

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1½ cups salted sweet cream butter melted (divided ½ cup and 1 cup)½ cup light brown sugar tightly packed⅓ cup chopped pecans10 ounce jar maraschino cherries drained, stems removed and halved40 ounce (2 20-ounce) cans crushed pineapples very well drained15.25 ounce box yellow cake mixVanilla Ice Cream optional garnish

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Instructions

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Step 1

Preheat the oven to 350*. Lightly spray a 9x13 baking dish with nonstick spray. Set it aside.

Step 2

Evenly sprinkle the brown sugar in the bottom of the prepared baking dish.

Step 3

Pour ½ cup of the melted butter over the brown sugar layer. Use a spoon to stir and spread the brown sugar mixture evenly in the bottom of the baking dish.

Step 4

Evenly sprinkle the chopped pecans and halved cherries on top of the brown sugar layer.

Step 5

Spread the drained crushed pineapples over the pecan and cherry layer.

Step 6

Sprinkle the dry cake mix over the pineapple layer.

Step 7

Pour the remaining 1 cup of melted butter over the dry cake mix. Use a spoon to smooth the melted butter layer. Bake for 30 - 35 minutes, or until the edges are golden brown and a toothpick inserted comes away clean. Allow the cake to rest for 5 minutes, and serve with vanilla ice cream.