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Lemon Pineapple Dump Cake

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A delightful dessert featuring a combination of tangy lemon curd and sweet pineapple topped with a golden cake crust.

Ingredients

Scale
  • 20 ounces crushed pineapple (juiced included)
  • 1 cup pineapple tidbits or diced pineapple chunks (no juices)
  • 12 ounces lemon curd
  • 1 package yellow cake mix (approximately 15.25 ounces)
  • 1/2 cup salted butter, cold

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Spread the crushed pineapple, including its juice, evenly into the bottom of a 9×13 inch baking dish.
  3. Add the pineapple tidbits or diced pineapple chunks over the layer of crushed pineapple.
  4. Spoon the lemon curd over the pineapple mixture and gently spread it to cover the pineapple evenly.
  5. Evenly sprinkle the yellow cake mix over the first two layers, ensuring it covers the pineapple and lemon curd completely.
  6. Slice the cold butter into very thin pats and distribute them over the top of the dry cake mix.
  7. Place the baking dish in the preheated oven and bake for 40 minutes, or until the topping is browned and the filling is bubbling around the edges.
  8. Allow the dump cake to rest for 15 minutes before serving.

Notes

For enhanced flavor, consider adding a teaspoon of vanilla extract. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: cake, dessert, pineapple, lemon, easy recipe

Find it online: https://saveurmagique.com/lemon-pineapple-dump-cake/