Ingredients
Scale
- 2 cans (20 oz/568 g each) crushed pineapple in juice
- 1 box (13 ¼ oz/375 g) yellow cake mix
- ⅔ cup (4 oz/115 g) dark brown sugar
- 1 cup (8 oz/225 g) butter, melted
Instructions
- Preheat the oven to 350°F (180°C).
- Pour both cans of pineapple, with juice, into a 9 x 13 inch (23 x 33 cm) baking dish and spread evenly.
- Sprinkle the yellow cake mix evenly over the pineapple.
- Add the brown sugar on top of the cake mix.
- Drizzle the melted butter over the surface, ensuring all of the dry cake mix is moistened.
Notes
Serve warm with a scoop of vanilla ice cream for an extra treat.
Store leftovers in the refrigerator for up to 3 days.
This cake is also delicious served cold.
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 20 g
- Sodium: 240 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 60 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.