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Preheat oven to 350°F (175°C).

Pour the 2 cans of crushed pineapple in juice, undrained, into a 9x13 inch baking dish. Spread the pineapple evenly across the bottom of the dish.

Sprinkle the entire box of dry yellow cake mix evenly over the layer of crushed pineapple. Do not mix the cake mix into the pineapple.

Pour the 1 cup (2 sticks) of melted unsalted butter over the dry cake mix, ensuring it covers as much of the cake mix as possible.

Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and bubbly.

Serve warm with a scoop of vanilla ice cream.


Preheat oven to 350°F (175°C).

Pour the 2 cans of crushed pineapple in juice, undrained, into a 9x13 inch baking dish. Spread the pineapple evenly across the bottom of the dish.

Sprinkle the entire box of dry yellow cake mix evenly over the layer of crushed pineapple. Do not mix the cake mix into the pineapple.

Pour the 1 cup (2 sticks) of melted unsalted butter over the dry cake mix, ensuring it covers as much of the cake mix as possible.

Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and bubbly.

Serve warm with a scoop of vanilla ice cream.
