Serves 12

Prep time 10 min.

Cook time 1 hr.

Ingredients

3 cans (15.5 oz. each) Del Monte® Pineapple Tidbits

1 cup packed dark brown sugar

1 box (about 15 to 16 oz.) yellow or spice cake mix

12 Tbsp. (1½ sticks) butter, sliced into 12 pieces

Directions

  1. Preheat oven to 350°F. Place 12 ramekins (8 oz. each) on a rimmed large baking sheet. Drain pineapple well, reserving all juices.

  2. In each ramekin, dump a heaping ¼ cup of pineapple tidbits. Stir brown sugar into reserved pineapple juice to dissolve. Pour ¼ cup pineapple juice mixture into each ramekin.

  3. Sprinkle each with ¼ cup cake mix; spread it out evenly across the entire surface of pineapple.

  4. Top each with 1 slice of butter.

  5. Bake 55 minutes to 1 hour or until tops are deep golden brown and fruit is bubbly. Dust with powdered sugar or top with whipped cream or vanilla ice cream before serving, if desired.

VARIATIONS: Prepare as recipe directs, except:

  • For 13x9-inch Brown Sugar Pineapple Dump Cake, dump pineapple tidbits, juice and brown sugar in a 13x9-inch baking dish; stir to combine.  Top evenly with cake mix and drizzle with ½ cup melted butter. Bake 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly.
  • For Coconut Pineapple Dump Cakes, sprinkle 1 Tbsp. shredded coconut over cake mix on each cake before topping with butter and baking.
  • For Cinnamon Almond Pineapple Dump Cakes, stir ½ tsp. cinnamon into pineapple juice-brown sugar mixture before adding to ramekins.   Sprinkle 1 Tbsp. sliced almonds over cake mix on each cake before topping with butter and baking.

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