Pumpkin Pineapple Dump Cake
A delightful dessert combining the warmth of fall with tropical flavors, easy to make and perfect for gatherings.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can pumpkin puree
- 1 can crushed pineapple with juice
- 1 box yellow cake mix
- 1 cup macadamia nuts (or substitute with pecans or walnuts)
- 1/2 cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by greasing it lightly with butter or cooking spray.
- Pour the pumpkin puree evenly across the bottom of your baking dish.
- Spread the crushed pineapple on top, juice included.
- Sprinkle the yellow cake mix evenly over the pineapple layer.
- Add the macadamia nuts on top of the cake mix.
- Melt the butter in a microwave-safe bowl and drizzle generously over the cake mix and nuts.
- Bake for 35-40 minutes until the top is golden brown and bubbly.
- Serve warm with whipped cream or ice cream, if desired.
Notes
For a vegan version, use a vegan cake mix and substitute coconut oil for the butter.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin cake, pineapple cake, dump cake, fall dessert, easy dessert