Easy Pineapple Dump Cake

on

 


Want to make an easy tropical snack cake? Then try this dump cake recipe! All you need is one bowl to dump in all the ingredients and a spoon to mix everything. No whisk or kitchen aide mixers needed here.

I usually add in all the "wet" ingredients first and mix it up, and then add in the dry ingredients and mix just to combine to prevent over mixing and forming a tough cake.

Add wet ingredients and mix

Open can of crushed pineapples

Dump crushed pineapples to bowl and mix

Add salt, baking powder and soda and mix


Gets a little foamy

Add flour

Mix til flour is just incorporated. It will be lumpy cuz of the pineapples

Pour into greased baking dish. Bake at 350 F for 50 to 70 minutes, turning at the 25 minute mark. Cake is done when inserted toothpick comes out clean


Store any leftover cake in the fridge, as the cake is fairly moist due to the pineapples and would spoil easily at room temperature--especially if it's a warm day. This cake is also totally freezable. Freeze individual servings by wrapping each piece tightly in plastic wrap, and place in a labelled ziplock bag. Then when you want a treat, just thaw from the freezer and enjoy.

Actually, we eat this for breakfast with a cup of coffee, and it's really filling. It has a light pineapple flavor and is not overly sweet, so this "cake" for breakfast doesn't feel not too naughty.

It is a VERY dense and MOIST/Kinda GUMMY CAKE. If anyone has a better recipe, I would welcome that!

Yields 9-12 servings

Ingredients:

  • ¼ c plain low fat Greek yogurt
  • ½ c oil
  • 1 ¼ c sugar
  • 3 eggs
  • 2 t vanilla
  • 2 c crushed pineapple with juice (19 oz can)
  • 2 t baking powder
  • 1 ½ t baking soda
  • ½ t salt
  • 2 ½ c all purpose flour

Procedures:

1. In a large bowl combine “wet” ingredients (yogurt, oil, sugar, eggs, vanilla).

2. Mix with a spoon until well blended.

3. Then open the can of pineapples and dump into bowl. Mix until well blended.

4. Add the baking soda, baking powder and salt and mix. The mixture starts to get foamy. That’s OK.

5. Add in the flour, and mix until just combined. Do not over mix.

6. Pour batter into a greased 9 x 13 inch baking dish (or 8 x 12 deep baking dish). If there are large air bubbles, use the spoon to pop them.

7. Bake at 350 F for 50 to 75 minutes, rotating the cake at the 25 minute mark (8x12 pan takes 65 minutes). When an inserted toothpick in the middle comes out clean, the cake is done. Cool and cut to pieces and enjoy. Store leftovers in the fridge. You can also freeze pieces of the cake individually wrapped in plastic wrap and it will be good in the freezer for up to 2 months. Thaw out a piece at a time to enjoy later.