- 16
Ingredients
- Vegetable oil spray, for misting pan
- Flour, for dusting pan
- 2 cans (20 ounces each) crushed pineapple, one drained and one drained
- 1 package (18.25 ounces) plain white or yellow cake mix
- 8 tablespoons (1 stick) butter, cut into 1/2-inch pieces
- 1/2 teaspoon ground cinnamon
- 1 cup chopped pecans or almonds
- Vanilla ice cream or whipped cream, for serving
Preparation
Step 1
Place rack in center of oven and preheat oven to 350 degrees. Lightly mist 13x9-inch glass baking pan with vegetable oil spray, then dust it with flour. Shake out excess flour and set pan aside.
Spread pineapple on bottom of prepared cake pan. Sprinkle cake mix evenly over pineapple. Dot cake mix evenly with butter and sprinkle cinnamon and pecans or almonds over it. Place pan in oven.
Bake cake until it is golden and fruit begins to bubble around edges, 40 to 45 minutes. Remove pan from oven and scoop warm cake into bowls along with ice cream or whipped cream.
Store this cake, covered with plastic wrap, at room temperature for up to 3 days or for up to 1 week in refrigerator. To reheat it, cover cake lightly with aluminum foil and place it in 350 degrees oven for 20 minutes. This cake does not freeze well.