The grandkids were coming for supper and although we were having kids favorites, mac and cheese and hotdogs, I thought we should have a good dessert. A dump cake was a good plan as I didn’t have much time. I’d previously made a cherry crunch dump cake but this time I wanted to use the carrot cake box mix that was taking up space in the cupboard.
And what goes best in carrot cake? Pineapple! With pineapple as the base, it would be pineapple upside down carrot cake! I was tempted to call the cake Pineapple Carrot Crunch Dump Cake but that sorta sounded gross. It sounded like the carrots were still crunchy, in the cake. So it shall be Pineapple Crunch Dump Cake and the carrot cake part will just be a surprise to those who eat it.
Keeping in mind I thought the last crunch cake I made could have had more fruit, I used two 20 ounce cans of chunk pineapple this time. I had many cans of crushed pineapple and debated changing them out or maybe using a can of each. I finally decided the kids loved pineapple and if they saw it in chunks they were more likely to eat it. You have to think like kids to be successful in predicting eatability!
I poured the cans of pineapple and the juices into a 9×13-in pan and sort of arranged them evenly.
I opened the carrot cake packet and sprinkled it evenly over the pineapple. Well sort of. It’s not as easy as that sounds. I had to use my fingers to smooth it out evenly afer the cake mix was all dumped out.
I sliced a stick of butter and laid them over the cake mix in rows. I amazed myself by coming out evenly on that!
Next came a scattering of about ½ cup of chopped pecans. I should have put them on top but wasn’t thinking ahead. The final sprinkling was a cup of brown sugar over the top.
I slid the pan into my preheated 350°F oven and set the timer for 40 minutes. With the extra can of fruit and juice I expected it might take longer but it didn’t. It was bubbly, browned and oh so wonderful smelling when the timer buzzed. I removed the pan from the oven and let it cool on a rack until we were finished with dinner.
Not only the kids loved this crunch cake topped with a whipped topping, the adults (and me!) totally loved it. It was even more exciting than the cherry version! It was the perfect amount of pineapple and spiciness from the carrot cake. It was a lot like a pineapple crisp. Whatever you call it, it is tangy and sweet and creamy and delicious!
Pineapple Carrot Crunch Dump Cake
2 20 ounce cans pineapple chunks and juices
1 box carrot cake mix
1 stick butter
1 cup brown sugar
½ cup chopped pecans (optional but really add to the cake!)
Preheat the oven to 350F.
Pour the pineapple chunks and juices into a 9×13-in baking pan. Make sure they’re evenly spread.
Open the cake mix and sprinkle it over the pineapple evenly. Use your fingers to make it evenly spread.
Slice the butter and place in rows over the cake mix. Usually I use 6 rows across, 3 down.
Sprinkle the cup of brown sugar over the top next, coating evenly.
Top with a sprinkling of pecans.
Bake in the preheated oven for 40 minutes or until bubbling around the edges and browned on top.
Serve warm or cold topped with whipped cream or ice cream.