Description
Irresistible Pineapple Crunch is a sweet and easy-to-make dessert combining tangy crushed pineapple with a crunchy, cinnamon-spiced cake mix topping. Baked to golden perfection and bursting with flavor, this American classic is perfect for any occasion and pairs wonderfully with vanilla ice cream or whipped cream.
Ingredients
Scale
Main Ingredients
- 1 can (20 ounces) crushed pineapple, drained
- 1 box (15.25 ounces) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans or walnuts
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer Pineapple: Spread the drained crushed pineapple evenly across the bottom of the prepared baking dish, ensuring full coverage.
- Mix Topping: In a medium bowl, combine the yellow cake mix, granulated sugar, ground cinnamon, chopped nuts, and salt. Stir until the mixture is well blended.
- Assemble Topping: Sprinkle the dry cake mix mixture evenly over the pineapple layer, covering it completely.
- Add Butter: Drizzle the melted unsalted butter evenly over the dry topping mixture. Ensure as much of the surface is covered to help it crisp up nicely.
- Bake: Place the dish in the oven and bake for 35 to 40 minutes, or until the top is golden brown and the pineapple filling is bubbling around the edges.
- Cool and Serve: Remove from the oven and allow the dessert to cool for at least 10 minutes before serving. This dish can be enjoyed warm or at room temperature for maximum flavor.
Notes
- For extra texture and flavor, add shredded coconut or a handful of oats to the topping mixture before baking.
- You can substitute brown sugar for granulated sugar to achieve a deeper, caramel-like sweetness.
- This pineapple crunch pairs excellently with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
