2 cans (20 oz each) crushed pineapple in juice (undrained)
1 box (15.25 oz) yellow cake mix
1/2 cup (1 stick) unsalted butter, sliced into thin pats
Whipped cream for serving
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9×13-inch baking dish.
Add the pineapple: Pour both cans of crushed pineapple, including their juices, directly into the bottom of the prepared baking dish and spread it out evenly.
Layer the cake mix: Sprinkle the dry yellow cake mix evenly right over the top of the pineapple layer. Do not stir.
Add the butter: Arrange the thin pats of butter evenly across the top of the dry cake mix until it covers as much surface area as possible.
Bake: Bake for 45 to 50 minutes, or until the top is golden brown and the pineapple juices are bubbling brightly around the edges.
Serve: Let cool slightly before serving warm, topped with a generous dollop of whipped cream.
