Pineapple Mandarin Orange Dump Cake

Look at all that gooey fruity filling! I haven't made too many dump cakes, but they're so fun to throw together and see what comes out at the end! 

Everything thickens up into so you have an ooey gooey fruity filling, surrounded by chunks of cake, and lovely crispy almonds on top. Dump cakes are fantastic pantry friendly desserts that come together quickly. You can find so many variations of dump cake - if you have some version of canned fruit / pie filling, etc. and a box of cake mix you can pretty much mix and match to your hearts content!

Pineapple Mandarin Orange Dump Cake

1 21-oz can crushed pineapple, juice included
2 15-oz cans mandarin oranges, juice from 1 can included, juice from second can reserved
2/3 cup sugar
2 TBS cornstarch
1/4 tsp salt
1 18.5-oz box of white cake mix, dry

1/4 cup (1 stick) butter, melted
1/2 cup reserved juice from mandarin oranges
1/2 to 1 cup sliced almonds

  1. Preheat oven to 350 degrees and spray a 9x13 baking dish with nonstick cooking spray.
  2. Combine the canned pineapple, mandarin oranges, sugar, cornstarch, and salt in the baking dish and stir gently to combine. Sprinkle the dry cake mix over the top of the mixed fruit.
  3. For the topping, combine the melted butter with the 1/2 juice and evenly pour over the top of the dry cake mix (trying to cover as much as possible).
  4. Sprinkle sliced almonds over the top.
  5. Bake in the preheated oven for 45-50 minutes, fruit mixture should be bubbly and hot, and topping should be mostly set (a little wiggle in the middle because of the warm fruit is ok, but the batter should be set).

Recipe adapted from Just A Pinch


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