Jana'S Dump Cake
Jana's Dump Cake is a quick, sweet dessert with pineapple, nuts, and a creamy frosting topping, perfect for casual gatherings and satisfying a sweet tooth easily.
Ingredients
Instructions
- Mix crushed pineapple, eggs, flour, sugar, baking soda, and chopped nuts together.
- Spread the mixture on a jelly roll pan (cookie sheet with sides).
- Bake for 25 minutes at 350°F.
- Allow the cake to cool, then frost with cream cheese frosting.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you're out of eggs, unsweetened applesauce can be used as a substitute, using 1/4 cup for each egg. This dump cake is versatile; you can replace the chopped nuts with chocolate chips or dried fruit for a different twist. For a delightful variation, try pairing this cake with vanilla ice cream.
Serving Suggestions
Serve the cake warm or at room temperature, topped with a generous layer of cream cheese frosting. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, add fresh fruit on the side or sprinkle with powdered sugar. This cake can also be a delightful dessert for gatherings, similar to other American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or enjoy cold for a refreshing treat. Always frost just before serving to maintain the frosting's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jana'S Dump Cake contains roughly 1007 calories, with 14g protein, 177g carbohydrates, and 30g fat. It is an excellent source of protein (28% of the Daily Value), potassium (27% of the Daily Value), and calcium (25% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1619mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush it finely and drain excess juice to mimic the consistency of canned crushed pineapple. This will help maintain the cake's texture and prevent it from becoming too wet.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients, like baking soda and frosting, are also gluten-free to ensure the entire cake is safe for those with gluten sensitivities.
How can I make this cake more moist?
To enhance the moisture, consider adding an extra egg or a splash of pineapple juice to the batter. Additionally, ensuring that you don't overbake the cake will help keep it tender and moist. You can also brush some pineapple juice on the cake once it cools for added moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).