pineapple cranberry lemon cake

Name: Pineapple Cranberry Lemon Cake
Prep time: 10 min
Cook time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 can(s) (20 oz) pineapple, crushed with juice; 1 can(s) (14 oz) whole berry cranberry sauce; 1 package(s) lemon cake mix; 1 1/2 stick(s) butter, melted

22 Pinches 1 Photo

Sharon Whitley

Houston, TX

Updated on Aug 25, 2014

I wanted to bake this today, and had only pineapple chunks. I placed pineapple in my blender and ran a short time to "make" crushed pineapple. I added the cranberry sauce to blender and ran again very short time to mix. It was delicious, and I knew this was going to be good! IT IS! Like any dump cake, it's more like a cobbler than cake. We topped with a bit of whipped cream.

Rate

prep time 10 Min

cook time 55 Min

method Bake

yield 12-16 serving(s)

Ingredients

1 can (20 oz) pineapple, crushed with juice
1 can (14 oz) whole berry cranberry sauce
1 package lemon cake mix
1 1/2 sticks butter, melted

How To Make pineapple cranberry lemon cake

Step 1

Preheat oven to 350. Spray 13 x 9 inch baking pan with nonstick cooking spray.

Step 2

Mix pineapple and cranberry sauce together, stirring until mixed well. and pour into prepared pan. Top with cake mix, spreading evenly. Pour butter over top of cake mix, covering cake mix as much as possible.
Step 3

Bake 50-55 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 20 minutes before serving.
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