Pineapple Puff Pastry Dump Cake
This Pineapple Puff Pastry Dump Cake is a tropical twist on dessert that’s part pie, part cobbler, and all diva. With golden, buttery pastry hugging sweet, spiced pineapple, it’s so elegant your guests will think you’ve been secretly taking baking lessons from a French patissier.
Equipment
- 1 9" x 13" baking dish or pan
- 1 mixing bowl
Ingredients
- 2 sheets puff pastry thawed
- 2 20-ounce cans crushed pineapple well drained
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg optional, but oh-so-fancy
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 egg for egg wash
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish like the domestic goddess you are.
- Roll out one puff pastry sheet and press it into the bottom of the baking dish. It’s fine if it doesn’t cover every inch—this isn’t a pie crust audition.
- In a bowl, combine drained pineapple, both sugars, cinnamon, nutmeg, salt, vanilla, and melted butter. Stir until the mixture looks like a tropical hug.
- Pour the pineapple mixture evenly over the bottom puff pastry layer.
- Roll out the second puff pastry sheet and place it over the top. Tuck in the corners like you’re putting this cake to bed. Bonus points if you slice it and weave it over the top of the cake.
- Brush the top with a beaten egg for that golden-glow finish.
- Bake for 40–45 minutes, or until the top is puffed, golden, and just begging for a fork.
- Let it cool for 10–15 minutes before serving—if you can wait that long.
Notes
Click here for the Diva's Finishing Flourishes!
Nutrition
Calories: 310kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 5gSodium: 190mgFiber: 1gSugar: 28g
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