Ingredients:

  • Crushed Pineapple in heavy syrup
  • Light brown sugar
  • Pure vanilla extract
  • Yellow Cake Mix
  • Salted Butter, chilled and sliced into thin pats

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour both cans of crushed pineapple—juice and all—into the bottom of your ungreased 9x13 inch baking dish.
  2. Spread the pineapple into an even layer with the back of a spoon. If using vanilla extract and brown sugar, stir them directly into the pineapple layer now.
  3. Evenly sprinkle the dry cake mix over the top of the pineapple layer. Do not stir.
  4. Arrange the chilled, thinly sliced butter pats in a single layer over the cake mix, covering as much surface area as possible to ensure a crisp crust.
  5. Bake for 45 minutes until the top is a deep mahogany color and the fruit juices are bubbling up around the edges. Allow to cool slightly before serving to let the center set.