08/29/2026
Pineapple Pecan Cream Cheese Crunch Bake
A crunchy-topped dump bake with a pineapple and cream cheese base, layered under buttery cake mix and a generous crown of toasted pecans.
INGREDIENTS
• 2 cans (20 oz each) crushed pineapple, undrained
• 8 ounces cream cheese, softened and cubed
• 0.3 cups granulated sugar
• 1 tsp vanilla extract
• 1 box (15.25 oz) yellow cake mix, dry
• 1 cups unsalted butter, melted
• 1.5 cups chopped pecans
• 0.3 cups packed brown sugar
• 0.5 teaspoons ground cinnamon
STEPS
1. Preheat and prep pan: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Layer the pineapple: Pour 2 cans (20 oz each) crushed pineapple, undrained into the prepared dish, spreading it evenly across the bottom, juice and all.
3. Dot with cream cheese mixture: In a small bowl, stir together 8 ounces cream cheese, softened and cubed, 0.3 cups granulated sugar, and 1 tsp vanilla extract until just combined, then dot spoonfuls evenly over the pineapple.
4. Add the dry cake mix: Sprinkle 1 box (15.25 oz) yellow cake mix, dry evenly over the top as a dry layer — do not stir it in.
5. Pour over the butter: Drizzle 1 cups unsalted butter, melted evenly over the dry cake mix, covering as much of the surface as possible so it browns evenly.
6. Make the pecan crunch topping: In a small bowl, toss 1.5 cups chopped pecans with 0.3 cups packed brown sugar and 0.5 teaspoons ground cinnamon, then scatter evenly over the top.
7. Bake: Bake uncovered until the top is deeply golden and crunchy, and the pineapple mixture is bubbling around the edges.
8. Cool and serve: Let the cake cool for about 15 minutes before serving so the layers can set and the topping can crisp up further. Serve warm, optionally with vanilla ice cream.
NOTES
The brown sugar mixed into the pecans is what gives this bake its extra crunch and caramelized flavor \u2014 don't skip it. If the top browns too fast, tent loosely with foil for the last 10 minutes. Store covered in the fridge up to 4 days.
