Ingredients:

  • 20 oz crushed pineapple in heavy syrup
  • 20 oz pineapple tidbits in juice, drained
  • 1/2 cup light brown sugar, packed
  • 15.25 oz standard yellow cake mix
  • 3/4 cup unsalted butter, frozen
  • 1/2 tsp ground cinnamon
  • 1/2 cup sweetened shredded coconut

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the 20 oz can of crushed pineapple (with syrup) into the bottom of a 9x13 inch baking dish and spread evenly. Layer the drained pineapple tidbits on top, followed by an even sprinkle of 1/2 cup light brown sugar.
  3. Whisk the dry yellow cake mix to remove lumps, then sprinkle it evenly over the pineapple layer. Use an offset spatula to level the surface, but do not stir.
  4. Sprinkle the ground cinnamon and shredded coconut over the dry cake mix layer if desired.
  5. Using a box grater, grate the 3/4 cup of frozen unsalted butter evenly over the top of the cake mix. This ensures full coverage and prevents dry flour spots.
  6. Bake for 45 minutes or until the topping is a deep golden brown and the fruit is bubbling at the edges.