Preparation Instructions

• Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the cake evenly.
• Grease a 9×13-inch baking pan with butter or baking spray to prevent sticking and help with easy serving.
• Dump the crushed pineapple along with its juice directly into the greased pan and spread it evenly to create the first juicy layer.
• Spoon the lemon pie filling evenly on top of the pineapple layer. Do not mix the layers; this layering creates distinct flavors.
• Evenly sprinkle the dry yellow cake mix over the lemon pie filling layer, covering it completely.
• Drizzle the melted unsalted butter evenly over the dry cake mix. It’s okay if some spots remain dry as they will crisp up during baking.
• Place the pan in the preheated oven and bake for 35–40 minutes until the top is golden brown and the edges are bubbling.
• Let the cake rest for 5–10 minutes to set before serving warm. For an indulgent touch, serve with vanilla ice cream.