• Preheat oven to 350°F (175°C).
• Grease a 9x13-inch pan with butter or baking spray.
• Dump the pineapple (with juice) into the pan and spread evenly.
• Spoon lemon pie filling on top. Don’t mix just layer.
• Sprinkle dry cake mix evenly over the top
• Drizzle melted butter across the cake mix. It’s okay if some dry spots remain—they’ll crisp up
• Bake for 35–40 minutes until golden brown and bubbling at the edges.
• Let it rest for 5–10 minutes, then serve warm with vanilla ice cream.

Pro Tips

• Don’t mix the layers. Let them bake into magic naturally.

  Metal pan = crispier edges, glass pan = more even bake.

  For richer flavor, try slicing cold butter and layering it instead of melting.

  Add-ins: Coconut flakes, lemon zest, or even a handful of chopped nuts.

Storage

• Store leftovers covered at room temperature for up to 2 days.To reheat, microwave a single portion for about 15 seconds.