Aunt Karen swore this was the easiest potluck dessert—sweet, buttery, and somehow gone in minutes.

For a slightly less sweet version, use crushed pineapple in its own juice (not heavy syrup) and consider using only 6 tablespoons of butter instead of the full stick; the topping will still be golden and crumbly. If you like a little crunch, sprinkle 1/2 cup chopped pecans or walnuts over the dry cake mix before drizzling on the butter. To add a bit of color and a retro potluck vibe, scatter 1/2 cup maraschino cherries (drained and patted dry) over the pineapple layer. You can also swap in a white or butter-flavor cake mix if that’s what you have on hand—just keep the same method. For easier weeknight prep, assemble the pan earlier in the day (pineapple, cake mix, then butter), cover, and refrigerate; bake it off right before dinner so it’s hot and bubbly when you’re ready for dessert. If you prefer individual portions, divide the layers into greased ramekins set on a baking sheet and reduce the bake time slightly, checking around 25–30 minutes.