Pineapple Coconut Dump Cake
Pineapple Coconut Dump Cake is a delightful dessert that’s both easy to make and perfect for any occasion. With its tropical flavors and simple preparation, this cake will bring a taste of paradise right to your kitchen. It’s great for parties, gatherings, or just a sweet treat at home.
Why Make This Recipe
This recipe is a fantastic choice because it requires minimal effort and ingredients. You can whip it up quickly, and the result is a delicious cake that everyone will love. The combination of pineapple, coconut, and cake mix creates a moist and flavorful dessert that’s perfect for anyone with a sweet tooth. Plus, it’s a great way to use canned fruits!
How to Make Pineapple Coconut Dump Cake
Ingredients
- 1 20-ounce can crushed pineapple in juice, undrained
- 1 20-ounce can pineapple tidbits in juice, undrained
- 1 15.25-ounce box yellow cake mix
- 1 cup sweetened shredded coconut
- 1 cup unsalted butter, cold and thinly sliced
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Spread the crushed pineapple and pineapple tidbits, including their juices, evenly in the dish.
- Sprinkle the shredded coconut evenly over the pineapple.
- Sprinkle the dry cake mix evenly over the coconut without stirring.
- Arrange the thin butter slices across the entire surface of the cake mix.
- Bake uncovered for 45-50 minutes, until bubbling around the edges and deeply golden on top.
- Let the dump cake rest for 15 minutes before serving warm.
How to Serve Pineapple Coconut Dump Cake
You can serve Pineapple Coconut Dump Cake warm or at room temperature. It pairs beautifully with a scoop of ice cream or some whipped cream on top. For an extra touch, garnish with additional shredded coconut or fresh pineapple slices.
How to Store Pineapple Coconut Dump Cake
To store any leftovers, cover the cake with plastic wrap or aluminum foil. Keep it in the refrigerator for up to 3-4 days. If you want to enjoy it later, you can freeze it in an airtight container for up to 2 months. Just let it thaw in the fridge before serving again.
Tips to Make Pineapple Coconut Dump Cake
- Be sure to drain the fruit only slightly; the juices add to the cake’s moisture.
- Consider using coconut milk in place of some of the pineapple juice for an even richer flavor.
- If you prefer a little crunch, try adding chopped nuts like pecans or walnuts on top before baking.
Variation
You can customize this dump cake by mixing in other fruits like peaches or cherries. You can also try using a chocolate cake mix for a different flavor twist.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you will need to adjust the amount of juice accordingly.Is this recipe suitable for a gluten-free diet?
You can use a gluten-free cake mix for a gluten-free version of this dump cake.How long does it take to cool before serving?
It’s best to let it cool for about 15 minutes before serving to allow it to set.
With its tropical flair and simple preparation, Pineapple Coconut Dump Cake is sure to be a hit! Enjoy making and sharing this delightful dessert.
Pineapple Coconut Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the crushed pineapple and pineapple tidbits, including their juices, evenly in the dish.
- Sprinkle the shredded coconut evenly over the pineapple.
- Sprinkle the dry cake mix evenly over the coconut without stirring.
- Arrange the thin butter slices across the entire surface of the cake mix.
- Bake uncovered for 45-50 minutes, until bubbling around the edges and deeply golden on top.
- Let the dump cake rest for 15 minutes before serving warm.
- You can serve it warm or at room temperature with a scoop of ice cream or some whipped cream on top.
