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Delicious Pineapple Coconut Dump Cake served on a plate with fresh pineapple slices.

Pineapple Coconut Dump Cake

A delightful dessert with tropical flavors, easy to make, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Spread the crushed pineapple and pineapple tidbits, including their juices, evenly in the dish.
  3. Sprinkle the shredded coconut evenly over the pineapple.
  4. Sprinkle the dry cake mix evenly over the coconut without stirring.
  5. Arrange the thin butter slices across the entire surface of the cake mix.
Baking
  1. Bake uncovered for 45-50 minutes, until bubbling around the edges and deeply golden on top.
Serving
  1. Let the dump cake rest for 15 minutes before serving warm.
  2. You can serve it warm or at room temperature with a scoop of ice cream or some whipped cream on top.

Notes

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. For extra crunch, add chopped nuts like pecans or walnuts on top before baking.