Pina Colada Dump Cake
Pina Colada Dump Cake is the easiest dessert you’ll make. Dump the ingredients into the pan and let the oven do the rest of the work!
This recipe is part of my Dump it ’til it’s hot series of dump recipes. It’s all about making delicious food with minimal prep, no pre-cooking, the ability to freeze for a good make-ahead meal. And trust me when I say, easy never tasted so good!
When I did a survey after my first Dump week, I had a few requests for dump recipes that aren’t main dishes. Well, I listened and I’m so glad I did because this coconut pineapple dump cake is seriously delicious!
This is actually a variation on a pineapple cherry dump cake recipe that I found in my mom’s recipe box (no idea who it’s from, so if you’re related to me and you know, please let me know!). I was a little skeptical at first because you don’t even stir the ingredients. But the results were awesome!
This definitely comes out with a taste and texture that is less like a traditional cake and more like a crumble or a cobbler. With fruit crushed pineapple, the sweetness of the cake mix and the toasted coconut on top, the flavor mimic everyone’s favorite tropical drink, but without the booze!
Tips for how to make a dump cake
- Spray the pan with cooking spray to help avoid sticking.
- Be sure to layer everything evenly in the pan.
- I know this sounds crazy, but don’t stir the ingredients- keep them layered. Trust me.
- Cut your butter into quarters and then cut the quarters into thirds. Line those thirds up evenly over the top of the coconut. This helps the coconut get nice and toasty.
- Check the cake once or twice during cooking and if the coconut is getting too dark, cover with foil.
Frequently asked questions about making Hawaiian Grilled Chicken
- Can I use fresh pineapple? This recipe is designed to use canned crushed pineapple because the syrup benefits the texture of the dessert.
- How long does this dump cake last? 3-4 days covered on your counter.
- Can you make dump cake ahead? Yes- You can make it a day in advance. Let it cool completely before covering.
- Do you refrigerate dump cakes? You don’t have to but if you like it served cold, you can refrigerate it.
- What goes with dump cake? I like to serve it with a dollop of whipped cream and a maraschino cherry on top.
Pina Colada Dump Cake Recipe Upgrades
Although this is designed to be a dump-and-go recipe, here are a few “upgrades” you can make if you have a little extra time on your hands and don’t mind doing a small amount of extra work. You don’t have to do them to have a delicious meal, but they will make this recipe come out even more delicious:
- You can always serve this with canned whipped cream or whipped topping, but if you have an extra few minutes, it’s very easy to make homemade whipped cream- whip up 1 cup heavy cream, ¼ cup confectioner’s sugar and 1 teaspoon vanilla extract (or better yet, a splash of rum!) until it forms stiff peaks.
- Serve with vanilla ice cream.
- Top with a maraschino cherry.
Pina Colada Dump Cake
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Pina Colada Dump Cake is the easiest dessert you’ll make. Dump the ingredients into the pan and let the oven do the rest of the work!
Course: Dessert
Cuisine: American
Keyword: dump cake
Servings: 8 servings
Ingredients
- Cooking spray
- 2 20 ounce cans crushed pineapple, undrained
- 1 box white cake mix
- 1 cup sweetened flaked coconut
- 1 cup (1 stick) salted butter, sliced into quarters and then each quarter sliced into thirds
- Whipped cream, for topping
- Maraschino cherries, for topping
Instructions
- Preheat the oven to 350 degrees and spray a 9" x 13" baking pan with cooking spray.
- Spread the pineapple and the juices from the can evenly over the bottom of the pan.
- Sprinkle all of the cake mix evenly over the pineapple.
- Sprinkle the coconut evenly over the cake mix.
- Place the pats of butter evenly over the coconut layer.
- Bake for 45 minutes (check one or twice in the baking and if the coconut is getting too dark, cover with foil).
- Allow to cool slightly before serving with a dollop of whipped cream and a maraschino cherry on top of each piece.
Recipe Notes
If you want to serve with homemade whipped cream, whip up 1 cup heavy cream, ¼ cup confectioner’s sugar and 1 teaspoon vanilla extract (or better yet, a splash of rum!) until it forms stiff peaks.
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