Pineapple Coconut Dump Cake
A delightful and easy-to-make dessert combining pineapple and coconut for a tropical escape in every slice.
Ingredients
Main Ingredients
- 1 can (20 oz) crushed pineapple, undrained Provides moisture and sweetness.
- 1 box (15.25 oz) yellow cake mix Foundation for the dump cake.
- 1 cup shredded coconut Adds chewiness when toasted.
- 1 cup butter, melted Adds richness to the cake.
- 1 cup chopped nuts (optional) Like pecans or walnuts for texture.
- ½ cup sweetened condensed milk (optional) Enhances moisture and flavor.
Instructions
Preparation
- Gather all your ingredients and ensure the butter is melted.
- Preheat your oven to 350°F (175°C).
- Grease your baking dish to prevent sticking.
Layering
- Spread the undrained crushed pineapple evenly across the bottom of a greased 9x13 inch baking dish.
- Sprinkle the dry yellow cake mix evenly over the pineapple.
- Sprinkle the shredded coconut and optional chopped nuts over the cake mix.
- Drizzle the melted butter evenly over the entire mixture.
- If using, drizzle sweetened condensed milk over the top.
Baking
- Place the baking dish in the oven and bake for 40-45 minutes until the top is golden brown and bubbly.
- Let the cake cool for a few minutes before serving.
- Slice and serve with vanilla ice cream or whipped cream.
Notes
This cake can be made ahead of time and is perfect for various occasions. For added flavor, consider adding a teaspoon of vanilla extract to the melted butter.