Introduction: Bring a taste of the tropics to your kitchen with this Pineapple Coconut Dump Cake! It’s a sunshine-sweet dessert layered with juicy pineapple, buttery cake, and toasted coconut flakes on top. The best part? No mixing bowls needed—just dump, bake, and enjoy. Whether it’s a backyard barbecue, a family dinner, or just a sweet treat for yourself, this dessert is a crowd-pleaser with zero stress.
🍍 Pineapple Coconut Dump Cake Recipe
Ingredients:
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (15 oz) pineapple tidbits or chunks, drained
- 1 box yellow cake mix
- 1/2 cup (1 stick) butter, melted
- 1 cup sweetened shredded coconut
- Optional: whipped cream or vanilla ice cream for serving
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- Layer the pineapple: Dump the crushed pineapple and pineapple tidbits into the pan and spread evenly.
- Add the cake mix: Sprinkle the dry cake mix evenly over the pineapple layer. Don’t stir!
- Drizzle with butter: Pour melted butter evenly over the cake mix layer.
- Top with coconut: Sprinkle shredded coconut evenly over the top.
- Bake for 45–50 minutes, or until the top is golden brown and the edges are bubbly.
- Cool slightly before serving warm with a scoop of vanilla ice cream or a dollop of whipped cream!