This Pineapple Coconut Dump Cake is a tropical dessert made with juicy pineapple, sweet coconut, and a buttery golden cake topping. An easy holiday or potluck treat that comes together with minimal effort.
Ingredients
- 1 20-ounce can crushed pineapple in juice, undrained
- 1 20-ounce can pineapple tidbits in juice, undrained
- 1 cup sweetened shredded coconut
- 1 15.25-ounce box yellow cake mix
- 1 cup unsalted butter cold and thinly sliced
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread the crushed pineapple and pineapple tidbits, including all their juices, evenly across the dish.
- Sprinkle the shredded coconut evenly over the pineapple.
- Sprinkle the dry yellow cake mix evenly over the coconut without stirring.
- Arrange the thinly sliced butter across the entire surface of the cake mix.
- Bake uncovered for 45–50 minutes, until the fruit is bubbling and the top is deeply golden.
- Let the dump cake rest for 15 minutes before serving warm.
Nutrition
Serving: 12g