Description
This Piña Colada Pineapple Dump Cake is a simple, tropical-inspired dessert combining crushed pineapple, sweet cake mix, and coconut, topped with buttery richness. Baked to golden perfection, it’s an easy-to-make treat that bursts with the flavors of a classic piña colada, finished with whipped cream and maraschino cherries for a delightful presentation.
Ingredients
Ingredients
- Cooking spray, as needed
- 2 (20-ounce) cans crushed pineapple, undrained
- 1 box white cake mix (approximately 15.25 ounces)
- 1 cup sweetened flaked coconut
- 1/2 cup salted butter (1 stick), sliced into quarters and each quarter sliced into thirds
- Whipped cream, for topping
- Maraschino cherries, for topping
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9″ x 13″ baking pan thoroughly with cooking spray to prevent sticking.
- Layer pineapple: Pour the crushed pineapple along with its juices evenly across the bottom of the prepared baking pan, creating a juicy base layer.
- Add cake mix: Sprinkle the entire box of white cake mix evenly over the pineapple layer, covering it completely for consistent sweetness.
- Top with coconut: Evenly distribute the cup of sweetened flaked coconut over the cake mix to add texture and flavor.
- Dot with butter: Place small pats of the sliced salted butter evenly on top of the coconut layer, allowing the butter to melt and create a rich crust.
- Bake: Bake the assembled cake in the preheated oven for 45 minutes. Keep an eye on the coconut topping, and if it begins to brown too quickly, lightly cover the pan with foil to prevent burning.
- Cool and serve: Allow the cake to cool slightly before serving. Top each piece with a dollop of whipped cream and a maraschino cherry for a classic and festive finish.
Notes
- Use undrained pineapple to keep the cake moist and flavorful.
- If coconut browns too fast, cover the cake with foil during baking.
- For a dairy-free version, substitute butter with vegan margarine and use dairy-free whipped topping.
- Let the cake cool before slicing to allow it to set for cleaner slices.
- Can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
