Description
This pineapple coconut dump cake is a simple, delicious dessert that combines crushed pineapple and coconut milk with a yellow cake mix for an easy and tasty treat.
Ingredients
Scale
- 1 can crushed pineapple, undrained
- 1 can coconut milk
- ½ cup sweetened shredded coconut
- 1 box yellow cake mix
- ½ cup unsalted butter, thinly sliced
- 1 tsp vanilla extract
- 1 tsp cinnamon (optional but amazing)
- ¼ cup chopped pecans (or coconut chips, optional topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Pour the entire can of crushed pineapple (including juice) into your baking dish. Add the coconut milk, vanilla, and cinnamon. Spread gently—do not mix.
- Sprinkle the shredded coconut evenly on top of the pineapple mixture.
- Sprinkle the dry cake mix across the top in an even layer. Leave it dry—don’t stir.
- Lay the thin butter slices over the cake mix so they cover most of the surface.
- Bake for 40–45 minutes, or until the top is deep golden and the edges are bubbling.
- Let rest for 10 minutes before serving. Serve warm with ice cream or whipped cream.
Notes
- Optional: top with coconut chips or chopped pecans for added texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg