Description
Pina colada dump cake brings tropical paradise straight to your dessert table with minimal effort and maximum flavor. Toss ingredients into a baking dish, let the oven work its magic, and savor a delightful treat that whisks you away to a beachy escape.
Ingredients
Scale
Main Ingredients:
- 1 box (15.25 oz) yellow cake mix
- 1 can (20 oz) crushed pineapple
- 1 can (14 oz) sweetened cream of coconut
Supporting Ingredients:
- ½ cup unsalted butter
- ½ cup shredded coconut
Flavor Enhancers:
- ¼ cup rum
- ¼ cup maraschino cherries
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter or cooking spray.
- Open the 20 oz can of crushed pineapple and spread its entire contents evenly across the bottom of the dish.
- Pour the 14 oz can of sweetened cream of coconut directly over the pineapple, creating a smooth, wet layer.
- Grab the 15.25 oz box of yellow cake mix and sprinkle the entire contents uniformly over the pineapple and coconut layers.
- Take ½ cup of shredded coconut and generously scatter it across the cake mix surface.
- Slice ½ cup of unsalted butter into thin pieces and distribute them carefully and evenly over the entire cake.
- Measure out ¼ cup of rum and drizzle it smoothly across the top of the cake.
- Strategically place ¼ cup of maraschino cherries around the surface for color and flavor.
- Transfer the baking dish to the 350°F oven and bake for 45-50 minutes until the top turns golden and edges bubble.
- Remove the cake from the oven and let it rest for 15 minutes to settle and cool slightly.
- Serve the cake warm, optionally topping with a scoop of vanilla ice cream or dollop of whipped cream.
Notes
- Swap out rum for coconut extract or additional coconut cream to make the cake family-friendly and non-alcoholic.
- Fresh crushed pineapple works beautifully, but canned pineapple provides consistent moisture and sweetness in this recipe.
- For a gluten-free version, replace yellow cake mix with a gluten-free cake mix and ensure all other ingredients are certified gluten-free.
- Refrigerate any leftovers in an airtight container for up to 3 days, and reheat briefly in the oven to restore the cake’s crisp top layer.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dump Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 430
- Sugar: 38g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg