Irresistible Piña Colada Dump Cake Recipe for Summer Fun

The aroma of a freshly baked Piña Colada Dump Cake wafts through the house, mingling with sweet tropical notes that transport you directly to a sun-soaked beach. refreshing no bake dessert Each bite reveals layers of rich coconut and juicy pineapple, creating an explosion of flavor that dances on your palate like a hula dancer at a luau.

This dessert is not just food; it’s a celebration in every slice. Perfect for summer gatherings or cozy evenings at home, the Piña Colada Dump Cake brings people together like no other dessert can. creamsicle-inspired dessert The anticipation builds as you scoop into its golden top, revealing the luscious, gooey goodness beneath.

My friends couldn’t stop raving about this cake during our last get-together; one even declared it was life-changing!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Yellow Cake Mix: A classic choice that provides the perfect base; choose a quality brand for best results.
• Canned Pineapple: Use crushed pineapple in juice for moisture; make sure to drain it well before mixing.
• Coconut Cream: This adds rich creaminess; opt for full-fat for maximum flavor.
• Unsalted Butter: Melted butter creates a rich texture; using unsalted allows better control over sweetness. mini brown butter cinnabons.
• Shredded Coconut: Sweetened shredded coconut on top offers a delightful crunch and tropical flair.
• Cherries (optional): Maraschino cherries add a pop of color and sweetness if you want to get fancy!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray for easy removal later.

Prepare the Base: In a large mixing bowl, combine the dry yellow cake mix with the drained crushed pineapple and coconut cream until just blended—don’t overmix; lumps are okay!

Spread Mixture: Pour the batter into your prepared baking dish evenly, using a spatula to smooth out the top so it bakes uniformly.

Add Butter: Drizzle melted unsalted butter all over the surface, allowing it to soak into the batter as it bakes—this is where the magic happens!

Top It Off: Sprinkle shredded coconut generously across the top. If you’re feeling adventurous, toss in some maraschino cherries for added sweetness and flair.

Bake Away: Pop your cake into the preheated oven and bake for 40-45 minutes or until golden brown. quick and easy banana mug cake You’ll know it’s done when it smells irresistible and springs back when touched lightly. For more inspiration, check out this Delicious Banana Cake Recipe recipe.

Let It Cool: Once baked, allow your Piña Colada Dump Cake to cool slightly before slicing. Serve warm with whipped cream or vanilla ice cream for an indulgent treat! For more inspiration, check out this White Chocolate Strawberry Truffles recipe.

This simple yet delicious dessert will have your guests singing its praises long after they’ve finished their last bite. Enjoy every moment as you share this tropical delight!

Perfecting the Cooking Process

Start by preheating your oven while you mix the ingredients. Layer the cake mix, pineapple, and coconut before baking to ensure even cooking and maximum flavor.

Add Your Touch

Feel free to add chopped nuts or maraschino cherries for extra texture and flavor. A splash of rum can also enhance the tropical vibe.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat individual portions in the microwave for a few seconds until warm.

The first time I made this Piña Colada Dump Cake, my friends devoured it within minutes, leaving me wondering if I should have made two!

FAQ

Can I use fresh pineapple instead of canned?

Fresh pineapple adds vibrant flavor but requires extra preparation time.

Is there a gluten-free version of this dump cake?

Yes, just substitute regular cake mix with a gluten-free option available at stores.

How should I serve this Piña Colada Dump Cake?

Serve warm with whipped cream or vanilla ice cream for a delightful treat!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Piña Colada Dump Cake

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• Author: Mia Hanry
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the flavors of the tropics with this easy-to-make Piña Colada Dump Cake. Bursting with succulent pineapple and creamy coconut, each bite transports you to a sunny paradise. Perfect for summer gatherings or cozy nights, this dessert is sure to impress your guests and leave everyone clamoring for more!

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Ingredients

Scale 1x2x3x

• 1 box yellow cake mix (15.25 oz)
• 1 can crushed pineapple (20 oz, drained)
• 1 cup coconut cream (full-fat)
• ½ cup unsalted butter (melted)
• 1 cup sweetened shredded coconut
• Maraschino cherries (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a mixing bowl, combine the dry cake mix, drained crushed pineapple, and coconut cream until just blended.
3. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
4. Drizzle melted butter evenly over the surface.
5. Sprinkle shredded coconut on top, adding maraschino cherries if desired.
6. Bake for 40-45 minutes or until golden brown and a toothpick inserted comes out clean.
7. Allow to cool slightly before serving warm with whipped cream or vanilla ice cream.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 22g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg