This Pina Colada Dump Cake is an easy tropical-inspired dessert that delivers big flavor with minimal effort. Juicy pineapple, sweet coconut, and a buttery cake topping come together in one pan for a warm, comforting treat that tastes like a vacation in every bite.
Why You’ll Love This Recipe
This recipe is perfect when you want a crowd-pleasing dessert without complicated steps. Everything is layered right in the baking dish, making prep quick and cleanup simple. The combination of pineapple and coconut creates a naturally moist cake, while the buttery topping turns golden and slightly crisp. It’s versatile, customizable, and ideal for potlucks, family gatherings, or an easy weeknight dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 can (20 oz / 567 g) crushed pineapple with juice
1 cup (80 g) sweetened shredded coconut
½ cup (100 g) brown sugar, packed
½ cup (60 g) chopped pecans or walnuts (optional)
1 box (15.25 oz / 432 g) yellow cake mix
¾ cup (170 g) unsalted butter, melted
Optional additions
½ cup (85 g) white chocolate chips
Optional non-alcoholic coconut glaze
½ cup (120 g) sweetened condensed milk
2 tablespoons coconut milk or coconut cream
Directions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish.
Spread the crushed pineapple with all of its juice evenly across the bottom of the dish.
Sprinkle the shredded coconut evenly over the pineapple layer.
Sprinkle the brown sugar evenly on top of the coconut.
Add the chopped nuts and white chocolate chips if using.
Sprinkle the dry cake mix evenly over the entire surface. Do not stir.
Drizzle the melted butter evenly over the cake mix, covering as much of the dry mix as possible.
Bake for 40 to 45 minutes, until the top is golden and the edges are bubbling.
Allow the cake to cool for about 10 minutes before serving.
For the optional glaze, mix the sweetened condensed milk with coconut milk and drizzle over the warm cake before serving.
Servings and timing
Servings: 12
Prep time: 10 minutes
Baking time: 40–45 minutes
Total time: about 55 minutes
Variations
Use a vanilla or coconut-flavored cake mix instead of yellow cake mix for a different flavor profile.
Add ½ teaspoon ground cinnamon to the brown sugar layer for a warm, spiced note.
Replace nuts with extra coconut if you prefer a nut-free dessert.
Top with toasted coconut flakes after baking for extra texture.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for 20–30 seconds until heated through. This cake can also be enjoyed cold straight from the fridge.
FAQs
Can I make this cake ahead of time?
Yes, you can bake it a day in advance. Reheat slightly before serving or enjoy it chilled.
Do I need to drain the pineapple?
No, the juice is essential for keeping the cake moist and flavorful.
Can I use fresh pineapple?
Yes, but include about 1 cup of pineapple juice or coconut juice to replace the liquid from canned pineapple.
What can I use instead of nuts?
You can omit them completely or substitute with extra coconut or white chocolate chips.
Can I make this recipe dairy-free?
Use a dairy-free butter alternative and dairy-free condensed milk substitute for the glaze.
Why is it called a dump cake?
All the ingredients are simply “dumped” into the baking dish in layers, with no mixing required.
Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
How do I know when it’s done?
The top should be golden brown and the edges bubbling with pineapple filling.
Can I reduce the sweetness?
Use unsweetened coconut and reduce the brown sugar to ⅓ cup if desired.
What should I serve with it?
It pairs well with vanilla ice cream, whipped cream, or a spoon of plain yogurt.
Conclusion
Pina Colada Dump Cake is a simple yet indulgent dessert that brings tropical flavors to your table with almost no effort. Whether served warm with a creamy topping or enjoyed chilled the next day, it’s a reliable, comforting treat that’s sure to become a favorite in your recipe collection.
This Pina Colada Dump Cake is a tropical-inspired, no-fuss dessert made with layers of pineapple, coconut, and buttery cake mix. It’s a warm, sweet treat that comes together in one pan and is perfect for gatherings or weeknight indulgence.
Author:Sophia
Prep Time:10 minutes
Cook Time:45 minutes
Total Time:55 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 can (20 oz / 567 g) crushed pineapple with juice
1 cup (80 g) sweetened shredded coconut
½ cup (100 g) brown sugar, packed
½ cup (60 g) chopped pecans or walnuts (optional)
1 box (15.25 oz / 432 g) yellow cake mix
¾ cup (170 g) unsalted butter, melted
½ cup (85 g) white chocolate chips (optional)
Optional Coconut Glaze:
½ cup (120 g) sweetened condensed milk
2 tablespoons coconut milk or coconut cream
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
Spread the crushed pineapple with its juice evenly across the bottom of the dish.
Sprinkle shredded coconut over the pineapple.
Evenly sprinkle brown sugar on top of the coconut layer.
Add chopped nuts and white chocolate chips if using.
Sprinkle dry yellow cake mix evenly over the entire surface—do not stir.
Drizzle melted butter evenly over the cake mix to cover as much of the surface as possible.
Bake for 40 to 45 minutes, until golden brown and the edges are bubbling.
Let the cake cool for 10 minutes before serving.
Optional: Mix sweetened condensed milk with coconut milk or cream and drizzle over the warm cake before serving.
Notes
Use coconut or vanilla-flavored cake mix for extra tropical flavor.
Swap nuts with more coconut or chocolate chips for a nut-free version.
To reduce sweetness, use unsweetened coconut and cut the brown sugar to ⅓ cup.
Pairs well with vanilla ice cream or whipped cream.
